Abstract: This paper analyzed the defecting factors in the production process of deep-frozen dumpling and rice ball, and it was found that the defects could be prevented by adding the modified starch.

• 摘要：分析了速冻水饺和速冻汤圆生产过程中产生缺陷的原因，并通过添加变性淀粉对缺陷进行了改善。