Study On The Improvement In The Quality Of Quick-frozen Dumpling

In order to improve the quality of the quick-frozen dumpling and to reduce the influence of the change from raw material , the relationship between the quality of dumpling and the characteristics of glutinous rice flour was studied and a forecasting model of the product quality was built. And the influence of processing procedure and the variety of glutinous rice flour on the quality of dumpling was investigated.The chemical composition and characteristics of different glutinous rice flour were determined. Meanwhile, the quality of dumpling, which was made of different raw glutinous rice flour, was evaluated by. The results showed that the correlation between the crude protein content of glutinous rice flour and the frost crack rate of the quick-frozen dumpling was positive and extremely significant (r = 0.872). While the correlation between and the fineness and the water loss rate was significant (r = 0.662). The model building of dumpling's quality suggested that the quality of dumpling was affected by many kinds of factors. When the frost crack rate is dependent variable, the forecasting model is this: Y=-545.06812+37.30772X1+42.92399X3+90.03963X5+3.48784X6-4.22893X7The results of single factor experiment showed the range of added water was 76% -78%, and the range of raw material's fineness was about 120 ~ 140 mesh. The effects of modified starch by adding different modifiers on the quality of dumpling was also studied: Adding the hydroxypropyl waxy rice starch(HPWRS) is significant to reducing the frost crack rate. The processing procedure is optimized, and the results of orthogonal experiment showed the optimized process parameters were as follows: water addition was 78%; raw materials fineness was 100 mesh and HPWRS addition was: 1%.On basis of three main factors (HPWRS addition, crude protein content and the fineness of glutinous rice flour) and with the quality indexes (frost crack rate of dumpling) as target value, a quality improvement model of quick-frozen dumpling was built through Box-Behnken experiment.The TPA and SEM shown the reason in microstructure that the dumpling was improved is the increasing in cohesiveness of glutinous rice flour.