不同冷冻温度对饺子皮品质的影响研究  

Effect of different freezing temperatures on the quality of dumpling wrappers

作　　者：曹蒙 周舟 王雪菲 张麟 周枫 CAO Meng;ZHOU Zhou;WANG Xue-fei;ZHANG Lin;ZHOU Feng(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;School of food,Henan University of Science and Technology,Xinxiang 453003,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]河南科技学院食品学院,河南新乡453003

出　　处：《粮食与饲料工业》2023年第4期19-23,共5页Cereal & Feed Industry

基　　金：河南省科技攻关项目(182102110324)。

摘　　要：实验以冷冻面制品饺子为研究对象,将饺子皮在-6、-12、-18、-24、-30℃的不同冷冻环境温度下进行保藏,通过测定饺子皮的吸水率、膨胀度、色泽、冻裂率、质构特性等指标,探究饺子皮在不同冷冻环境下的品质变化。试验结果表明:随着饺子皮冻藏温度的降低,饺子皮吸水率越高,冻藏温度为-24℃时,吸水率为61.33%;饺子皮的膨胀度并没有显示出相同的趋势,冻藏温度为-18℃时呈现出较高的膨胀度,为31.43%;-6℃下冻藏的饺子皮在色泽上最佳,白度值最高,为28.57;在5个冻藏温度中,-12℃为冻裂率最低的冻藏温度;-12℃下冻藏的饺子皮的胶黏性和咀嚼性与新鲜未经冻藏的饺子皮的胶黏性和咀嚼性没有显著差异。研究发现,较高的冻藏温度会导致较高的冻裂率,而在-12~-18℃条件下冻藏的饺子皮的质构特性和新鲜饺子皮最接近。In this study,the frozen flour dumplings were taken as the research object.The dumpling wrappers were stored at different freezing environment temperatures of-6,-12,-18,-24 and-30℃.The quality changes of the dumplings under different freezing environment were explored by measuring the water absorption,expansion,color,frost cracking rate and texture of the dumplings.The results showed that the lower the freezing storage temperature of dumplings,the higher the water absorption rate of dumplings.When the freezing storage temperature was-24℃,the water absorption rate was 61.33%;The swelling degree of dumplings did not show the same trend.When the frozen storage temperature was-18℃,the swelling degree was 31.43%.The frozen dumpling skin stored at-6℃had the best color and whiteness of 28.57.-12℃was the lowest freezing storage temperature among the five freezing storage temperatures.There was no significant difference in the stickiness and chewiness of frozen dumpling skin at-12℃and those of fresh frozen dumpling skin.It was found that higher frozen storage temperature would lead to higher frost cracking rate,and the texture characteristics of frozen dumpling skin from-12℃to-18℃were the closest to those of fresh dumpling skin.

关 键 词：冷冻饺子皮 不同温度 冻裂率 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]