Study On The Relationship Between Product Quality And Flour Characteristics Of Quick-frozen Dumpling And Processing Adaptability Of Filling Materials

In order to study the quality improvement and material processing adaptability of frozen dumpling,this experiment mainly studied the dumpling skin and stuffing.In order to study the relationship between the quality characteristics of different varieties of wheat flour and the quality of quick-frozen dumpling peel,22 kinds of wheat were ground into flour,and the quality indexes of wheat flour were determined by means of flour tester,extender,rapid viscosity tester and FOSS nitrogen determination instrument.The texture of the frozen dumpling skin was measured by texture apparatus and sensory evaluation was carried out.Correlation analysis,single factor analysis of variance,principal component analysis and cluster analysis were used to analyze the quality index of 22 kinds of wheat flour and the texture data of quick-frozen dumpling peel.In order to study the effect of processing adaptability of dumpling filling on the quality of dumpling,the filling materials were treated with different processing methods,and the dumplings made by sensory evaluation were evaluated,and the best parameters were found by response surface analysis.Determine the most suitable filling for dumpling processing parameters.The conclusions are as follows:(1)By analyzing the correlation between the basic composition of wheat flour and the tensile properties of wheat flour,The results showed that the content of wet gluten was significantly positively correlated with protein content and ash content of wheat flour(P< 0.01),the content of wet gluten was positively correlated with drop value(P <0.05),the dough stabilization time was negatively correlated with the weakening degree(P<0.01),and the dough was stable.Fixed time and drawing curve area,The maximum tensile resistance was significantly positively correlated with the tensile resistance(P<0.01)and the maximum tensile resistance(P<0.05).It is concluded that there is a correlation between the components of wheat flour and the properties of dough,and the suitable wheat varieties can be selected according to the composition content of wheat flour and the properties of dough.(2)The correlation analysis of wheat flour tensile properties and texture parameters of dumpling peel showed that the elasticity of quick-frozen dumpling peel was significantly correlated with the flour quality index(P<0.05),and the cohesiveness and total starch content,ash content,wet gluten content were significantly correlated(P<0.05).The dough formation time was significantly correlated with the recover ability was significantly correlated with the powder quality index,tensile resistance,stretching ratio and maximum stretching ratio(P<0.05).Principal component analysis showed that the main factors affecting the quality of dumpling peel were the tensile properties other than extensibility,the RVA properties other than retrogradation value and gelatinization temperature,the powder quality index,starch,protein and wet gluten content.According to the above evaluation,suitable wheat varieties can be selected when wheat flour is processed and applied.Cluster analysis divides wheat flour into four categories.The difference of protein and wet gluten content between groups was significant(P<0.05).The hardness,chewiness and cohesion of quick-frozen dumpling peel were observed.The difference of recovery ability was significant(P < 0.05).The indexes of wheat flour and the texture parameters of dumpling peel were analyzed synthetically.According to the sensory evaluation results,the wheat varieties suitable for making dumpling peel were Jimai 4,Yumai 49-198 and Zhengmai 9023.(3)Through the method of frozen pork thawing,celery and bean angle processing,the meat was thawing at low temperature(4 degrees Celsius),the meat juice exudation rate was the lowest,the sensory score was best,the grain size of celery was 1.36 mm,the blanching time was 1.28 min,and the sensory score was best when the dehydration rate was 22.33%;the cutting grain of the bean angle was the best.The particle size is 0.64 mm,the blanching time is2.06 min,and the dehydration rate is 5.55%,the sensory score is the best.