Abstract:

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.

Key words: microwave, instant frozen stuffed dumpling, quality improver, response surface methodology