脂肪酶对饺子粉品质的影响研究  

Effect of Lipase on Dumpling Wheat Flour

作　　者：苏玲 赵琼[2] 段瑞谦 冯志强 张华[2] 

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

出　　处：《食品工业》2016年第10期88-91,共4页The Food Industry

基　　金：国家"十二五"科技支撑项目(2012BAD37B06-05);河南省重大科技专项(141100110400)

摘　　要：研究了脂肪酶对饺子粉面团的粉质、拉伸、流变以及饺子皮质构特性的影响。结果表明,添加脂肪酶能够显著的改善饺子粉的粉质和拉伸特性,脂肪酶添加量为30 mg/kg时,面团延伸度最优,吸水率、形成时间和稳定时间达到最大值,分别为64.2%,7 min 41 s和19 min 24 s;随着脂肪酶添加量的增加,面团的弹性模量、黏性模量均呈先增加后降低的趋势,脂肪酶添加量为30 mg/kg时,面团的弹性模量、黏性模量最大;脂肪酶的加入可显著改变饺子皮的质构特性,当脂肪酶的添加量为30 mg/kg时,饺子皮的硬度、弹性和咀嚼性最大,黏附性最小。The effects of lipase on the farinographic properties, extensigraph, rheological and texture properties of dumpling wheat flour dough were investigated. The results showed that lipase could significantly improve farinographic properties and extensigraph of dumpling wheat flour dough. When the added amount of lipase was 30 mg/kg, the extensibility of dough was best and the water absorption, development time and stabilization time of dough respectively reached the maximum of 64.2%, 7 min 41s and 19 min 24s. With the increase of the added amount of lipase, the elastic modulus and viscous modulus of dough were increased first then decreased. When the added amount of lipase was 30 mg/kg, the elastic modulus and viscous modulus of dough were the maximum. The lipase could significantly improve texture properties of dumpling skins. When the added amount of lipase was 30 mg/kg, the hardness, springiness and chewiness were the maximum, the adhesiveness was the minimum.

关 键 词：脂肪酶 饺子粉 粉质特性 拉伸特性 流变学特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]