真空和面对生鲜饺子皮品质特性的影响  

The Influence of Vacuum Knead Dough on the Quality Characteristics of Fresh Dumpling Wrapper

作　　者：范立鹏 谭淑心 FAN Lipeng;TAN Shuxin(Tianjin Huace Testing and Certification Co.,Ltd.,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津华测检测认证有限公司,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《现代食品》2024年第15期128-131,共4页Modern Food

摘　　要：本文选取高筋面粉,分别采用真空及常压和面的方式制作生鲜饺子皮,研究和面方式对生鲜饺子皮色泽、蒸煮、质构特性及微观结构的影响。结果表明,相对于常压和面方式,真空和面能显著提高生鲜饺子皮的亮度,改善其质构特性,降低其蒸煮损失,同时可使面筋蛋白网络结构更加连续、紧凑。This article selects high gluten flour and uses vacuum and atmospheric pressure knead dough methods to make fresh dumpling wrapper.The effects of kneading methods on the color,cooking,texture characteristics,and microstructure of fresh dumpling wrapper are studied.The results show that compared to atmospheric pressure knead dough method,vacuum knead dough can significantly improve the brightness of fresh dumpling wrapper,improve its texture characteristics,reduce its cooking loss,and make the gluten protein network structure more continuous and compact.

关 键 词：生鲜饺子皮 真空和面 质构特性 微观结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]