饺子品质评价方法研究  

Methods for Evaluation of Quality Characteristics 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,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),哈尔滨150086

出　　处：《粮食加工》2007年第2期46-48,共3页Grain Processing

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/T10138-1993《饺子用小麦粉》对饺子进行感官评价。结果表明:质构仪TPA指标中的弹性与饺子品尝评价中的细腻度和韧性显著正相关(分别为r=0.65;0.67,5%),与食味呈极显著正相关(r=0.74,1%);质构仪TPA指标中的硬度、胶着性和咀嚼性与饺子品尝评价中光滑性显著正相关(5%)。饺子皮0h的L值能较好地反映饺子的颜色和光泽。0hL值与饺子的颜色和光泽相关系数分别为0.81,0.82。Eleven wheat flour with wide variation in quality characteristics were used to evaluate dumpling quality characteristics. The color of flour and dumpling sheet was measured using Minolta 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 10138-1993） approved in 1993 by the former Ministry of Commerce. The results showed that the springier of TPA parameters were significantly associated with exquisiteness and elasticity, （ r=0.65, 0.67 respectively）, and significantly associated with tastes （r=0,74 P〈0.01）. Hardness, gumminess, chewingness of TPA parameters was significantly associated with smoothness （P〈0.05）. L^＊ value of dumpling sheet under 0 hour was significantly associated with color and lightness of sensory evaluation （r=0.81, 0.82 respectively）.

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]