原料配比对速冻水饺冻裂率的影响  

Effects of quick-frozen dumpling constituents on the cracking ratio

作　　者：杨立新 赵森[2] 沈祥坤 刘延奇[2] 郭鸿鸽 

机构地区：[1]河南省食品工业科学研究所有限公司,河南郑州450053 [2]郑州轻工业学院,河南郑州450002

出　　处：《食品与机械》2011年第2期26-28,160,共4页Food and Machinery

基　　金：国家科技支撑计划项目(编号:2007BAD74B03)

摘　　要：选用4种面粉,以猪肉、包菜、大豆组织蛋白为饺馅主要成分,研究含水率、脂肪含量、蔬菜含量、组织蛋白含量对速冻水饺冻裂率的影响。结果表明:在速冻工艺相同的条件下,随着含水率、蔬菜含量、组织蛋白含量的增多,4种面粉制作的速冻水饺冻裂率均有上升趋势;随着饺馅中脂肪含量的增多,4种面粉制作的速冻水饺冻裂率均有下降的趋势。Effects of constituents on the cracking ratio,four brands of wheat flour,pork,cabbage and textured soybean protein were used as main contents of quick-frozen dumpling.The results showed that under the same quick-frozen condition,the cracking ratio of quick-frozen dumpling made of various bands of flour appeared obvious increasing trend with the increasing contents of the water,cabbage and textured protein in dumpling stuffing,the cracking ratio appeared descending trend with the increasing contents of fat.

关 键 词：速冻水饺 组分 冻裂率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]