文献类型：期刊文献

中文题名：食用醋酸酯马铃薯变性淀粉APS对速冻水饺品质的影响

英文题名：Effects of Edible Acetate Potato Starch(APS) on Quality of Frozen Dumplings

作者：原霁虹[1];韩黎明[1]

第一作者：原霁虹

机构：[1]定西师范高等专科学校,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2016

卷号：22

期号：11

起止页码：58

中文期刊名：中国食物与营养

外文期刊名：Food and Nutrition in China

收录：CSTPCD

基金：定西师范高等专科学校重点项目"马铃薯主食低成本生产工艺研究"(项目编号:DSZD1501)

语种：中文

中文关键词：APS;面粉水SRC值;速冻水饺

外文关键词：APS; flour water SRC value; frozen dumpling

摘要：以饺子专用粉为原料、食用醋酸酯马铃薯变性淀粉(APS)为面皮改良剂,研究了不同添加量的APS对面粉水SRC值、速冻水饺冻裂率、烹煮损失率及吸水率的影响。结果表明:APS的添加使面粉水SRC值、速冻水饺吸水率明显升高,速冻水饺冻裂率、烹煮损失率明显降低;并且APS添加量为8%时,能有效改善速冻水饺品质。
With the dumpling flour as raw materials,edible acetate potato starch（ APS） as dough conditioner,the effect of different adjunction of SRC on flour water SRC value,cracking rate,cooking loss rate and water absorption rate of frozen dumpling was studied. The result showed that the adjunction of APS made a significant rise on flour water SRC value and water absorption rate of frozen dumpling and lowered the cracking rate and cooking loss rate of frozen dumpling,and if the dosage of APS was 8%,the quality of frozen dumplings would be improved effectively.