漆酶在饺子皮面团制作中的应用  

Application of Laccase in Making Dumpling Dough

作　　者：闵照永 路源[2] 汪雅馨 于吉斌 王雯斐 师玉忠[5] MIN Zhao-yong;LU Yuan;WANG Ya-xin;YU Ji-bin;WANG Wen-fei;SHI Yu-zhong(Hebi Polytechnic,Hebi 458030,China;Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,China;Luohe Vocational College of Food,Luohe 462000,China;Xinxiang Fuyuan Food Co.,Ltd.,Xinxiang 453000,China;Henan Provincial Engineering Laboratory of Advanced Utilization of Grain Resource,School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030 [2]河南科技学院新科学院,河南新乡453003 [3]漯河食品职业学院,河南漯河462000 [4]新乡富元食品有限公司,河南新乡453000 [5]河南科技学院食品学院,粮食资源深度利用河南省工程实验室,河南新乡453003

出　　处：《食品工业科技》2020年第8期62-66,73,共6页Science and Technology of Food Industry

基　　金：特色菜点工业化生产关键技术研究(182107000018);河南省产学研合作项目(142107000091)。

摘　　要：为了探究漆酶对饺子皮品质的影响,分别向面粉中添加0、0.05%、0.1%、0.15%的漆酶(均以面粉质量计)观测漆酶对饺子皮品质的改善状况,并利用质构仪和色差计对饺子皮面团以及饺子皮相关特性进行测定。结果表明:随着漆酶添加量的增加,饺子皮的总色度值L、黄度值a、综合感官评分呈现增加趋势,且添加漆酶量为0.15%时饺子皮感官评分较高。品质雷达图结果表明漆酶的添加量对饺子皮筋性、可塑性、汤特征等指标有显著的改善作用。饺子皮面团质构测定结果表明饺子皮面团的硬度、弹性、咀嚼性与漆酶的添加量成正相关,相关系数分别为0.986、0.996、0.826,对饺子皮面团的回复性影响不显著;相应地,随着漆酶量的增加,面粉中游离巯基含量呈显著减小趋势,面粉持水率呈现先增后减的趋势,且在添加量为0.1%时,面粉的持水率最高,饺子皮的烹煮损失呈递减趋势,且在漆酶添加量为0.15%烹煮损失最低,此情况下制成的饺子皮的口感和品质较好。In order to explore the effect of laccase on the quality of dumpling wrapper,0,0.05%,0.1%and 0.15%laccase were added to the flour to observe the improvement of the quality of dumpling wrapper by laccase,and the properties of dumpling wrapper dough and dumpling wrapper were measured by texture analyzer and color difference meter.The results showed that the total color value L,yellowness value a and comprehensive sensory score of dumpling wrapper increased with the increase of laccase content,and the dumpling wrapper score was higher when laccase content was 0.15%.The results of quality radar showed that the amount of laccase could significantly improve the gluten properties,plasticity and soup characteristics of dumplings.The results showed that the hardness,elasticity and chewiness of dumpling dough were positively correlated with the amount of laccase,the correlation coefficients were 0.986,0.996 and 0.826 respectively,but had no significant effect on the recovery of dumpling dough.Correspondingly,with the increase of laccase,the content of free sulfhydryl group in flour decreased significantly,and the water holding capacity of flour increased first and then decreased.The water holding capacity of flour was the highest when the addition amount was 0.1%.The cooking loss rate of dumpling wrapper was decreasing,and the lowest was when the laccase content was 0.15%.In this case,the taste and transparency of dumpling wrapper were better.

关 键 词：漆酶 质构 色差 持水力 饺子皮 面团 

分 类 号：TS201.1[轻工技术与工程—食品科学]