Frozen dumplings are very common now. The use of modified starch, such as physical, chemical or enzyme changes the original nature of natural starch, making it suitable for all types of food processing and improving food quality and eating characteristics, widely used in frozen food, such as frozen dumplings, dumplings, fish balls, etc. Taking frozen dumplings as an example, the application of modified starch in frozen dumplings is introduced below.
A kind of high-quality dumpling should have the characteristics of tender entrance, flexible chewing and non stick teeth; the dumpling skin should be smooth and transparent; the soup should be clear and less soluble after boiling. In life, when cooking dumplings, there are often dumpling skin, or dumpling boiling time is too long and broken, resulting in poor soup taste, soup turbidity and other problems. This is because starch is not completely gelatinized or has been lost. The results show that the modified starch has the characteristics of low gelatinization temperature, high thermal viscosity, good film-forming property and good freezing stability.
The modified starch mainly includes cross-linked starch, dextrin, hydroxypropyl starch, esterified starch, etherified starch and so on. Esterified starch and etherified starch have been used in quick-frozen dumplings, and good market feedback has been obtained.
The above is the detailed introduction of Jinan dumpling wholesale on the application of denatured starch in quick-frozen dumplings. If you have any questions, you are welcome to visit the official website for more information.