Vegetable protein light food dumpling texture modifier, preparation method and vegetable protein light food dumpling

The invention relates to a vegetable protein light food dumpling texture modifier, a preparation method and a vegetable protein light food dumpling. The vegetable protein light food dumpling texture modifier comprises a juice modifier and a huddling modifier, the juice improver is prepared from the following raw materials in parts by weight: 0.5 to 1.5 parts of starch sodium octenylsuccinate, 24 to 26 parts of soybean oil, 2 to 4 parts of acetylated distarch phosphate, 9 to 11 parts of potato starch acetate, 9 to 11 parts of potato oxidized modified starch, 0.8 to 1.2 parts of edible salt and 45.3 to 54.7 parts of water. The huddling modifier is prepared from the following raw materials in parts by weight: 6 to 8 parts of methyl cellulose, 0.4 to 0.6 part of starch acetate, 0.4 to 0.6 part of psyllium husk powder, 0.4 to 0.6 part of purified konjaku flour, 0.1 to 0.3 part of carrageenan, 3 to 4 parts of soybean oil and 85.9 to 88.7 parts of water. The huddling property and the juice property of the stuffing o