Study On The Freeze Thaw Stability Of Instant Frozen Dumplings

With the increase of people＇ s demands for living， technology and mode of frozendumplings had great progress，this is also thanks to the tireless efforts of scientific researchpersonnel and policy support，while developing rapidly，but there are still insufficient．In thefrozen dumplings production process is not standard，quick-frozen dumpling skin cracking，afterboiled soup turbidity，taste stick，the color deepened. This experiment focused on the relationbetween the basic physicochemical properties of wheat and sensory quality of dumplings，and toselect the physical and chemical indicators of wheat which had produced high qualitiesdumplings．Andthepurposeoftheexperimentonthefreeze-thawcycletestoffrozendumplingsisto find the main factors，which had affected to dumplings water loss rate，frost crack rate，lighttransmittance．Finallytheadditiveswereusedtosettlewithcrackingandbreach．The results showed that，starch gelatinization temperature and the sensory score dumplingswasasignificantnegativecorrelation，peakviscosity， lowviscosityanddumplingssensoryscorewas a significantly positive correlation；The dough formation time，dough stability time andsensory score was significantly positively related；the starch drainage rate and sensory scorewas asignificantly negative correlation，wheat flour protein content and sensory score was significantlypositively related．the dumplings frost crack rate of the significant index for the dough formationtime， wet glutencontentofflourwerethemain factors，which wassignificant indexforthefrostcrack rate of dumplings；Amylose content in wheat flour was the main factor，which wassignificant index for filtration rate of dumplings； the significant indicators of light transmittancewerethedoughformationtime，starchcontentandwetglutencontent．TheExperiement showed that，high quality indicators ofquick-frozen dumpling specialflourfor：freeze-thaw drainage rate less than12%， protein content is more than12.33%，wet glutencontent is more than32.1%， less than21.73%amylose content and starch content was less than70.5%，dough formation time is greater than4.85min，dough stability time is greater than7.94pastingtemperature，peakviscosityislargerthan2624BU，lessthan71.97℃．Thebestformula is： Xanthan gum0.1%，Sodium stearoyl lactic acid0.15%，Hydroxypropyl distarch phosphate2.5%．...