Effects of Food Additives on Rehydration Properties of Frozen Dumpling Wrappers

查看全文 作　　者：Hua [1]LI;Xingli [1]JIAO;Xiang [1]GUI;Ying [1]XIONG;Junling [1]LI;Weihua [1]WANG;Feng [1]CAO

机构地区：[1]School of Chemical Engineering & Energy,Zhengzhou University

出　　处：《Agricultural Biotechnology》索引2014年第3卷第6期,共6页

基　　金：Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011) 摘　　要：With the vacuum freeze-drying technology,frozen dumpling wrappers were prepared,to investigate the effects of six kinds of food additives,including modified starch,compound phosphate,maltodextrin,guar gum,distilled monoglycerides and transglutaminase( TG enzyme),on the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that,with respective addition of 6% modified starch,0. 1% compound phosphate,10% maltodextrin,0. 4% guar gum,0. 4% distilled monoglyceride and 0. 3% transglutaminase,the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers were the highest. 关键词：真空冷冻干燥技术食品添加剂饺子皮复水性能转谷氨酰胺酶改性淀粉麦芽糖糊精麦芽糊精

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Effects of Food Additives on Rehydration Properties of Frozen Dumpling Wrappers

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