Abstract
Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.
Highlights
At present, quick-frozen dumplings are developing rapidly in the quick-frozen food industry, accounting for 30% of the frozen food industry [1]
The main research contents of this topic are: taking the commercially available crystal dumpling powder as the blank group and combining previous studies, four modified starches that are expected to improve the quality of crystal dumpling skins were selected: potato acetate starch, potato hydroxypropyl starch, octenyl succinate starch sodium, acetate cassava starch, by studying the physical properties of these starches, and exploring the feasibility of applying it to crystal dumpling skins to improve its quality
It is determined that the four modified starches selected are: Potato acetate starch, Table 1
Summary
Quick-frozen dumplings are developing rapidly in the quick-frozen food industry, accounting for 30% of the frozen food industry [1]. Modified starch is a starch derivative obtained by processing physical and chemical methods on the basis of the original starch [2]. A large number of studies have shown that the application of modified starch in dumplings can improve its transparency, reduce the rate of freeze cracking and cooking loss, etc. In view of the fact that there are more researches on the application of modified starch in quick-frozen dumplings made of flour [3,4,5,6], and there are relatively few researches on modified starch in quick-frozen crystal dumplings made of whole starch. The main research contents of this topic are: taking the commercially available crystal dumpling powder as the blank group and combining previous studies, four modified starches that are expected to improve the quality of crystal dumpling skins were selected: potato acetate starch, potato hydroxypropyl starch, octenyl succinate starch sodium, acetate cassava starch, by studying the physical properties of these starches, and exploring the feasibility of applying it to crystal dumpling skins to improve its quality
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