饺子品质评价方法  

Methods for evaluation of quality of dumpling

作　　者：赵琳 兰静[2] 戴常军[2] 李辉[2] 李宛[2] 

机构地区：[1]黑龙江省农科院食品加工研究所,黑龙江哈尔滨150086 [2]农业部谷物及制品质量监督检验测试中心(哈尔滨),黑龙江哈尔滨150086

出　　处：《粮油食品科技》2007年第2期12-14,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以11个品质差异较大的小麦样品为材料,研究饺子的品质评价方法,采用CR-310色彩色差计和质构仪分别测定饺子面皮的颜色和质地,按照国家标准SB/T10138-93《饺子用小麦粉》对饺子进行感官评价。结果表明:采用色度仪测定饺子皮的颜色,用质构仪测定饺子皮的硬度和弹性,感官品尝饺子的细腻度和表观状态有助于客观的评价我国传统食品饺子的品质差异,减少人为误差。Eleven wheat species with wide variation in quality were used to evaluate dumpling quality. The color of flour and dumpling sheet was measured using Minoha CR-310. Dumpling texture was evaluated by texture profile analysis （TPA） using Texture Analyzer and trained panelists according to the Chinese standard method for dumpling quality evaluation SB/T 10138 - 93 《wheat flour for dumpling》approved in 1993 by the Ministry of Commerce. The results showed that if the color of dumpling sheet tested with Minoha colorimeter hardness and springiness of TPA parameters measured by Texture Analyzer. And dumpling appearance, exquisiteness tested with sensory evaluation, then it is a helper method for evaluation of dumpling qualities.

关 键 词：饺子品质 评价 色度仪 质构仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]