【作者】 刘延奇； 刘亚恒； 吴史博； 杨留枝； 李昌文； 张远达；

【Author】 Liu Yanqi,Liu Yaheng,Wu Shibo,Yang Liuzhi,Li Changwen,Zhang Yuanda (School of Food & Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,He’nan 450002,China)

【机构】 郑州轻工业学院食品与生物工程学院；

【摘要】 以金苑饺子粉为原料,韭菜和大肉为饺子馅主料,以变性马铃薯淀粉为面皮改良剂,考察了不同氧化度(取代度)和添加量的变性淀粉对速冻水饺冻裂率与食用品质的影响。研究结果表明,加入变性马铃薯淀粉后,速冻水饺的食用品质较未加时明显提高,氧化马铃薯淀粉的加入量为2%时产品的冻裂率最低;在实验范围内,醋酸淀粉的取代度越高,其品质也越好。更多还原

【Abstract】 In the paper,taken JinYuan refined flour as the raw material,and taken the leek and pork as the main material of stuffing,taken the modified potato starch as the modifier,and inspected different substitution(or oxidation degree) and the addition which effected on the frozen cracking rate and edible quality of deep-frozen dumpling.The experimental result showed that after adding the modified potato starch,the edible quality of deep-frozen dumpling improved appropriately.The frozen cracking rate of the dumpling was lowest when the addition of oxidation potato starch was 2%.In the experimental region,the more of the substitution of potato acetate starch increased,the more of the edible quality improved.更多还原