ObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.ResultsThe optimal dosage combinations of the three amendments were hydrothreose 4%, soluble soybean polysaccharide 0.6% and trehalose 8%. After repeated thawing and freezing, the structure of the dumpling flour was relatively complete.ConclusionAfter the improvement, the frost cracking rate of the dumpling was reduced, and the hardness and sense of the dumpling were suitable
