摘要
报道了复合磷酸盐对速冻水饺的影响。结果表明，在肉馅中添加磷酸盐后，能改善肉的色泽、增加嫩度、弹性和保水率。在肉和蔬菜等混合馅中添加磷酸盐能增加馅料的保水能力，防止解冻后汁液流出和蔬菜的褐变，从而解决饺子解冻后饺皮颜色加深的问题。同时，馅料中添加磷酸盐还能明显改善饺子的口感。在面皮中添加磷酸盐则可改善饺皮色泽，增加弹性和爽滑感。
Application of phosphates in stuffed dumpling was studied. The color, tenderness and elasticity of meat was improved and its water - holding capacity was increased by mixed phosphates, mainly sodium hexametaphosphate,sodium polyphosphate and sodium pyrophosphate. When the phosphates were added to the fill of stuffed dumpling, flowing of fluid out of the wrapper and browning of vegetables which are the main components of the fill was prevented after the stuffed dumpling was thawed, and the texture and taste of stuffed dumpling was also improved. When the phosphates were added to flour, color, elasticity and smoothness of wrapper were improved. We concluded that the problem of browning of wrapper of stuffed dumpling after thawing could be solved and the quality of stuffed dumpling could be in-creased by adding phosphate to either of fill and wrapper of stuffed dumpling.
