几种杂粮粉对速冻水饺品质的影响  

Effect of different kinds of coarse cereal flour on quality of quick-frozen dumplings

作　　者：赵欣怡 童群义[1] ZHAO Xin-yi;TONG Qun-yi(School of Food Science and Technology ,Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2018年第9期72-77,共6页Science and Technology of Food Industry

摘　　要：选用燕麦、荞麦、糜子、青稞四种杂粮粉添加到饺子皮中,研究了速冻杂粮水饺的速冻失水率、蒸煮损失率、冻裂率、质构特性以及感官评分。结果表明:随着杂粮添加量的增加,饺子皮的速冻失水率均逐渐降低,且燕麦降低速度最快;20%的燕麦粉时蒸煮损失率在3.53%,与不添加杂粮情况下的蒸煮损失率3.35%接近;燕麦、糜子、荞麦、青稞四种杂粮粉在添加量为20%时,冻裂率分别为2.88%、3.42%、4.77%、4.92%,均低于不添加杂粮时的4.98%;随着杂粮粉添加量的增加,燕麦面团黏性呈增大趋势,而荞麦、糜子、青稞面团黏性均降低;在感官评分方面,燕麦速冻水饺评分最高,尤其在耐煮性和口感评分上优势明显。This article studied the application of four kinds of coarse cereals which were oat, buckwheat, broom corn millet and highland barley in quick-frozen dumpling.The properties of quick-frozen dumplings in terms of rate of water loss, cooking loss, cracking rate,texture characteristics and sensory evaluation were evaluated.The results showed that with increasing amount of coarse cereals,the water loss rates of quick-frozen dumplings were gradually reduced, and oat＇ stend to decrease fastest.The cooking loss rate of dumplings containing 20% oat flour was 3.53% ,which was close to 3.35% for the control sample.When the contents of oat, buckwheat, broom corn millet and highland harley were 20%, the cracking rates respectively were 2.88%, 3.42% ,4.77% ,4.92% ,which all were lower than 4.98% for the control sample.The viscosity of oat dough increased with the increase of coarse cereal flour ratio. On the contrary, other coarse cereals＇ s viscosity decreased. The sensory score of oat dumplings was the highest because of its good cooking characteristics and good taste.

关 键 词：杂粮 速冻水饺 燕麦 荞麦 糜子 青稞 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]