Formula Optimization And Quality Improvement Of Potato Dumpling Wrapper

Potato is a gluten-free raw material,suitable for special people who are intolerant to gluten.At the same time,because potatoes do not contain gluten protein,the processing performance is poor.At present,vegetables and snack foods are still the main products in my country,and the staple food is still in the stage of partial replacement.This article uses whole potato flour as raw materials to make full potato flour dumpling wrappers to improve the staple food of potatoes and provide nutritious staple food for people with gluten allergies.At the same time,it explores the effect of the food improver—hydrocolloid on improving the quality of all potato flour dumplings and the whole potato flour.Changes in the quality of dumplings during the freezing process.The main content and results are as followsFirstly,the recipe of full potato dumpling wrappers and the technology of full potato dumplings are studied.Taking texture,sensory evaluation,and cooking loss as the inspection indicators,through single factor test and response surface analysis to optimize the formula,the best formula(quality ratio)for potato dumplings was 29.30%potato flour,14.68%wheat flour,and 49.00%water,egg white powder 3.62%and gluten powder 3.40%.Secondly,based on the results of formula optimization,the effects of four hydrocolloid xanthan gum(XG),Konjac gum(KGM),carboxymethyl cellulose(CMC),egg white powder(EWP)on potato flour and dumpling skins were explored.The influence of physical and chemical properties.The study found that with the addition of 1.5%KGM,the oil retention of the whole powder decreased from 2.36 g/g to 1.94 g/g;the addition of 0.5%XG,the water separation rate decreased from 56.31%to 48.78%;the addition of 1.0%KGM,the solubility decreased from 40.62%to 14.94%;add 2.0%XG,the swelling degree decreases from 16.45 g/g to 7.96 g/g;add 1.0%XG,the crystallinity of the whole flour decreases by 12.00%;the rheological properties of potato dumpling skins show an increase in G',G" decreases,the elasticity of dumpling wrappers is enhanced;the microstructure shows that the voids of dumpling wrappers are reduced and the structure is tighter;the color measurement results show that the brightness is increased.Finally,using potato dumplings as a control,the quality changes of potato dumplings with four types of hydrocolloids(1.0%XG,1.0%KGM,1.5%CMC,1.5%EWP)during frozen storage were studied.The study found that within 90 days of frozen storage,the texture change trend of hydrocolloid-added potato dumplings was lower than that of the control,and the sensory score,moisture content,freeze cracking rate,and breakage rate were all lower than the control.The microstructure of dumpling wrapper shows that the structure of hydrocolloid dumpling wrapper is less damaged.In summary,the addition of hydrocolloid can improve the quality of production and storage of all-potato flour dumplings.Without the use of wheat flour,the production of all-potato flour dumplings can provide nutritional staple food for people with gluten intolerance.