摘要
以冷藏生鲜饺子皮的感官评分为指标,采用单因素试验法探究马铃薯淀粉添加量、木薯淀粉添加量和水添加量对生鲜饺子皮品质的影响,通过测量饺子皮的色度、弹性系数和蒸煮损失率等定量指标,采用正交试验的方法优化生鲜饺子皮的配方。当面粉添加量2500 g、马铃薯淀粉添加量200 g、木薯淀粉添加量600 g、水添加量1300 mL时,制作出的生鲜饺子皮品质最优。同时针对生鲜饺子皮在冷藏储存时容易粘连的问题,通过对比马铃薯淀粉、木薯淀粉和玉米淀粉对饺子皮黏附力的测试,得出玉米淀粉的防粘连效果最优。
Using the sensory evaluation value of chilled fresh dumpling wrapper as an indicator,a single factor test method was used to investigate the effects of potato starch addition,tapioca starch addition and water addition on the quality of fresh dumpling wrapper.By measuring quantitative indicators such as the color,elastic coefficient,and cooking loss rate of the dumpling wrapper,the orthogonal test method was used to optimize the formula of fresh dumpling wrapper.When the amount of flour used was 2500 g,and the addition amount of potato starch,tapioca starch and water was 200 g,600 g,and 1300 mL,respectively,the quality of the fresh dumpling wrapper produced was the best.At the same time,in order to solve the problem of stickiness of raw and fresh dumpling wrapper during cold storage,by comparing the adhesion tests of potato starch,tapioca starch,and corn starch to dumpling wrapper,it was found that corn starch had the best anti stickiness effect.
作者
杜龙
DU Long(Shanghai Tianzhi Green Food Co.,Ltd.,Shanghai 201399)
出处
《食品工业》
CAS
2023年第8期151-156,共6页
The Food Industry
关键词
饺子皮
淀粉
正交试验
感官评价
dumpling wrapper
starch
orthogonal test
sensory evaluation
