为解决鲜水饺冻藏后饺子皮易塌陷失水的问题,在制皮过程中辅以适量赋形剂和持水剂,通过单因素试验分别探究了这两类改良剂对饺皮塌陷度和吸水率的影响.并对改良饺皮制得的水饺成品进行色度检测和感官评价,经四因素三水平正交试验优化改良剂复配参数.确定复合改良剂最佳配方为:木薯醋酸酯淀粉1%、谷朊粉2.0%,海藻酸钠0.2%,复合磷酸盐0.5%,硬脂酰乳酸钠0.4%.按此配方进行重复性验证试验得到饺皮塌陷度0.4 mm、59.9%,水饺成品色度值93.30、感官评分96.结果表明该复合改良剂能有抑制饺皮塌陷失水,制得的水饺成品具有良好的消费品质.%To solve the problem of fresh dumpulings collapse after frozen storage,with adding moderate excipi-ent and water retaining agent the influence of two kinds of amendment on collapsibility and water absorption were explored by the single test. Meanwhile, with four factors and three levels to sift out the optimized plan. the tone and sensory evaluation of finished product including this ameliotant and moxibustion and designed an or-thogonal experiment were checked out. The optimum formula was cassava acetate starch 1%,vital gluten 2.0%, Sodium alga acid 0.2%, composite phosphate 0.5%, sodium stearoyl lactylate 0.4%. Repetition experiment shows collapsibility 0.4 mm,water absorption 59.9%,chromatic value 93.30, sensory traits 96. It turned out that compound improver could control collapse and water loss of dumplings and made well consumption quality in this formula.
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