CAJ | 학술논문

添加辅料是解决饺子生产中常见问题的有效手段之一。这些辅料主要包括增稠剂、乳化剂、磷酸盐、酶制剂和食品组分淀粉、蛋白质等。对饺子中常用增稠剂、乳化剂、磷酸盐、淀粉和蛋白质等的研究进展进行阐述，旨在为饺子生产中辅料的选择提供参考。
첨가보료시해결교자생산중상견문제적유효수단지일。저사보료주요포괄증주제、유화제、린산염、매제제화식품조분정분、단백질등。대교자중상용증주제、유화제、린산염、정분화단백질등적연구진전진행천술，지재위교자생산중보료적선택제공삼고。
Using additive ingredients is effective way in solving the common problems in the production of dumplings. These additive ingredients include food additives such as thickenings, emulsifiers, phosphates, enzymes, and food compositions such as starches and proteins. This paper discusses the previous research on above additives ingredients used in dumplings skin, in order to provide reference for choosing the additive ingredients in the production of dumplings.