| 不同加工方法对速冻水饺皮品质的影响 |
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| 引用本文： | 张华,毕素梅,纵伟,李德乐,贾姗姗.不同加工方法对速冻水饺皮品质的影响[J].食品工业科技,2011(10):375-377. |
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| 作者姓名： | 张华 毕素梅 纵伟 李德乐 贾姗姗 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 基金项目： | 郑州市重大科技攻关计划(2009年); 郑州轻工业学院博士基金 |
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| 摘 要： | 采用水煮、微波熟化、微波复热三种加工方法，通过物性仪测定不同熟化方式对速冻水饺皮品质的影响。结果显示：和水煮速冻水饺皮的物性指标相比，微波复热导致水饺皮的煮后强韧性降低，硬度增大，回复性降低；微波熟化水饺皮的煮后强韧性和弹性没有明显的变化，但能提高水饺皮的咀嚼度68％，回复性24％；因此微波熟化是一种可以代替水煮加工的方法。
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| 关 键 词： | 速冻水饺皮 加工方法 质构特性 |
Effect of different treatments on the quality of frozen dumpling skin |
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| ZHANG Hua,BI Su-mei,ZONG Wei,LI De-le,JIA Shan-shan.Effect of different treatments on the quality of frozen dumpling skin[J].Science and Technology of Food Industry,2011(10):375-377. |
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| Authors: | ZHANG Hua BI Su-mei ZONG Wei LI De-le JIA Shan-shan |
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| Affiliation: | ZHANG Hua,BI Su-mei,ZONG Wei,LI De-le,JIA Shan-shan(Zhengzhou University of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | With texture analyzer,the influence of different treatments including boil,microwave maturation and microwave reheating on the characteristics of frozen dumpling skin were analyzed. Compared with the property index of boiled frozen dumpling skin,microwave reheating reduced the toughness and the resilience but increased the hardness of cooked skin. After microwave maturation there was no significant change in toughness and springiness,but chewiness increased by 68% and resilience 24%. Therefore,microwave mat... |
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| Keywords: | frozen dumpling skin processing method texture |
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