三种杂粮在速冻水饺加工中的应用研究  

Application of three kinds of grain in quick-freezing dumpling

作　　者：赵森[1] 刘延奇[1] 杨立新 沈祥坤 郭鸿鸽 

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

出　　处：《食品工业科技》2011年第11期87-89,92,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2007BAD74B03)

摘　　要：把黄豆粉、燕麦粉、玉米粉添加在速冻水饺皮中,研究杂粮添加量对混合粉最佳加水量、速冻水饺冻裂率和食用品质的影响。结果显示:香满园饺子粉、黄豆粉、燕麦粉、玉米粉的最佳加水量为0.43、0.33、0.63、0.53g/g;随着杂粮用量的增多,添加燕麦粉和玉米粉的速冻水饺的冻裂率呈上升趋势,添加黄豆粉的速冻水饺的冻裂率先上升后下降;黄豆粉、燕麦粉和玉米粉的添加量对速冻水饺感官总分的影响在1‰水平上均是极显著,判定系数R2分别为0.936、0.990和0.994,回归模型分别为y=90.404-61.413x、y=90.094-122.477x和y=94.366-101.65x。Soybean flour,oat flour and corn flour were added in quick-freezing dumpling skin,the influence of the addition content of grains flour on the optimum amount of water in mixed flour,the cracking ratio and edible quality of quick-freezing dumpling were studied.The results showed the optimal amount of water of Xiang man yuan dumpling flour,soybean flour,oat flour,corn flour was 0.43,0.33,0.63,0.53g/g,respectively.With the increasing amount of grains,the cracking ratio of quick-freezing dumpling added on oat flour and corn flour was rising,the cracking ratio of quick-freezing dumpling added on soybean flour firstly increased and then decreased.In the 1‰ level,the influences of soybean flour addition,oat flour addition and corn flour addition on the sensory total score of quick-freezing dumpling were all extremely significant.The coefficient of determination（R2）was 0.936,0.990 and 0.994,respectively,and regression models were established,which were y=90.404-61.413x,y=90.094-122.477x and y=94.366-101.65x respectively.

关 键 词：速冻水饺 黄豆粉 玉米粉 燕麦粉 回归模型 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]