饺子的实验室制作与品质评价方法研究  

Processing and Quality Evaluation of Dumplings

作　　者：兰静[1] 傅宾孝 Esey Assefaw 王乐凯[1] 赵琳[1] 戴常军[1] 李辉[1] 李宛[1] 赵乃新[1] 

机构地区：[1]农业部谷物及制品质量监督检验测试中心,黑龙江哈尔滨150086 [2]加拿大国际谷物学院,加拿大温尼伯R3C3G7

出　　处：《食品科学》2010年第3期136-141,共6页Food Science

摘　　要：为建立饺子的标准化实验室制作及品质评价方法,采用中国、加拿大、澳大利亚和美国小麦等15份样品为材料,研究饺子制作过程中和面机转速、面团加水量、和面时间、醒面时间、压片参数等因素对饺子品质的影响,并采用感官评价结合仪器分析对饺子品质进行综合评价。结果表明:饺子制作过程中和面机速度采用中等速度,本实验采用GRL-1000型和面机,速度68r/min;加水量为40%～47%,依据样品面团强度和蛋白质含量进行调整;和面时间为12min,采用两次和面,第一次和面10min,醒面5min,第二次和面2min,再次醒面5min;采用七道压面工艺,辊间距分别为5.0、4.0、3.0、2.0、1.5、1.2mm及1.0mm。压面机转速25r/min。饺子品质评价包括生饺子皮外观评价和熟饺子皮外观及口感品尝评价。生饺子皮光亮度L*1h与感官评价饺子综合色泽呈极显著正相关(r=0.79,P<0.01),熟饺子皮仪器测定的弹性系数与感官评价饺子弹性呈极显著正相关(r=0.88,P<0.01)。采用此评价体系进行饺子品质评价,能较好反映不同小麦品种间的差异。我国小麦品种制作的饺子具有较好的弹性,硬度适中耐煮性一般;加拿大小麦制作的饺子略偏硬,弹性尚可耐煮性好;澳硬白麦制作的饺子硬,弹性偏小,澳标白麦制作的饺子弹性好,但偏软;美国小麦制作的饺子硬,弹性偏小。In order to establish a protocol for dumpling processing and quality evaluation method in laboratory,fifteen flour samples from wheat areas in China,Canada,Australia and USA were selected as the subjects in this study.The effects of mixing speed and time,water-absorbing capacity of dough,resting time and sheeting gaps on quality of dumpling were examined.Results indicated that mixing at the speed of 68 r/min in a GRL-1000 mixer for 12 min,40%-47% water-absorbing amount for flour,two-step dough mixing method including first step mixing for 10 min followed by 5 min of resting and second step mixing for 2 min followed by 5 min of resting,seven-step dough sheeting including the gap settings of 5.0,4.0,3.0,2.0,1.5,1.2mm and 1.0 mm generated the dough with optimal quality for dumpling processing.Raw and cooked dumpling wraps were evaluated from appearance and texture through a sensory panel and instruments.A positive correlation between the color of raw dumpling skin L＊1h and the color evaluated by sensory panel was observed（r = 0.79,P 〈0.01）;Similarly,a positive correlation between the elasticity index of cooked dumpling determined by instruments and the elasticity index evaluated by sensory panel was also achieved（r = 0.88,P 〈0.01）.However,a difference in appearance and texture of dumplings was exhibited due to different resources of flour.Although Chinese wheat flour provided good elasticity during dumpling preparation,acceptable firmness of dumplings during cooking was not exhibited.Australian and American flour offered good color and elasticity for dumplings,but processed dumplings exhibited soft texture.Canadian wheat flour was characterized by good appearance,acceptable elasticity,and better firmness and texture during cooking.

关 键 词：饺子 实验室制作 品质评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]