微波熟化对速冻水饺品质特性的影响  

Effect of Microwave Curing on the Quality of Frozen Dumplings

作　　者：张少飞[1] 张华[2] 袁博[2] 王亚伟[2] 董月强[2] 

机构地区：[1]河南牧业经济学院,郑州450011 [2]郑州轻工业学院,郑州450002

出　　处：《食品工业》2014年第5期1-4,共4页The Food Industry

基　　金：国家"十二五"科技支撑项目(2012BAD37B06);速冻主食工业化关键技术及其产业化示范

摘　　要：研究不同微波熟化条件对速冻水饺品质的影响,结果显示:随着微波功率的增大,水饺皮的蒸煮损失率逐渐增加,吸水量升高,水饺皮的强韧性逐渐降低,在8 00 W功率时,水饺的综合感官最好。随着加热时间的延长,水饺皮的蒸煮损失率逐渐增加,吸水率先增加后又降低,加热时间在8 min时,水饺的综合感官评分最高。The effects of different microwave curing conditions on quality of frozen dumplings were investigated in this study. As a result, with the rising of microwave power, the boiling loss of frozen dumplings wrapper and water absorption of frozen dumplings wrapper increased, the sensory of microwaveable maturational dumpling was best in 800 W. With the heating time rising, the boiling loss of frozen dumplings wrapper increased, the water absorption of frozen dumplings wrapper increased gradually at first and then decreased, the sensory of microwaveable matmational dumplings was best when the heating time was 8 min.

关 键 词：微波熟化 速冻水饺 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]