摘要
研究了水量、盐量、水温对饺子皮品质的影响,通过单因素试验和正交试验确定了生产饺子皮的工艺参数,即即加水量42%、加盐量1%,水温30℃。通过对影响饺子皮品质因素的研究,不仅改善了饺子皮的制作工艺,而且饺子皮的透明度、外观、口感等综合品质也得到了提高。
The effects on qualities of the dumpling wrapper such as the amount of water,salt,and the temperature of water were mainly studied.Based on single factor and orthogonal experiments the technical parameters of the dumpling wrapper which for the amount of water is 42%,salt is 1%,the temperature of water is 30℃.By studying on effects of dumpling wrapper quality,the technics and quality of the dumpling wrapper were improved.
出处
《河南科技学院学报》
2008年第4期52-54,共3页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南科技学院博士基金资助项目(06014)
河南科技学院青年骨干教师资助项目
关键词
饺子皮
品质
透明度
Dumpling wrapper
quality
transparency
