葛根玉米复合饺子皮的品质改良  

Quality Improvement of Pueraria and Corn Compound Dumpling Wrapper

作　　者：邓敏 DENG Min(School of Hospitality Management and Culinary Arts,Shanghai Institute of Tourism,Shanghai 201418,China;College of Tourism,Shanghai Normal University,Shanghai 200234,China)

机构地区：[1]上海旅游高等专科学校酒店与烹饪学院,上海201418 [2]上海师范大学旅游学院,上海200234

出　　处：《食品研究与开发》2025年第4期118-125,共8页Food Research and Development

基　　金：上海市教育委员会/上海市教育发展基金会“晨光计划”项目(16CGB12);上海旅游高等专科学校科研项目(KY2021-D1L15)。

摘　　要：以小麦粉、葛根粉和玉米粉为原料,添加谷朊粉、黄原胶、食盐3种改良剂制作葛根玉米复合饺子皮。以蒸煮损失率、吸水率、透光率、硬度、咀嚼性、剪切硬度为评价指标,通过单因素试验考察谷朊粉、黄原胶、食盐不同添加量对葛根玉米复合饺子皮品质的影响,筛选出改良剂的最佳添加范围,并采用响应面结合主成分分析法优化3种改良剂的配比。结果表明:3种改良剂对葛根玉米复合饺子皮品质的影响程度依次为谷朊粉>食盐>黄原胶,最佳添加量为谷朊粉5.0%、食盐1.4%、黄原胶0.3%(以混合粉质量为基准),此条件下制作的葛根玉米复合饺子皮规范化综合评分为0.965±0.005,与模型预测值基本一致。Using wheat flour,Pueraria powder,and corn powder as raw materials,and adding gluten powder,xanthan gum,and salt as the three modifiers,Pueraria and corn compound dumpling wrappers were made.Single-factor experiments were conducted to investigate the effects of different amounts of gluten powder,xan-than gum,and salt on the quality of the Pueraria and corn compound dumpling wrappers,with cooking loss rate,water absorption rate,transmittance rate,hardness,chewiness,and shear hardness as evaluation indica-tors.The optimal range of modifiers was selected,and the ratio of the three modifiers was optimized using re-sponse surface methodology combined with principal component analysis.The results showed that the impact of the three modifiers on the quality of the Pueraria and corn compound dumpling wrappers followed this order:gluten powder>salt>xanthan gum.The optimal addition amount was 5.0%gluten powder,1.4%salt,and 0.3%xanthan gum(based on the mass of the mixed powder).Under these conditions,the standardized comprehen-sive score of the Pueraria and corn compound dumpling wrappers was 0.965±0.005,which was consistent with the predicted value of the model.

关 键 词：葛根玉米复合饺子皮 谷朊粉 黄原胶 食盐 主成分分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]