摘要
为提高速冻水饺品质,本文通过对速冻水饺生产过程中面粉、食盐添加量、淀粉添加量、添加剂的种类、加水量及和面时间、冻藏温度等工艺进行对比研究,结果表明:速冻水饺生产中,选择湿面筋含量为30%的面粉,添加1%的食盐提高面粉的筋力、10%的淀粉增加面粉的吸水性、0.10%的蔗糖酯作乳化剂,然后加入47%的水,和面20 min后,成型,并在-20℃速冻保藏,能得到品质较佳的速冻水饺。
In order to improve the quality of Fast-frozen Dumpling, the effects of several processing parameters on preparation of fast-frozen dumpling, including flour content, salt content, starch content, kinds of additives, water content, Knead pastes time and freezing storage temperature, were investigated. Results showed that the highest quality of fast-frozen dumpling was achieved using the following formula and processing technology： into the sdected flour with 30 % gluten, 1% salt, 10 % starch and 0.1% sucrose ester were added firstly to improve gluten, increase hygroscopy and as emolsifier, respectively. After adding 47% water, the dough was kneaded for 20 min, molded, then quickly frozen and stored at -20 ℃.
出处
《现代食品科技》
EI
CAS
2007年第7期55-58,62,共5页
Modern Food Science and Technology
关键词
速冻水饺
加工工艺
配方
fast-frozen dumpling
processing technology
formula
