复配亲水胶体对速冻水饺品质的影响  

Effects of Compound Hydrocolloids on the Quality of Quick-frozen Dumplings

作　　者：王喜庆 尹超 苏适[1] 刘东琦 郭天时[1] 穆亚慧 WANG Xiqing;YIN Chao;SU Shi;LIU Dongqi;GUO Tianshi;MU Yahui(College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152000)

机构地区：[1]绥化学院食品与制药工程学院,绥化152000

出　　处：《吉林农业科技学院学报》2021年第3期1-6,10,共7页Journal of Jilin Agricultural Science and Technology University

基　　金：黑龙江省省属高等学校基本科研业务费基础研究项目(KYYWF10236180301)。

摘　　要：将黄原胶、卡拉胶、魔芋胶和瓜尔豆胶4种亲水胶体添加到速冻水饺皮中,研究其对速冻水饺品质的影响。利用响应面分析法对4种亲水胶体的添加量进行优化,在单因素试验的基础上,进行Box-Behnken试验设计,得到4种亲水胶体对速冻水饺感官得分影响的数学模型和最佳添加量。结果表明:4种亲水胶体对速冻水饺品质影响顺序为黄原胶>瓜尔豆胶>魔芋胶>卡拉胶。速冻水饺复合亲水胶体的最佳配方为黄原胶0.25%、卡拉胶0.21%、魔芋胶0.28%、瓜尔豆胶0.39%。在此条件下预期速冻水饺的感官总分为91.941,实际得分为91.923。本研究为速冻水饺品质改良提供参考依据。The effect of xanthan gum,carrageenan,konjac gum and guar gum on the quality of frozen dumplings were studied by adding four kinds of hydrophilic colloids into the skin of frozen dumplings.Response surface methodology was used to optimize the amount of four kinds of hydrocolloids.Based on the single factor experiment,Box-Behnken experiment design was carried out.The mathematical model and the optimal amount of four kinds of hydrocolloids on the sensory score of quick-frozen dumplings were obtained.The results showed that the influence order of four kinds of hydrocolloids on the quality of quick-frozen dumplings was xanthan gum>guar gum>konjac gum>carrageenan.The optimum formula of compound hydrocolloid for quick-frozen dumplings were xanthan gum 0.25%,carrageenan 0.21%,konjac gum 0.28%,guar gum 0.39%.Under these conditions,the expected total sensory score of quick-frozen dumplings was 90.941,and the actual score was 91.923.This study provides reference for improving the quality of quick-frozen dumplings.

关 键 词：速冻水饺 亲水胶体 品质 响应面分析法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]