改性玉米醇溶蛋白对速冻水饺质量的影响  

Effect of modified zein on the quality of deep-frozen dumpling

作　　者：张钟[1] 王丽[2] 孟伟[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]安徽科技学院食品与药学院,安徽凤阳233100

出　　处：《粮食与饲料工业》2013年第10期28-31,共4页Cereal & Feed Industry

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：添加改性玉米醇溶蛋白到小麦粉中制作速冻水饺,与玉米醇溶蛋白和空白组的速冻水饺的质量作对比,研究添加改性玉米醇溶蛋白后速冻水饺的外观、煮后外观、口感、耐煮性、冻融性、冻裂率及烹煮损失率,并做出综合评价。结果表明:与空白组相比,2种添加剂对水饺质量的影响都较显著,其中改性玉米醇溶蛋白的作用效果比玉米醇溶蛋白好;添加1.5%的改性玉米醇溶蛋白,可以显著降低水饺的冻裂率,对烹煮损失率影响不明显,提高水饺的感官品质和冻融性,明显改善速冻水饺的质量。Adding modified zein into wheat flour to make deep-frozen dumpling,and compare with zein group and the control group,the appearance,taste,boiling resistance,.freezing and thawing resistance,cracking rate and cooking loss rate of deepfrozen dumplings added modified zein were studied,and was given a comprehensive evaluation.The results showed that：compared to the control group,the effect of the two kinds of additives to dumplings were significant,the modified zein effects was better;adding 1.5 ％ modified zein could significantly reduce the boiled dumplings＇ cracking rate,but no obvious effect on cooking loss rate,improve the sensory quality and freezing and thawing resistance,which could improve the quality of deep-frozen dumplings.

关 键 词：改性玉米醇溶蛋白 速冻水饺 质量 烹煮损失率 冻裂率 

分 类 号：TS201.21[轻工技术与工程—食品科学]