糯玉米淀粉对水饺皮品质的影响  

Effect of Waxy Corn Starch on the Quality of Dumpling Wrappers

作　　者：王媛 娄海伟 赵仁勇[1] WANG Yuan;LOU Haiwei;ZHAO Renyong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科学》2023年第2期71-78,共8页Food Science

基　　金：河南省现代农业产业技术体系建设专项(S2015-02-06);河南工业大学高层次人才科研基金项目(2020BS001);河南省重点研发与推广专项(科技攻关)项目(212102110194);河南工业大学自科创新基金支持计划项目(2021ZKCJ12)。

摘　　要：为探究糯玉米淀粉对水饺皮品质的影响,研究不同糯玉米淀粉的添加量对生水饺皮色泽、强韧性、可冻结水的含量、微观结构及对冷冻前后水饺皮蒸煮品质的影响。结果表明:在生水饺皮的品质方面,添加糯玉米淀粉可显著提高生水饺皮亮度、强韧性、淀粉的结合程度并降低可冻结水的含量;在冷冻水饺皮的蒸煮品质方面,添加糯玉米淀粉可显著缩短水饺皮的蒸煮时间、降低蒸煮损失、提高剪切硬度并改善感官品质等,其中冷冻后的水饺皮面汤的透明度、蒸煮损失以及水饺皮的剪切硬度和咀嚼性优于未冷冻的水饺皮。因此,添加4%~6%的糯玉米淀粉可有效改善冷冻水饺皮的品质,为糯玉米淀粉在食品行业中的应用提供理论基础。In order to explore the effect of waxy corn starch on the quality of dumpling wrappers,the effects of adding different amounts of waxy corn starch on the color,toughness,freezable water content and microstructure of dumpling wrappers and the cooking quality of unfrozen and frozen dumpling wrappers were investigated.The results showed that waxy corn starch addition could significantly improve the brightness(L^(*))value,toughness and starch binding capacity,and reduce the content of freezable water in dumpling wrappers.Moreover,waxy corn starch addition significantly shortened the cooking time,reduced the cooking loss,increased the shear hardness,and improved the sensory quality of frozen dumpling wrappers.The transparency,cooking loss,shear hardness and chewiness of frozen dumpling wrappers were better than those of unfrozen dumpling wrappers.In summary,the quality of frozen dumpling wrappers can be improved by adding 4%–6%waxy corn starch,which provides a theoretical basis for the development of waxy corn starch in the food industry.

关 键 词：糯玉米淀粉 水饺皮 冷冻处理 

分 类 号：TS202.1[轻工技术与工程—食品科学]