饺子专用粉蛋白组分与速冻饺子品质及质构的相关性  

Study on the Correlation Between the Protein Components of Special Use Flour and the Quality and Texture of the Quick-frozen Dumpling

作　　者：李梦琴[1] 张剑[1] 艾志录[1] 雷娜[1] 王跃[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国食品学报》2010年第1期108-116,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省科技攻关项目(0624010003)

摘　　要：以郑州市场常见的8种饺子专用粉为原料,测定各样品的蛋白组分、亚基组成及模拟表达量;对速冻饺子进行感官评分,测定速冻饺子皮的质构指标,分析蛋白组分、亚基种类及模拟表达量与饺子品质及质构指标的相关性;建立蛋白质组分影响饺子品质的回归方程。In order to study on influence of the quality of dumpling by the protein component of special use dumpling Flour, the Protein components, Subunits, amount of simulated expression of the eight special use dumpling flour in Zhengzhou was studied, the correlation among Protein components, Suhunits, simulated expression amount, and the quality and textural index of dumpling wrappers was determined according to correlation analysis by sensory assess and determining textural index of dumpling wrappers the regression equation for the effect of protein component on the quality of dumpling was established.

关 键 词：饺子专用粉 蛋白组分 饺子品质 质构指标 

分 类 号：S512.1[农业科学—作物学]