麦麸添加量和粒度对饺子皮品质的影响
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摘要
为了研究麦麸添加量和粒度对饺子皮品质的影响。以饺子粉和不同添加量(1%、3%、5%)及粒度(0.096、0.12、0.18、0.38 mm)的麦麸为原料制成饺子皮,测试饺子皮的质构特性和蒸煮特性,并对饺子皮进行感官评价和微观结构进行观察。结果表明,硬度、胶粘性随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;吸水率随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;蒸煮损失率随着麦麸添加量的增加而显著减小(p<0.05),且随着麦麸粒度的减小而减小;麦麸可以改善饺子皮口感,增加饺子皮的麦麸香味,但饺子皮的颜色、光泽、光滑性等会有所下降;随着麦麸添加量的增加和粒度的减小,面筋网络结构更加紧密,空隙减小。研究表明,添加5%的粒度为0.12 mm左右的麦麸时,感官评价最好,饺子皮具有较好的综合品质。
To analyze the effects of amount level(1%,3%,5%)and particle size(0.096,0.12,0.18,0.38 mm)of wheat bran on the quality of dumpling wrappers. Dumpling wrappers were prepared using dumpling flour and wheat bran. The textural properties,cooking properties and sensory evaluation of dumpling wrappers were analyzed,the microstructure was observed. Results showed that the hardness and gumminess of dumpling wrappers were increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Water absorption was increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Cooking loss was decreased significantly with the increased of amount level(p<0.05)and decreased as particle size decreased. Sensory evaluation revealed that wheat bran improved the taste of the dumpling wrappers and increased its scent. However,wheat bran decreased the color,luster,and smoothness of the dumpling wrappers. The gluten network structure was more compacted and the gap was decreased with the increase of amount level and decrease of particle size.The results indicated that the quality of dumpling wrappers was better when approximately 5% wheat bran was added and particle size was approximately 0.12 mm.
To analyze the effects of amount level(1%,3%,5%)and particle size(0.096,0.12,0.18,0.38 mm)of wheat bran on the quality of dumpling wrappers. Dumpling wrappers were prepared using dumpling flour and wheat bran. The textural properties,cooking properties and sensory evaluation of dumpling wrappers were analyzed,the microstructure was observed. Results showed that the hardness and gumminess of dumpling wrappers were increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Water absorption was increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Cooking loss was decreased significantly with the increased of amount level(p<0.05)and decreased as particle size decreased. Sensory evaluation revealed that wheat bran improved the taste of the dumpling wrappers and increased its scent. However,wheat bran decreased the color,luster,and smoothness of the dumpling wrappers. The gluten network structure was more compacted and the gap was decreased with the increase of amount level and decrease of particle size.The results indicated that the quality of dumpling wrappers was better when approximately 5% wheat bran was added and particle size was approximately 0.12 mm.
引文
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[13]赵欣怡,童群义.几种杂粮粉对速冻水饺品质的影响[J].食品工业科技,2018,39(9):72-77.
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[15]郭梦园,王修法,李梦琴,等.不同蛋白对冷冻饺子皮品质的影响[J].粮食与饲料工业,2018,5:28-33.
[16]苏玲,赵琼,段瑞谦,等.脂肪酶对饺子粉品质的影响研究[J].食品工业,2016,37(10):88-91.
[17]翟爱华,张钟宇.面团改良剂对玉米饺子粉流变学特性影响研究[J].中国食品学报,2011,11(8):65-71.
[18]张华,赵琼,段瑞谦,等.膳食纤维对速冻水饺皮品质的影响[J].中国食品添加剂,2015(3):113-118.
[19]王岸娜,李秀玲,吴立根.玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响[J].河南工业大学学报:自然科学版,2012,33(4):5-10.
[20]Ming Z,Li H X,Sang S L,et al.Sorption of polycyclic aromatic hydrocarbons by dietary fiber extracted from wheat bran[J].Chemical Speciation & Bioavailability,2016,28(4):13-17.
[21]周玉瑾,李梦琴,李超然,等.麦麸水溶性膳食纤维和水不溶性膳食纤维对面条性状指标的影响及其扫描电镜的观察[J].食品与发酵工业,2015,41(6):128-133.
[22]申瑞玲,程珊珊,张勇.微粉碎对小麦麸皮营养组分和特性的影响[J].河南农业科学,2008(6):128-131.
[23]王跃,李梦琴.超微粉碎对小麦麸皮物理性质的影响[J].现代食品科技,2011,27(3):271-274.
[24]姜小岑,李小军,冯素伟,等.蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响[J].食品科学,2014,35(1):44-49.
[2]丁莎莎,黄立新,张彩虹,等.膳食纤维的制备、性能测定及改性的研究进展[J].食品工业科技,2016,37(8):381-386.
[3]Spotti M J,Campanella O H.Functional modifications by physical treatments of dietary fibers used in food formulations[J].Food Physics and Material Science,2017,15:70-78.
[4]程敏,刘保国,王攀,等.小麦麸皮超微粉碎技术研究进展[J].河南工业大学学报:自然科学版,2017,38(6):123-130.
[5]王小平,雷激,刘江,等.麸皮对挂面品质及抗氧化性的影响[J].食品科技,2016,41(2):185-191.
[6]Chen Jian-sheng,Guo Qi-fang,CUI Jin-long,et al.Effects of particle size and addition level of wheat bran on texture properties of dry white Chinese noodle[J].Food Science,2013,34(7):92-98.
[7]Messia M C,Reale A,Maiuro L,et al.Effect of pre-fermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.
[8]Sudha M L,Vetrimani R,Leelavathi K.Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality[J].Food Chemistry,2007,100:1365-1370.
[9]田兰兰,高贵珍,赵亮,等.不同麸粉粒度及添加量对馒头品质和营养组分的影响[J].食品工业科技,2015,36(17):96-99.
[10]Li Wen-jun,Brennan M,Serventi L,et al.Effect of wheat bran on dough rheology and final quality of Chinese steamed bread[J].Cereal Chemistry,2017,94(3):581-587.
[11]叶一力,张艳,何中虎.小麦面粉特性与饺子品质关系研究[J].麦类作物学报,2010,30(2):280-285.
[12]Li Xue-qin,Lv Ying-guo,Chen Ying,et al.A study on the relationship between rheological properties of wheat flour,gluten structure,and dumpling wrapper quality[J].International Journal of Food Properties,2016,19:1566-1582.
[13]赵欣怡,童群义.几种杂粮粉对速冻水饺品质的影响[J].食品工业科技,2018,39(9):72-77.
[14]Mi Jia,Liang Yan,Lu Yan-min,et al.Influence of acetylated potato starch on the properties of dumpling wrapper[J].Industrial Crops and Products,2014,56:113-117.
[15]郭梦园,王修法,李梦琴,等.不同蛋白对冷冻饺子皮品质的影响[J].粮食与饲料工业,2018,5:28-33.
[16]苏玲,赵琼,段瑞谦,等.脂肪酶对饺子粉品质的影响研究[J].食品工业,2016,37(10):88-91.
[17]翟爱华,张钟宇.面团改良剂对玉米饺子粉流变学特性影响研究[J].中国食品学报,2011,11(8):65-71.
[18]张华,赵琼,段瑞谦,等.膳食纤维对速冻水饺皮品质的影响[J].中国食品添加剂,2015(3):113-118.
[19]王岸娜,李秀玲,吴立根.玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响[J].河南工业大学学报:自然科学版,2012,33(4):5-10.
[20]Ming Z,Li H X,Sang S L,et al.Sorption of polycyclic aromatic hydrocarbons by dietary fiber extracted from wheat bran[J].Chemical Speciation & Bioavailability,2016,28(4):13-17.
[21]周玉瑾,李梦琴,李超然,等.麦麸水溶性膳食纤维和水不溶性膳食纤维对面条性状指标的影响及其扫描电镜的观察[J].食品与发酵工业,2015,41(6):128-133.
[22]申瑞玲,程珊珊,张勇.微粉碎对小麦麸皮营养组分和特性的影响[J].河南农业科学,2008(6):128-131.
[23]王跃,李梦琴.超微粉碎对小麦麸皮物理性质的影响[J].现代食品科技,2011,27(3):271-274.
[24]姜小岑,李小军,冯素伟,等.蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响[J].食品科学,2014,35(1):44-49.
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