摘要
采用水煮、微波熟化、微波复热三种加工方法,通过物性仪测定不同熟化方式对速冻水饺皮品质的影响。结果显示:和水煮速冻水饺皮的物性指标相比,微波复热导致水饺皮的煮后强韧性降低,硬度增大,回复性降低;微波熟化水饺皮的煮后强韧性和弹性没有明显的变化,但能提高水饺皮的咀嚼度68%,回复性24%;因此微波熟化是一种可以代替水煮加工的方法。
With texture analyzer,the influence of different treatments including boil,microwave maturation and microwave reheating on the characteristics of frozen dumpling skin were analyzed. Compared with the property index of boiled frozen dumpling skin,microwave reheating reduced the toughness and the resilience but increased the hardness of cooked skin. After microwave maturation there was no significant change in toughness and springiness,but chewiness increased by 68% and resilience 24%. Therefore,microwave maturation could take place of boiling.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期375-377,共3页
Science and Technology of Food Industry
基金
郑州市重大科技攻关计划(2009年)
郑州轻工业学院博士基金
关键词
速冻水饺皮
加工方法
质构特性
frozen dumpling skin
processing method
texture
