为了提高微波用速冻汤圆的品质，改善产品质量，以胖大海的中层皮层吸水胀润后形成的胶状物为对象，研究不同添加量的胖大海胶对微波用速冻汤圆品质的影响。结果表明，与空白对照相比，胖大海胶的添加可显著影响糯米粉的糊化特性，随着胖大海胶添加量的增加，峰值黏度、热浆黏度、冷浆黏度及糊化温度均呈增加趋势，崩解值则明显降低；胖大海胶的添加使汤圆的硬度、黏性显著降低，弹性略有减小，但无显著性差异；胖大海胶可以显著提高煮制预熟化汤圆汤的透光度，对微波熟化的汤圆汤透光度影响无规律；当胖大海胶添加量为0.4%～1.0%时，汤圆塌陷度显著降低；冻融循环实验结果表明，胖大海胶的适量添加，可明显降低汤圆冻裂率，汤圆表面裂痕减轻，冻纹减少。综合来看，胖大海胶可以明显提高微波用速冻汤圆品质，当胖大海胶添加量为0.6%～0.8%时，微波用速冻汤圆品质最优。

In order to improve the quality of microwave-cooked quick-frozen sweet dumplings, malve nut gum was selected to study its effect on the quality of quick-frozen sweet dumplings.The results showed that compared with the control, dumplings with malva nut gum significantly affected the pasting properties of glutinous rice flour.With the increased of the amount of malva nut gum, peak viscosity, hot paste viscosity, cool paste viscosity and pasting temperature all increased, and breakdown values significantly reduced.The hardness and viscosity decreased significantly, elasticity reduced without significant difference.Malva nut gum could significantly improve the light transmittance of the soup for precooked sweet dumplings, but no consistent result for microwave-cooked sweet dumplings.When 0.4%-1.0% malva nut gum, the broken rate for quick-frozen sweet dumpling significantly decreased.The freezing-thawing experiments showed that the proper amount of malva nut gum could significantly reduce the cracking rate and the surface cracks of quick-frozen sweet dumplings.Overall, malva nut gum could significantly improve the quality of microwaved-cooked quick-frozen sweet dumplings.The best quality of quick-frozen sweet dumplings was adding 0.6%-0.8% malva nut gum.