利用正交试验设计方法，研究了磷酸单酯淀粉对蒸饺皮品质的影响。结果表明：磷酸单酯淀粉是对汤圆品质影响最大的因素，其次是加水量、水温。其优化工艺参数为磷酸单酯淀粉用量为7%（以小麦面粉计），水温为95 ℃，水的添加量为65%（以小麦面粉计）。

Effects of the starch phosphate monoester on the steamed dumplings wrappers were investigated by orthogonal experimental design. The results showed that the starch phosphate monoester was the most significantly influential factor fo the quality of steamed dumplings wrappers, followed by water addition and water temperature. The optimal technical parameters for preparation of steamed dumplings wrappers were phosphate monoester starch 7% (count as wheat flour), water temperature 95℃, and water addition65%(count as wheat flour).

河南科技学院博士基金资助项目（06014），河南科技学院青年骨干教师资助项目（200707）