不同品种小麦粉品质特性对速冻饺子皮品质的影响  

Effects of different wheat flour properties on the quality of quick-frozen dumpling skin

作　　者：艾志录[1,2,3] 王笑 潘治利 宋会玲[4] 杨起恒 雷萌萌 范雯 黄忠民 AI Zhilu;WANG Xiao;PAN Zhili;SONG Huiling;YANG Qiheng;LEI Mengmemg;FAN Wen;HUANG Zhongmin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture,Zhengzhou 450002,China;Henan Engineering Research Center for Cold-chain Food,Zhengzhou 450002,China;Zhengzhou Syner Food co.,Ltd,Zhengzhou 450002,China;Henan kingyuen Food Science and Technology Co.,Ltd,Zhengzhou 450000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]农业部大宗粮食加工重点实验室,河南郑州450002 [3]河南省冷链食品工程技术研究中心,河南郑州450002 [4]郑州思念食品有限公司,河南郑州450002 [5]河南鼎元食品科技有限公司,河南郑州450000

出　　处：《食品与发酵工业》2019年第10期66-71,共6页Food and Fermentation Industries

基　　金：河南省重大科技专项(151100110100);郑州市科技重大专项(141PZDZX039);国家重点研发计划项目(2018YFD0 400600)

摘　　要：为研究不同品种小麦粉的品质特性对速冻饺子皮品质的影响,选取22种小麦,测定小麦粉的品质指标和速冻饺子皮的质构指标,并由专业人员对速冻饺子皮进行感官评价,采用相关性分析、主成分分析和聚类分析等分析方法进行分析。结果表明,速冻饺子皮的弹性与粉质质量指数呈显著正相关( P <0.05),黏聚性与淀粉含量、灰分含量、湿面筋含量、面团形成时间呈显著负相关( P <0.05),回复力与粉质质量指数显著负相关( P <0.05);与拉伸阻力、拉伸比例、最大拉伸比例呈显著正相关( P <0.05)。影响饺子皮品质的主要影响因素为粉质质量指数、淀粉含量、蛋白质含量、湿面筋含量、拉伸特性和糊化特性。适合做饺子皮的小麦品种有济麦4号,豫麦49-198,郑麦9023。In order to study the relationship between quality characteristics of different wheat flour and quick-frozen dumpling skin quality, 22 kinds of wheat were selected. The quality of wheat flour and texture and sensory evaluation of quick-frozen dumpling skin were measured. The results showed that the elasticity of the dumpling skin was significantly positively correlated with flour quality index ( P <0.05). The cohesion of the skin was significantly negatively correlated with starch content, ash content, wet gluten content, and dough formation time of the flour ( P <0.05). The restoring force was significantly negatively correlated with the flour quality index ( P <0.05) and significantly positively correlated with tensile resistance, tensile ratio, and maximum tensile ratio ( P <0.05). The main factors that affected the quality of dumpling skin were flour quality index, starch content, protein content, wet gluten content, tensile property, and gelatinization characteristics. The wheat varieties that are suitable for making dumpling skin are Jimai No. 4, Yumai 49-198, and Zhengmai 9023.

关 键 词：小麦品种 品质 粉质特性 质构 速冻饺子皮 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]