摘要
以韭菜和混合鲜猪肉为馅料,研究了面团的含水量、醒发时间、皮馅比及放置时间对速冻水饺冻裂率和食用品质的影响。研究结果表明:以上四因素对速冻水饺的冻裂率都有不同程度的影响,含水量在45%、醒发时间为10min、皮馅比为1∶1.3、成型后立即入冻时速冻水饺的冻裂率相对较低,综合品质相对较好。
The effect of the water content in dough, setting time, the proportion of slice/stuffing and the storage time on the frozen-cracking rate, edible quality of the deep-frozen dumpling were studied, leek and pork as the main raw material of stuff. The results showed that the four factors also had different degree influence on it. The ingredient formula was water comtend 45 %,setting time 10 min,the proportion of slice/gtuffing 1：1.3 and immediately frozen it.The frozen-cracking rate of the deep-frozen dumpling was lower and the quality of it was better in this optimum condition.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期108-112,共5页
Food Research and Development
关键词
速冻水饺
冻裂率
食用品质
工艺
deep-frozen dumpling
frozen-cracking rate
edible quality
technics
