| Quick-frozen dumplings often appear the phenomenon such as consomméfluff and sticky tooth after cooking, it seriously affects the eating quality. Inorder to comprehensively understand the factors influencing the cooking qualityof the quick-frozen dumplings dough, to guide the production and qualitycontrol of quick-frozen dumplings. With the glutinous rice flour as raw material,comparative analysis of the quick-frozen dumplings dough production methodand its effects on cooking quality, explore the processing conditions and thecomposition of raw materials on the cooking quality of the quick-frozendumplings dough, and the nuclear magnetic resonance (NMR) method wasadopted to the quick-frozen dumplings dough machining state and movement ofwater in the process of change were measured and analyzed, explore therelevancy of liquid water molecules and the dumplings dough quality.(1) In order to explore the production methods of the dumpling doughproduction method on the cooking quality, with water japonica glutinous riceflour as raw material, adopting3kinds of typical dumpling dough productionmethods, the appearance quality, transparency after cooking, sensory evaluationand the dough TPA properties of the dumpling dough were measured andanalyzed. The results showed that cooking quality was significantly affected byproduction methods. The cooking quality of quick-frozen dumpling dough bycold water was superior to that by heat water and boil water, however, for thefresh dumpling production, the heat water was better.(2) In order to explore the processing conditions of the quick-frozendumpling dough on the water migration and cooking quality, with water japonicaglutinous rice flour as raw material, adopting cold water methods, settingdifferent water content and freezing temperature,for processing water moleculesof migration change and the dumpling dough exterior quality and cookingquality were determined and analyzed. The results showed that the convective change of free water and bound water was the root cause of the change of thequick-frozen dumpling dough quality, water content and freezing temperaturewere the key conditions of the convective change of the water molecules. Thedumpling dough moisture content was52.2%, the ratio of height to diameter ofthe dough was near80%, water loss rate was smaller, the frozen cracking ratewas the lowest, cooking quality was better. Fast frozen and slow frozensignificantly influence the dumpling dough cooking quality, the fast frozen wasselected as freezing method, and freezing temperature was-30℃.(3) In order to explore the processing conditions of the quick-frozendumpling dough on the water migration and cooking quality, with water japonicaglutinous rice flour as raw material, adopting cold water methods, thehomologous components was propagated back to the water japonica glutinousrice flour, for the dumpling dough exterior quality and cooking quality weredetermined and analyzed. The results show that cooking quality and exteriorquality were significantly affected by the components, the protein content washigher, the ratio of height to diameter of the dough was higher, the water lossrate and the frozen cracking were greater, the cooking quality was worse, but theeating quality of the deproteinization sample was poorer, the protein content ofthe flour was6.5%, the dough was better; the higher the fat content in the flour,the better cooking quality to the dough; the amylose content was higher, the ratioof height to diameter of the dough was higher, the transparency was better,thefrozen cracking were greater, the cooking quality was worse, but the eatingquality of the deamylosenization sample was poorer, the amylose content of theflour was1.6%, the dough was better.(4) The peak time of the transverse relaxation time was similarity onfreezing storage process, they were1.1~1.8ms and9.0ms-10.3ms, free waterand half bound water content was significantly different, and the more intense ofthe freezing storage temperature, the greater degree of the freedom and the T21 variation, the greater of the water lose rate, frozen lines and powder in severecases, the poorer cooking properties, and the more influential on cooking qualitywhich is from low temperature to a high temperature more than moving from lowtemperature to low temperature..…………………... |
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