浓缩型和粉末型大豆磷脂对速冻水饺品质的影响  

Effect of concentrated and powder soybean phospholipids on the quality of frozen dumplings

作　　者：李红[1,2] 孙东弦 李茂枝[1,2] 郭晨[1,2] 怀宇[1,2] 申瑞玲[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]食品生产与安全河南省协同创新中心,河南郑州450002 [3]河南新百维食品科技有限公司,河南新乡453000

出　　处：《食品工业科技》2016年第4期192-195,216,共5页Science and Technology of Food Industry

基　　金：2013年度国家自然科学基金项目(31271854);2013年国家级大学生创新创业训练计划项目(201310462086);2014年郑州轻工业学院大学生科技活动项目

摘　　要：研究浓缩型和粉末型两类大豆磷脂对速冻水饺品质的影响。通过对速冻水饺的冻裂率、煮后破肚率、质构及感官评分进行综合评定,发现分别加入0.2%、0.4%、0.6%、0.8%和1.0%的浓缩大豆磷脂或粉末大豆磷脂均能降低速冻水饺的冻裂率和煮后破肚率,提高速冻水饺的感官评分,增强速冻生饺皮的硬度、弹性、内聚性和咀嚼性等质构指标。尤其添加量为0.4%时,效果最明显,浓缩型和粉末型大豆磷脂均能使速冻水饺的冻裂率降低14%;破肚率分别降低14%和12%;速冻水饺的感官评分分别提高80.5%和73.2%;速冻生饺皮的硬度分别提高79.1%和0.1%;弹性分别增强64.9%和62.3%;内聚性增加37.9%和3.98%;咀嚼性分别提高72.1%和10.9%,且添加0.4%浓缩大豆磷脂对速冻水饺质量提高更大,得到的速冻水饺的质量更好。The effects of the concentrated soybean phospholipids and the powder soybean phospholipids on the quality of frozen dumplings were studied in this paper. It was found that both concentrated soybean phospholipids and powder soybean phospholipids could not only significantly decrease the cracking rate and peeling rate but also improve the sensory scoring of frozen dumplings and some texture incicators of frozen dough such as hardness,springiness,cohesiveness and chewiness when 0.2%,0.4%,0.6%,0.8% or 1.0%amount of phospholipids were added. Especially when 0.4% amount of concentrated soybean phospholipids or powder soybean phospholipids was added,the changes of the qualities of frozen dumplings were most obvious,which was evidenced by 14% of the reduction rate of the cracking rate,14% or 12% of the decreasing rate of peeling rate,80.5% or 73.2% of the increasing rate of the sensory scoring,79.1% or 0.1% of improve rate of the hardness,64.9% or 62.3% of the raise ratio of the springiness,37.9% or 3.98% of the increase rate of the cohesiveness,and 72.1% or 10.9% of the increasing rate of the chewiness. Moreover,concentrated soybean phospholipids could do better in increasing the qualities of frozen dumplings.

关 键 词：速冻水饺 大豆磷脂 品质 质构 

分 类 号：TS205.7[轻工技术与工程—食品科学]