[关键词]
[摘要]
添加改性玉米醇溶蛋白到小麦粉中制作速冻水饺,与玉米醇溶蛋白和空白组的速冻水饺的质量作对比,研究添加改性玉米醇溶蛋白后速冻水饺的外观、煮后外观、口感、耐煮性、冻融性、冻裂率及烹煮损失率,并做出综合评价。结果表明:与空白组相比,2种添加剂对水饺质量的影响都较显著,其中改性玉米醇溶蛋白的作用效果比玉米醇溶蛋白好;添加1.5%的改性玉米醇溶蛋白,可以显著降低水饺的冻裂率,对烹煮损失率影响不明显,提高水饺的感官品质和冻融性,明显改善速冻水饺的质量。
[Key word]
[Abstract]
Adding modified zein into wheat flour to make deep frozen dumpling, and compare with zein group and the control group,the appearance, taste, boiling resistance, freezing and thawing resistance, cracking rate and cooking loss rate of deep frozen dumplings added modified zein were studied, and was given a comprehensive evaluation. The results showed that: compared to the control group, the effect of the two kinds of additives to dumplings were significant, the modified zein effects was better;adding 1.5% modified zein could significantly reduce the boiled dumplings' cracking rate,but no obvious effect on cooking loss rate, improve the sensory quality and freezing and thawing resistance, which could improve the quality of deep frozen dumplings.
[中图分类号]
[基金项目]