面粉品质对速冻饺子皮品质影响的研究  

The Effect of Characteristics of Wheat Flour on the Quality of Fast-frozen Dumplings Wrapper

作　　者：黄姗[1] 赵凯[1] 刘宁[1] 

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《农产品加工（下）》2014年第10期14-18,共5页Farm Products Processing

基　　金：哈尔滨市科技创新人才项目(2014RFXXJ068)

摘　　要：对目前市售7种面粉的理化指标、面团流变学及冷冻性能进行测定,用SPSS软件对面粉理化指标、面团流变学及速冻水饺皮冷冻品质与其影响因素进行差异性分析。结合加工优质冷冻水饺面粉的特性指标及水饺皮的感官指标、蒸煮特性,得出生产速冻水饺用面粉的最佳相关指标为水分含量≤14.5%,蛋白质≥11%,湿面筋28%~35%,沉淀值50~55 mL,糊化温度61~63℃,峰值黏度〉1 200 BU,吸水率58%~65%,形成时间3~6 min,稳定时间≥3.5 min,评价值〉50,抗延阻力400~550 BU,延伸性〉15 cm,拉伸面积〉100 cm2。The physical chemical properties, rheological characteristics and freezing characteristics of seven species of wheat flour from market are examined. The differences among the physical chemical properties, rheological characteristics, the quality of fast-frozen dumplings wrapper and effecting factors are analyzed with SPSS. Combined the characteristics of high quality flour and sensory index and cooking characteristics of fast-frozen dumplings wrapper, the best flour to make fast-frozen dumplings contains the moisture content should be less than 14.5%, protein content should be more than 11%, 28%N35% gluten, 50-55 mL precipitation values, 61-63 ℃ gelatinization temperature, the peak viscosities should be more than 1 200 BU, 58%~65% absorption ratio, 3~6 min development time, the stability time and valorimeter value should be more than 3.5 min and 50, 400~550 BU stretch resistance, the extensibility and stretch energy should be more than 15 cm and 100 cm2.

关 键 词：面粉特性 速冻水饺皮 差异性分析 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]