食品添加剂对速冻水饺品质特性的影响

[目的]为水饺生产提供技术指导。[方法]以金苑饺子粉为原料、白菜和猪肉为饺子馅主料制作速冻水饺,研究三聚磷酸钠、黄原胶、硬脂酰乳酸钠、淀粉磷酸酯钠4种食品添加剂对水饺品质的影响。[结果]硬脂酰乳酸钠抗水饺冻裂的效果最明显,淀粉磷酸酯钠对水饺色泽、口感具有明显的改善效果,但单独使用1种食品添加剂不能全面改善速冻水饺各方面的性能;通过正交试验确定复合添加剂的最优组合为：黄原胶0.1%,硬脂酰乳酸钠0.4%、三聚磷酸钠0.25%、淀粉磷酸酯钠0.5%。[结论]该研究确定了速冻水饺的最佳添加剂类型及用量。

Effect of Food Additives on Quality Characteristics of Frozen Dumplings

[Objective] The study was to provide the technical guidance for production of dumpling.[Methods] Jinyuan dumpling flour was taken as the raw materials,cabbage and pork were taken as the main materials of dumpling stuffing.The frozen dumplings were made to study the effects of 4 kinds of food additive such as sodium tripolyphosphate,xanthan gum,sodium stearyl lactylate and sodium starch phosphate on quality of dumplings.[Results] The anti-crack effect of sodium stearyl lactylate on dumplings was the most obvious.The sodium starch phosphate could obviously improve the color and taste of dumplings.But the single use of a kind of food additive could not improve the whole performance of dumplings.The optimum combination of compound additive determined through orthogonal test was xanthan gum of 0.1%,sodium stearyl lactylate of 0.4%,sodium tripolyphosphate of 0.25% and sodium starch phosphate of 0.5%.[Conclusion] This study determined the optimum types and amounts of additives for producing frozen dumplings.