小麦粉品质影响春卷皮加工性能的研究

Effect of wheat flour quality on the processing characteristics of spring roll wrappers

作为一种传统食品,春卷很受人们的喜爱。结合目前市售春卷普遍存在的冻藏期间干耗严重、表皮裂缝、炸制后脆性不均等问题,重点研究了小麦粉品质对春卷皮加工性能的影响。选择低筋粉、中筋粉作为主要原料,对比研究了2种小麦粉、加水量、制作工艺等对春卷皮厚度、水分含量、质构及炸制产品的感官品质的影响,确定了制作春卷皮的适宜配方及工艺。结果表明,以低筋粉为原料的适宜制饼皮的工艺参数是面水比例为1:1.1,混匀后饧浆2h;以中筋粉为原料的最适工艺参数是面水比例为1:1.15,混匀后饧浆2 h。感官评价的结果显示由中筋粉制得的春卷皮具有比低筋粉更好的品质。

Spring roll is a kind of traditional food which attracts many consumers. However, the current commercial spring roll products have many problems, such as weight loss during freezing storage, epidermal cracking of the wrappers, uneven brittleness after frying, which inhibited its development. Using low- and medium-gluten wheat flour as the main raw material, this paper mainly focused on the effects variety of wheat flour, addition of water, and processing techniques on processing characteristics, such as thickness, mechanical properties, water content and sensory quality of fried spring rolls, of wrappers. The results showed that the optimum processing for low-gluten flour is mixing flour with water by 110%, and relaxing for 2 h; and for medium-gluten flour, the corresponding parameters water ratio by 115%, and relaxing for 2 h, as well. By the results of sensory evaluation, medium-gluten flour is better for spring roll wrapper preparation.