期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：10
页码：734-740
DOI：10.19026/ajfst.8.1599
出版社：MAXWELL Science Publication
摘要：Dumpling has always been a traditional and delicious food in China. Nevertheless, the rehydration effects, especially the nip of dumplings, are far from people's satisfaction. To solve this problem, in this study, aimed at the improving the rehydration properties of freeze-dried dumplings, three kinds of food additives, including compound phosphate, soybean lecithin and guar gum, were added into dumplings wrappers. Results showed that, the drying rate, rehydration ratio and sense value were the highest with respective addition of 0.1% compound phosphate, 0.6% soybean lecithin and 0.35% guar gum. The interactions between freeze-dried dumplings and food additives were discussed, which provided the theory foundation for preparation of freeze-dried food.
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