石优17面粉对速冻水饺皮品质影响研究  

Effect of Shiyou 17 wheat fl our on fast-freeze dumpling skin quality

作　　者：陈蓓颖[1] 李小婷[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2013年第12期172-176,共5页Food Science and Technology

基　　金：国家"十二五"科技支撑项目(2012BAD34B08)

摘　　要：通过研究石优17面粉理化指标、蛋白质组分性质、淀粉组分性质及面团流变学指标,采用饺皮质构测试指标的方法对速冻水饺品质进行评价,分析各评价指标间的相关性,发现石优17面粉脂肪含量达标准粉水平,具备速冻饺皮专用粉的特点;湿面筋含量为30.50%,可避免速冻水饺冷藏过程中开裂;淀粉颗粒瓦解较难,短期不易老化,糊化温度较高,利于制作高品质水饺皮;面团也具有适用于水饺皮加工的优良流变性质。RuO2-TiO2 coating and RuO2-SnO2-TiO2 coating of titanium（Ti） anode were obtained by thermal decomposition. The microstructure and the electrochemical performance of these Ti anode coating were examined by means of SEM, XRD and polarization curves. The results show that RuO2-SnO2-TiO2 coating of titanium anode has high performance with 1.128 V and 1.674 V of tomography potential of chlorine and oxyen respectively at drying temperature of 130 ℃, sintering temperature of 500 ℃, holding time of 15 min and annealing time of 1 h. Adding Sn to RuO2-TiO2 coating of titanium anode will reduce Ru usage and decrease the costs for titanium anode. The presence of SnO2 can improve catalytic activity, and reduce tomography chlorine and oxygen potential of coating surface for titanium anode, which will increase the lifetime of titanium anode.

关 键 词：石优17 蛋白组分 速冻水饺 质构品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]