Abstract

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 an 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.

Keywords:

Drying time, dumplings, food additive, freeze-dry, rehydration ratio, sense value,

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Competing interests

The authors have no competing interests.

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