绿豆蛋白对熟制速冻水饺品质的影响  

Effect of mung bean protein on the quality of cooked frozen dumplings

作　　者：乔宁[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2014年第2期87-91,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-06)

摘　　要：研究了绿豆蛋白作为添加剂对熟制速冻水饺品质的影响。结果表明:添加适量的绿豆蛋白能降低水饺的冻裂率、失水率和蒸煮损失率,改善水饺的感官品质及质构品质,且绿豆蛋白添加量在4%以内不会影响水饺的色泽和气味,适宜的绿豆蛋白添加量为4%;加水量、速冻时间及不同加工方式对水饺的品质有影响,最佳组合为:加水量55%,速冻时间30min,采用微波复热的方式。The effect of mung bean protein on the quality of cooked frozen dumplings was studied in this paper. Adding mung bean protein decreased cracking rate,water loss rate and cooking loss rate. The sensory and texture quality of dumplings were both improved. The color and smell of dumplings were not affected when the addition of mung bean protein was within 4%. The optimal dosage of mung bean protein was proved to be 4%. Water addition, frozen time and different processing methods had an effect on the quality of dumplings. The optimum condation was that：water addition was 55%,frozen time was 30min,processing method was microwave reheating.

关 键 词：绿豆蛋白 水饺 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]