摘 要：本文旨在研究蛋饺组分、烤板材质、注皮机、蛋液原料及大豆油烤制时间对蛋饺过氧化值的影响。结果表明，蛋饺皮较蛋饺、蛋饺馅的过氧化值高，镀铁材质烤板成型的蛋饺皮过氧化值高于镀铁氟龙材质，经注皮机成型较不经注皮机成型的蛋饺皮过氧化值显著升高，不同蛋液原料和大豆油烤制时间对蛋饺的过氧化值无明显影响。由此可见，蛋饺皮是影响蛋饺过氧化值的主要因素，使用镀铁氟龙材质烤板成型和不经注皮机生产蛋饺一定程度上可以控制蛋饺的过氧化值。

    关键词：过氧化值；蛋饺；蛋饺皮

    Analysis of Influencing Factors on Peroxide Value of

    Quick-Frozen Food Egg Dumpling

    JIANG Yinmei

    (1.Anjoy Foods Group Co.， Ltd.， Xiamen 361022， China;

    2.Xiamen Key Laboratory of Quick-Frozen Prepared Food， Xiamen 361022， China)

    Abstract： This paper aims to study the effects of egg dumpling composition， baking plate quality， skin injection machine， egg liquid raw materials and soybean oil baking time on the peroxide value of egg dumpling. The results showed that the peroxidation value of egg dumpling skin was higher than that of egg dumpling and egg dumpling filling ......