冻藏对饺子皮品质的影响研究

EFFECTS OF FROZEN STORAGE ON THE QUALITY OF DUMPLING DOUGH SHEETS

为了研究冻藏对饺子皮品质的影响,选出6种不同品种的小麦粉制作成饺子皮,考察了冻藏时间对面筋硬度、生饺子皮强韧性、熟饺子皮硬度和感官品质的影响.结果表明:面筋指数较高、面团稳定时间较长且溶胀体积较大的小麦粉制作的饺子皮冻藏至60 d时,饺子皮的质构品质和感官品质开始下降,长时间的冻藏对其最终品质影响较小;而面筋指数较低、稳定时间较短且溶胀体积较小的小麦粉制作的饺子皮冻藏至30 d时,饺子皮的质构品质和感官品质已开始下降,经更长时间的冻藏处理最终品质下降更严重,不适合制作饺子.

Quick-frozen dumpling has become the largest industry in the frozen food industry in China, but how to solve the deterioration of the dough in the low-temperature storage period is always a technical difficulties at home and abroad. The present study was to examine the effect of frozen storage time on the gluten hardness, toughness, firmness and sensory qualitiy of the dumpling dough sheets. Six different varieties of wheat flour were selected from 20 kinds of wheat in the experiments. The results showed that： the texture and sensory quality of the dumpling dough sheets made by the wheat flour with higher gluten index, longer dough stability time and larger swelling volume began to decline in 60 days, and the long time frozen storage had small effect on their final quality;while the texture and sensory quality of the dumpling dough sheets made by the wheat flour with lower gluten index, shorter stability time and smaller swelling volume were started to decline in 30 days and the longer frozen processing had more serious effect on their final quality, and it was not suitable for making dumpling dough sheets as raw material.