| Potstickers are one of the pan-fried food products in China,and they are well recognized by the public for their special taste and rich flavor.However,the production method and sales mode of potstickers in China are still mainly workshop and retail,and there are some problems with the standardization of the production method and convenience of purchasing method.To improve the existing production process of potstickers,promote the storage and circulation of potsticker products,and enhance the market value of potsticker products,this study intends to explore the new production process of frozen potstickers from the following points,as follows:（1）Optimization of frozen potsticker crust formulation:modified starch,edible colloid,wheat protein,and soybean polysaccharide were used as basic improvers,and the changes in physical and sensory properties of crust were observed with different additions based on cortical properties,chromaticity value,water loss rate,freezing crack rate,and sensory properties.The results showed that:the lowest water loss rate of 25.89%and 26.83%were achieved when wheat protein and stachybotrysum gum were added at 0.4%,and the water loss rate of the modified starch treatment group was greater than 27%at 4%,which was less effective in water retention;the freeze-cracking rate of the crust was lower when wheat protein,PGHV and CH40 were added at 0.4%,4%and 4%,which were 39%,37%and 37%,respectively;the freeze-cracking rate of the crust was lower after the addition of The crust L-values corresponding to 0.3%soybean polysaccharide,2%PGHV and 0.4%sarragon gum were 86.04,86.06 and 84.86,which were higher than the crust L-values corresponding to other improvers in the group,and the crust L-values decreased with the increase of wheat protein addition,indicating that the excessive addition of wheat protein would have a negative effect on the crust color;The 0.4%wheat protein,4%CH40,and 4%PGHV corresponded to the highest crust hardness of 96.48 N,96.46 N,and 95.89 N,respectively.Based on the above experimental results,the orthogonal experimental design with wheat protein,soybean polysaccharide,PGHV,and sarcoid gum showed that 0.4%soybean polysaccharide,3%PGHV,0.3%sarcoidan gum,and 0.2%wheat protein were the best ratios,and the crust color,water loss,freeze cracking and sensory scores were 88.5%,0.3%,and 0.2%,respectively.The chromaticity value,water loss rate,freeze cracking rate and a sensory score of the crust were 88.13,24.83%,24.96%,and 94,respectively,which were better than other groups of indicators.（2）Effect of vacuum microwave treatment on the quality of meat filling:This experiment investigated the effect of different treatments on the quality of frozen pork filling.Among all treatment groups,the vacuum microwave composite treatment group had the smallest thawing loss and cooking loss,the highest water-holding capacity,and the shortest T21 and T22,indicating that vacuum microwave treatment can significantly reduce the loss of meat filling during freezing and enhance water-holding capacity.the smallest TVB-N value,smaller pH and larger TBA value indicated that the vacuum microwave treatment could inhibit the decomposition of protein by microorganisms but easily promote the oxidative decomposition of fat in the meat filling.The results showed that the composite treatment group was significantly more effective than the other groups in improving the storage quality of the meat filling.（3）Effect of processing on the flavor of frozen potstickers:The flavor and sensory analysis of potstickers from five treatment groups:freshly processed（XX）,raw embryo quick-frozen（SD）,pre-steamed quick-frozen（YZ）,finished quick-frozen（CS）and microwave reheated（WF）.A total of 69 volatile components were measured,including 66 in the XX group,55 in the SD group,67 in the YZ group,and 51 and 49 in the CS and WF groups,mainly aldehydes,and alcohols,esters,alkenes,and aromatic compounds.The total key volatile substances（ROAV>1）were 11 species,including isopentane,heptanal,benzaldehyde,2,4-decadienal,non-2-enal,linalool,etc.Aldehydes were the main fragrance-presenting substances.The principal component analysis revealed that the flavor composition of the YZ and XX groups were similar,and the CS and WF groups were closer,with the largest difference between the CS and XX groups,which might be related to the introduction of other flavor substances in the secondary frying and the flavor loss brought by the quick-freezing of the finished products.The fuzzy sensory evaluation showed that the sensory score of the YZ group was closer to that of the XX group,which was consistent with the flavor analysis results.（4）Nutritional and hygienic evaluation of frozen potstickers:By the national standard and the method of related literature,the protein,fat,carbohydrate,moisture,and energy contents of frozen potstickers were measured as 11.03（g/100g）,16.13（g/100g）,23.93（g/100g）,47.9（g/100g）,and 813（KJ/100g）,respectively.Comply with the national standard"GB/T 23786-2009 quick-frozen dumplings" requirements.Through the 4℃ storage experiment,the correlation analysis screened TVB-N,POV,and the total bacterial colony as more suitable for-5℃,-10℃,and-15℃ for accelerated shelf-life experiments,the measured shelf life at each temperature was 89,132,and 199 days.The shelf-life prediction model of frozen potstickers was established by the Arrhenius equation,and the storage periods of frozen potstickers at-18℃ were predicted to be 242,249,and 258 days by TVB-N,POV,and total bacterial colony,respectively.The shelf-life model for POV was closer to the measured value of 247 days. |
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