硬脂酰乳酸钠对饺子粉品质改良效果的研究  

Effect of sodium stearoyl-2-lactylate on the quality of dumpling wheat flour

作　　者：班进福[1] 张国权[1] 魏益民[1] 郭波莉[2] 张波[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《食品工业科技》2008年第2期252-254,共3页Science and Technology of Food Industry

基　　金：国家农业科技成果转化项目(合同编号05EFN216900373);科研院所社会公益研究专项(2005DIA4J035-1)

摘　　要：为了研究硬脂酰乳酸钠对饺子粉品质的改良效果,筛选适宜的添加量。本文通过分析添加了不同剂量硬脂酰乳酸钠面粉的粉质参数、拉伸参数,生饺子皮的色泽、质构特性、蒸煮干物质失落率,结果表明,硬脂酰乳酸钠添加量在0～0.8%范围内时,随着添加量的增加,面团的稳定时间、评价值以及穿破生饺子皮所做的功逐渐增加,弱化度、干物质失落率逐渐降低;当添加量高于0.8%时,硬脂酰乳酸钠对面团粉质特性、饺子皮的品质特性有弱化作用。随添加量的增加,生饺子皮亮度逐渐增加,面粉吸水率逐渐减小。饺子皮的综合评分显示,当硬脂酰乳酸钠添加量为0.8%时效果最好。In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour, the farinograph parameter, extensograms, color and texture characteristics of fresh dumpling skin, rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed. The results showed that the dough stability time,valorimenter value and the energy for piercing fresh dumpling skin was increasing with the sodium stearoyl-2-1actylate increasing in the range of 0-0.8% ,while the softness of dough and rate of dry matter loss deceasing constantly. The sodium stearoyl-2-lactylate had negative influence on the quality of dough farinograph and dumpling skin when the addition amount was above 0.8%. L ＊, value of uncooken dumpling skin was increasing with the sodium stearoyl- 2-lactylate increasing,while the rate of flour water absorption deceasing constantly. Above all,the sodium stearoyl -2-lactylate has apparent effect on the quality of dumpling flour,and the optimum amount of addition was 0.8%.

关 键 词：硬脂酰乳酸钠 饺子粉 品质改良 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]