Preparation and process optimization of hot-air drying instant wonton

Authors

HUANG Min, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
DONG Qingliang, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
ZHENG Jianxian, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China

Abstract

Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides of 0.2%, sucrose ester of 0.3% and composite phosphate of 0.1%. The optimum condition of technology of instant wonton was as follows: steamed time of 3 min, drying time of 48 min, rehydration time of 5 min. In this optimized conditions can prepare hot-air drying instant wonton products with good taste and quality.

Publication Date

5-28-2016

First Page

177

Last Page

181

DOI

10.13652/j.issn.1003-5788.2016.05.042

Recommended Citation

Min, HUANG; Qingliang, DONG; and Jianxian, ZHENG (2016) "Preparation and process optimization of hot-air drying instant wonton," Food and Machinery: Vol. 32: Iss. 5, Article 42.
DOI: 10.13652/j.issn.1003-5788.2016.05.042
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/42

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