摘要
为减少饺子皮在储存过程中因干耗造成的品质损失,对饺子皮镀冰,然后用面皮破裂实验、破裂率统计实验、质构测定实验和感官评价实验来评价镀冰对饺子皮品质的影响。结果表明:镀冰能减少饺子皮的弹性、延展性、TPA和感官指标的损失,降低了破裂率。镀冰是一种能够有效地减少饺子皮在储存过程中品质受损的方法。
In order to reduce the quality loss of dumpling sheet induced by freezer burn in the storage period, ice was coated on the dumpling sheet. Then the burst test, burst rate count, texture test and sensory evaluation were used to evaluate the effect of the ice coating on the dumpling sheet quality. The results showed that the ice coating could reduce losses of springiness, extensibility, TPA parameters and sensory parameters, as well as the rate of burst. The ice coating technology could effectively reduce the quality loss of dumpling sheet in the storage period.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第10期16-18,共3页
Cereal & Feed Industry
关键词
饺子皮
镀冰
干耗
破裂
dumping sheet
ice coating
freezer burn
burst
