不同品种小麦粉品质特性对速冻饺子皮品质的影响
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摘要
为研究不同品种小麦粉的品质特性对速冻饺子皮品质的影响,选取22种小麦,测定小麦粉的品质指标和速冻饺子皮的质构指标,并由专业人员对速冻饺子皮进行感官评价,采用相关性分析、主成分分析和聚类分析等分析方法进行分析。结果表明,速冻饺子皮的弹性与粉质质量指数呈显著正相关(P <0. 05),黏聚性与淀粉含量、灰分含量、湿面筋含量、面团形成时间呈显著负相关(P <0. 05),回复力与粉质质量指数显著负相关(P <0. 05);与拉伸阻力、拉伸比例、最大拉伸比例呈显著正相关(P <0. 05)。影响饺子皮品质的主要影响因素为粉质质量指数、淀粉含量、蛋白质含量、湿面筋含量、拉伸特性和糊化特性。适合做饺子皮的小麦品种有济麦4号,豫麦49-198,郑麦9023。
In order to study the relationship between quality characteristics of different wheat flour and quick-frozen dumpling skin quality,22 kinds of wheat were selected. The quality of wheat flour and texture and sensory evaluation of quick-frozen dumpling skin were measured. The results showed that the elasticity of the dumpling skin was significantly positively correlated with flour quality index( P < 0. 05). The cohesion of the skin was significantly negatively correlated with starch content,ash content,wet gluten content,and dough formation time of the flour( P < 0. 05). The restoring force was significantly negatively correlated with the flour quality index( P < 0. 05) and significantly positively correlated with tensile resistance,tensile ratio,and maximum tensile ratio( P < 0. 05). The main factors that affected the quality of dumpling skin were flour quality index,starch content,protein content,wet gluten content,tensile property,and gelatinization characteristics. The wheat varieties that are suitable for making dumpling skin are Jimai No. 4,Yumai 49-198,and Zhengmai 9023.
In order to study the relationship between quality characteristics of different wheat flour and quick-frozen dumpling skin quality,22 kinds of wheat were selected. The quality of wheat flour and texture and sensory evaluation of quick-frozen dumpling skin were measured. The results showed that the elasticity of the dumpling skin was significantly positively correlated with flour quality index( P < 0. 05). The cohesion of the skin was significantly negatively correlated with starch content,ash content,wet gluten content,and dough formation time of the flour( P < 0. 05). The restoring force was significantly negatively correlated with the flour quality index( P < 0. 05) and significantly positively correlated with tensile resistance,tensile ratio,and maximum tensile ratio( P < 0. 05). The main factors that affected the quality of dumpling skin were flour quality index,starch content,protein content,wet gluten content,tensile property,and gelatinization characteristics. The wheat varieties that are suitable for making dumpling skin are Jimai No. 4,Yumai 49-198,and Zhengmai 9023.
引文
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[2]隋继学,艾志录.河南省速冻食品业现状及发展趋势[J].冷藏技术,2009(2):10-13.
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[11]任欣,李小婷,沈群,等.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-271.
[12]李慧静,田益玲,李宁,等.转谷氨酞胺酶对小麦而粉加工品质的影响研究[J].农业工程学报,2008,24(2):232-236.
[13]李昌文,刘延奇,王章存,等.添加剂对速冻水饺品质的影响[J].冷饮与速冻食品工业,2006(6):30-32.
[14]刘高梅,王长青,刘佳璐,等.几种添加剂对速冻饺子皮耐煮性及感官品质的影响[J].农产品加工,2011(4):60-62.
[15]王云峰,史忠林,丁培风,等.复合天然添加剂对速冻水饺抗冻裂效果的影响[J].食品科技,2012,37(7):159-161.
[16]芦静,张新忠,吴新元,等.小麦品质性状与面制食品加工特性的相关性研究[J].新疆农业科学,2002,39(5):290-292.
[17]黄忠民,齐国强,艾志录,等.液氮冷媒介质对速冻饺子冻裂率的影响[J].农业工程学报,2015,31(14):278-282.
[18] GB/T 17320—2013,小麦品种品质分类[S].中华人民共和国商业部,2013.
[2]隋继学,艾志录.河南省速冻食品业现状及发展趋势[J].冷藏技术,2009(2):10-13.
[3] NODA T,TOHNOOKA T,TAYA S. Relationship between physical chemical of starch and white salted noodle quality in Japanese wheat flour[J]. Creal Chemistry,2001,78(4):395-399.
[4]潘治利,罗元奇,艾志录,等.不同小麦品种醇溶蛋白的组成与速冻水饺面皮质构特性的关系[J].农业工程学报,2016,32(4):242-248.
[5]李树高.面粉灰分含量对面制品的影响[J].粮食与食品工业,2008,15(15):11-18.
[6]师俊玲,魏益民.麦蛋白质和淀粉与面制品品质性状关系的研究进展[J].郑州粮食学院学报,1998,13(3):1-5.
[7]李雪琴,葛静静,谢沁,等.饺子皮感官品质和质构品质关系的研究[J].河南工业大学学报(自然科学版),2012,4(33):1-4.
[8]易诚,程胜高.速冻水饺加工工艺及配方研究[J].现代食品科技,2007,23(7):55-58.
[9]杨柳枝,李素云,郭妤薇,等.制作工艺对速冻水饺冻裂率及食用品质的影响[J].食品研究与开发,2007,28(8):108-112.
[10]朱俊晨,翟迪升.速冻饺子品质改良工艺的研究[J].食品科学,2004,25(3):3-14.
[11]任欣,李小婷,沈群,等.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-271.
[12]李慧静,田益玲,李宁,等.转谷氨酞胺酶对小麦而粉加工品质的影响研究[J].农业工程学报,2008,24(2):232-236.
[13]李昌文,刘延奇,王章存,等.添加剂对速冻水饺品质的影响[J].冷饮与速冻食品工业,2006(6):30-32.
[14]刘高梅,王长青,刘佳璐,等.几种添加剂对速冻饺子皮耐煮性及感官品质的影响[J].农产品加工,2011(4):60-62.
[15]王云峰,史忠林,丁培风,等.复合天然添加剂对速冻水饺抗冻裂效果的影响[J].食品科技,2012,37(7):159-161.
[16]芦静,张新忠,吴新元,等.小麦品质性状与面制食品加工特性的相关性研究[J].新疆农业科学,2002,39(5):290-292.
[17]黄忠民,齐国强,艾志录,等.液氮冷媒介质对速冻饺子冻裂率的影响[J].农业工程学报,2015,31(14):278-282.
[18] GB/T 17320—2013,小麦品种品质分类[S].中华人民共和国商业部,2013.