中国食品添加剂2025，Vol.36Issue(7)：37-43,7.DOI:10.19804/j.issn1006-2513.2025.7.005
大豆磷脂对速冻水饺品质的影响研究
Effect of soy lecithin on the quality of frozen dumplings
摘要
Abstract
The effect of soy lecithin on the quality of frozen dumplings was investigated by comprehensively evaluating the freeze-cracking rate,post-cooking rupture rate,texture properties,and sensory scores.The results demonstrated that adding 0.2％lecithin No.1,0.6％lecithin No.2,and 0.8％lecithin No.3 significantly reduced the freezing cracking rate of the frozen dumplings.Furthermore,0.6％lecithin No.2 significantly decreased the post-cooking rupture rate.Sensory evaluation showed that 0.4％and 0.6％lecithin No.2 notably improved the overall sensory quality of frozen dumplings.Additionally,0.4％lecithin No.2 significantly reduced the water loss rate.Lecithin also significantly influenced the texture of the dumpling wrapper,specifically on the hardness,elasticity,cohesiveness,and chewability.But lecithin No.2 exhibited the greatest impact on these texture parameters,particularly at 0.6％,resulting in a wrapper with enhanced elasticity,cohesiveness,and chewability,consistent with its low freeze-cracking rate,rupture rate,water loss rate,and highest sensory scores.Therefore,the addition of 0.6％lecithin No.2 was determined to be optimal for improving the frozen dumpling quality.关键词
速冻水饺/大豆磷脂/品质/质构Key words
frozen dumplings/soy lecithin/quality/texture分类
轻工纺织引用本文复制引用
黄贤校,马正瑜..大豆磷脂对速冻水饺品质的影响研究[J].中国食品添加剂,2025,36(7):37-43,7.基金项目
磷脂在速冻水饺中的应用研究(SPY20230077) （SPY20230077）
