马铃薯全粉饺子皮品质改良研究

A study on quality improvement of potato dumpling wrapper

为了提高马铃薯的利用率,增加马铃薯主食产品种类,以马铃薯全粉为饺子皮主要原料,蛋清粉和谷朊粉作为改良剂,制备猪肉白菜馅饺子。固定馅料不变,以饺子蒸煮损失和感官评分为评价指标进行单因素试验,进而利用响应面分析法以感官评分为响应值优化马铃薯饺皮配方。结果表明:当饺皮配方组成为马铃薯全粉56.62%、小麦粉29.35%、蛋清粉7.23%、谷朊粉6.80%(均为质量比)时,马铃薯饺子的感官得分最高。

Aiming at improving the utilization of potatoes and increasing the variety of potato staple food products,whole potato flour was used as the main raw material of dumpling wrapper,and egg white powder and gluten flour were used as improvers to prepare pork and cabbage stuffed dumplings.The single-factor tests were performed with the dumpling loss and sensory score as evaluation indices,and then the response surface methodology was used to optimize the formula for the potato dumpling wrapper with the sensory score as a response value.The highest sensory score was obtained when the wrapper was composed of 56.62%of potato flour,29.35%of wheat flour,7.23%of egg white powder,and 6.80%of gluten flour(based on mass ratio).