The results showed that the glutinous corn zein could improve the freeze thawing stability and sensory quality of fast freezing dumplings by adding 1.5% zein dissolved in 80% alcohol to the dough.

• 结果表明:玉米醇溶蛋白以1.；5%25剂量溶于80%25乙醇后加入面团；能够提高速冻水饺的冻融稳定性和感官品质。