摘要
以市售普通优质小麦粉及饺子专用粉为原料制作饺子皮,测定小麦粉的基本理化指标以及生/熟饺子皮色泽、质构以及感官等品质指标,通过显著性及相关性分析,明确影响饺子专用粉品质的关键因素。小麦粉的白度对生/熟饺子色泽具有重要影响。小麦粉中蛋白质含量、面筋指数、形成时间、吸水率、延伸度、最大拉伸阻力、拉伸面积、抗拉伸阻力、破损淀粉含量是影响饺子皮品质的关键指标。可以利用质构穿刺试验指标(穿刺距离、穿刺韧性)和剪切测试指标(坚实度、韧性)来预测饺子皮口感。
Using commercially available premium wheat flour and special flour for making dumpling wrapper as raw materials,this study evaluates their quality by measuring the basic physicochemical properties of the flour and the color,texture,and sensory quality of dumpling wrappers(raw and cooked).Significant and correlation analyses identified the key factors influencing the quality of special flour for making dumpling wrapper.The whiteness of wheat flour significantly impacts the color of dumpling wrappers(both raw and cooked).Key quality indicators include protein content,gluten index,formation time,water absorption rate,extensibility,maximum tensile resistance,tensile area,resistance to extension,and damaged starch content.Texture puncture test indicators(puncture distance and toughness)and shear test indicators(firmness and elasticity)can predict the texture and sensory properties of dumpling wrappers.
作者
惠滢
强婉丽
李静
应欣
任晨刚
苏营轩
李沿
伞惟琳
HUI Ying;QIANG Wan-li;LI Jing;YING Xin;REN Chen-gang;SU Ying-xuan;LI Yan;SAN Wei-lin(Beijing Engineering Laboratory of Geriatric Nutrition and Food,Beijing Key Laboratory of Nutrition and Health and Food Safety,COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics//Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;Cofco Technology&Industry Co.,Ltd.,Wuxi 214035,China;COFCO International(Beijing)Co.,Ltd.,Beijing 100020,China)
出处
《粮食与饲料工业》
2025年第1期15-21,共7页
Cereal & Feed Industry
关键词
饺子皮
色泽
质构品质
感官评价
相关性分析
dumpling wrapper
color
texture quality
sensory evaluation
correlation analysis
作者简介
惠滢(1990-),男,工程师,主要从事谷物加工和产品开发研究;通讯作者:苏营轩(1969-),男,工程师,主要从事粮食储藏方面的研究。
