膳食纤维对速冻水饺皮品质的影响  

Effect of dietary fiber on the quality of deep-frozen dumpling wrappers

作　　者：张华[1] 赵琼[1] 段瑞谦 苏玲 白艳红[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]三全食品股份有限公司,郑州450000

出　　处：《中国食品添加剂》2015年第3期113-118,共6页China Food Additives

基　　金：国家"十二五"科技支撑项目(2012BAD37B06-05)

摘　　要：实验研究了添加不同质量的米糠纤维、大豆纤维对速冻水饺皮品质的影响,结果表明:随着膳食纤维添加量的增加,水饺皮的最佳蒸煮时间、蒸煮损失率减少,吸水率增加;质构测定发现,添加膳食纤维水饺皮的硬度、咀嚼性显著增加,黏附性显著降低(P<0.05),而弹性、强韧性呈先增加后降低趋势;膳食纤维添加量为3%时,水饺皮的综合感官评价最优。The quality of deep-frozen dumpling wrappers was tested by adding different weight of rice bran fiber and soybean fiber. The result showed that with the increase of the fiber,the cooking time and weight loss rate were reduced,and the water absorption increased. The texture analyzer result showed the hardness and chewiness were significantly increased and the adhesion had a significant decrease（P〈 0.05）,but the springiness and toughness increased first then fallen down. The sensory evaluation was the best when the amount of the dietary fiber was 3%.

关 键 词：膳食纤维 水饺皮 质构特性 品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]