基于济麦22面粉性质的速冻水饺皮感官评价相关性研究  

Effect of the Correlation between Textural Characteristics and Sensory Evaluation of Fast-freeze Dumpling Skins Based on the Physical Properties of Ji Mai 22 Wheat Flour

作　　者：孙沛然[1] 李小婷[1] 陈蓓颖[1] 任欣[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：《中国食品学报》2014年第9期208-215,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划(2014BAD04B00)

摘　　要：本文研究济麦22面粉的理化指标、淀粉组分性质、蛋白质组分性质及质构指标,在此基础上对面粉性质与速冻水饺皮感官评价指标间的相关性进行讨论。研究表明:济麦22面粉脂肪含量达特制粉水平,湿面筋含量为33.10%,具有作为速冻饺皮专用粉的特性;其淀粉颗粒瓦解较难,短期不易老化,糊化温度较高,有利于制作高品质水饺皮;通过对饺皮特性与感官评价的相关性研究,分析适用于水饺皮加工的优良面粉所应具有的性质指标。The physical properties, protein components properties, starch composition and rheological properties of Ji Mai 22 wheat flour were studied in this paper. The correlation between Ji Mai 22 wheat flour texture characteristics and sensory evaluation of fast-freeze dumpling skins was analyzed. It was found that Ji Mai 22 wheat flour contain adequate fat content level compared to standard powder flour, and with wet gluten content of 33.10% to avoid cracking during cold storage of frozen dumplings. In addition, with difficulty to age and relatively high pasting temperature made Ji Mai 22 favorable to the production of high-quality dumpling skin. The excellent properties of wheat flour for the production of high-quality fast-freeze dumpling skin were further discussed by the analysis of the correlation between .li Mai 22 wheat flour texture characteristics and sensory evaluation of fast-freeze dumpling skins.

关 键 词：济麦22 速冻饺皮 质构特性 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]