海藻糖对水饺皮保水性及质构特性的改良

为解决实际生产中水饺皮易失水干裂,导致水饺皮捏合性差等问题,通过加入不同添加量海藻糖(0、1.0%、2.0%、3.0%、5.0%)对水饺皮品质进行优化。以面粉湿面筋含量、水饺皮失水率、煮制吸水率及质构特性为评价指标,确定海藻糖的最适添加量。结果表明:海藻糖添加量为2.0%时,面粉湿面筋含量最大,较空白组增加了15.49%。海藻糖的加入可以降低水饺皮的失水率,当添加量≥1.0%时,失水率较空白组显著降低,当添加量达到5.0%时,失水率最低为7.46%;海藻糖的添加可以增强水饺皮的煮制吸水率,当海藻糖的添加量为1.0%时,水饺皮的吸水率最大为54.41%,较空白组增加了13.85%。海藻糖的加入使水饺皮面团表现出良好的拉伸特性,当添加量为1.0%时,抗延伸阻力最大为83.73 g。海藻糖的添加可改善生水饺皮及熟水饺皮的TPA特性,与空白组相比,海藻糖的添加量≥3.0%时,生水饺皮的粘着性显著增加,使生水饺皮在包制过程中更易捏合,2.0%海藻糖使熟水饺皮硬度增加了14.60%,咀嚼性增加了11.66%。综合表明,适量海藻糖的添加能够改善水饺皮的品质,可考虑将其作为改良剂应用于水饺皮的生产中,且海藻糖的最适添加量为2.0%。

Improvement of Trehalose on Water Retention and Texture Properties of Dumpling Wrapper

In order to solve the problem of poor kneading of dumpling skin caused by water loss and cracking in actual production, different concentrations of trehalose (0, 1.0%, 2.0%, 3.0%, 5.0%) were added. Wet gluten content, water loss rate, water absorption and texture properties of dumpling wrapper were determined. The results showed that the wet gluten content of the flour was the largest when the trehalose content was 2.0%, compared with the blank group, it increased by 15.49%. The addition of trehalose could reduce the water loss rate of dumpling wrapper. When the amount of trehalose was more than 1.0%, the water loss rate was significantly decreased, compared with the blank group. When the amount was 5.0%, the water loss rate was 7.46%, which was the lowest. Meanwhile, it could improve the water holding capacity of dumpling wrapper. The water absorption rate was 54.41%, which was the largest and increased by 13.85%, compared with the blank group, when the amount of trehalose was 1.0%. With the addition of trehalose, the dough showed good tensile properties. The maximum resistance to extension was 83.73 g when the addition amount was 1.0%. Trehalose adding could improve the TPA characteristics of raw and cooked dumpling wrapper. Compared with the control group, when the content of trehalose was more than 3.0%, the adhesiveness of raw dumpling skin increased significantly, which made the raw dumpling skin easier to knead in the process of making. The hardness and chewing of dumpling wrapper were improved by 14.60% and 11.66%, respectively, with 2.0% of trehalose addition. As a result, the appropriate amount of trehalose could improve the quality of dumpling wrapper, and it could be considered as a modifier for the production of dumpling wrapper, and the optimal addition amount was 2.0%.