两种羟丙基淀粉对速冻饺子品质影响

Effect of two hydroxypropylated starches on properties of frozen dumplings

研究两种不同原料(马铃薯和木薯)羟丙基淀粉对面粉溶剂保持能力及速冻饺子皮烹煮损失率、色泽、水分含量和微观结构影响。结果表明,随羟丙基淀粉添加量增加,配粉对乳酸保持能力(乳酸SRC值)逐渐降低,面筋强度弱化;随马铃薯羟丙基淀粉添加量增加,配粉对水保持能力(水SRC值)升高;而木薯羟丙基淀粉对面粉水SRC值无显著影响。添加两种羟丙基淀粉可显著降低饺子皮烹煮损失率,其中马铃薯羟丙基淀粉作用优于木薯羟丙基淀粉;添加两种羟丙基淀粉可显著提高饺子皮亮度,降低黄度;添加马铃薯羟丙基淀粉可显著降低饺子皮在储藏中水分损失,增强面筋网络结构,而木薯羟丙基淀粉对饺子皮水分含量和微观结构影响不明显。

The effect of two hydroxypropylated （ potato, tapioca ） starches on solvent retention capacity of flour and properties of frozen dumplings was studied in this experiment. The results showed that the lactic acid retention capacity of flour decreased with the increase of two hydroxypropylated starch content, weaken the gluten network. The water retention capacity of flour inscreased with the increase of hydroxypropylated potato starch content, hydroxypropylated tapioca starch have no effect on water retention capacity. The cooking loss of dumplings wrapper supplemented with two hydroxypropylated starches was descreased significantly than the Control, and hydroxypropylated potato starch has much beter than hydroxypropylated tapioca starch. Addition of two hydroxypropylated starches increased lightness and discreased yellowness of dumplings wrapper. Addition of two hydroxypropylated potato starch discreased water loss of dumplings wrapper, strengthened the gluten network, however, hydroxypropylated tapioc starch has little effect on those properties.