添加剂对微波用速冻汤圆感官品质的影响

为改善微波熟制速冻汤圆的品质，通过中心组合试验设计和响应面分析，研究食品添加剂及添加量对微波熟制速冻汤圆感官品质的影响。确定微波用速冻汤圆品质改良剂的最佳添加参数为：单甘酯0.05%、复合磷酸盐0.2%、CMC 0.5%、黄原胶0.1%，在此配比下生产出来的汤圆微波熟制后颗粒饱满、口感细腻、具有一定的黏弹性，感官评定得分为82 分，与预测值基本一致。

Effect of Food Additive on Sensory Quality of Microwave-cooked Instant Frozen Stuffed Dumplings

In order to improve the quality of microwave-cooked instant frozen stuffed dumplings, the effects of food additives and their addition amounts on sensory quality of microwave-cooked instant frozen stuffed dumplings was explored. The optimal addition parameters for food additives in microwave-cooked instant frozen stuffed dumpling was investigated by central composite rotation design to be 0.05% monoglyceride, 0.2% compound phosphate, 0.5% sodium carboxymethyl cellulose (CMC) and 0.1% xanthan gum. The instant frozen stuffed dumplings prepared under these optimal conditions were characteristics of plumpness, delicious taste and moderate viscoelasticity. The sensory evaluation score of microwave-cooked instant frozen dumplings was 82, which was consistent with the predicted value.