CAJ | 학술논문

为建立饺子的标准化实验室制作及品质评价方法,采用中国、加拿大、澳大利亚和美国小麦等15份样品为材料,研究饺子制作过程中和面机转速、面团加水量、和面时间、醒面时间、压片参数等因素对饺子品质的影响,并采用感官评价结合仪器分析对饺子品质进行综合评价.结果表明:饺子制作过程中和面机速度采用中等速度,本实验采用GRL-1000型和而机,速度68r/min;加水最为40%～47%,依据样品面团强度和蛋白质含量进行调整;和面时间为12min,采用两次和面,第一次和面10min,醒面5min,第二次和面2min,再次醒面5min:采用七道压面工艺,辊间距分别为5.0、4.0、3.0、2.0、1.5、1.2mm及1.0mm.压面机转速25r/min.饺子品质评价包括生饺子皮外观评价和熟饺子皮外观及口感品尝评价.生饺子皮光亮度L*_(1h)与感官评价饺子综合色泽呈极显著正相关(r=0.79,P＜0.01),熟饺子皮仪器测定的弹性系数与感官评价饺了弹性呈极显著正相关(r=-0.88,P＜0.01).采用此评价体系进行饺子品质评价,能较好反映不同小麦品种问的差异.我国小麦品种制作的饺子具有较好的弹性,硬度适中耐煮性一般:加拿大小麦制作的饺子略偏硬,弹性尚可耐煮性好;澳硬白麦制作的饺子硬,弹性偏小,澳标白麦制作的饺子弹性好,但偏软;美国小麦制作的饺子硬,弹性偏小.
위건립교자적표준화실험실제작급품질평개방법,채용중국、가나대、오대리아화미국소맥등15빈양품위재료,연구교자제작과정중화면궤전속、면단가수량、화면시간、성면시간、압편삼수등인소대교자품질적영향,병채용감관평개결합의기분석대교자품질진행종합평개.결과표명:교자제작과정중화면궤속도채용중등속도,본실험채용GRL-1000형화이궤,속도68r/min;가수최위40%～47%,의거양품면단강도화단백질함량진행조정;화면시간위12min,채용량차화면,제일차화면10min,성면5min,제이차화면2min,재차성면5min:채용칠도압면공예,곤간거분별위5.0、4.0、3.0、2.0、1.5、1.2mm급1.0mm.압면궤전속25r/min.교자품질평개포괄생교자피외관평개화숙교자피외관급구감품상평개.생교자피광량도L*_(1h)여감관평개교자종합색택정겁현저정상관(r=0.79,P＜0.01),숙교자피의기측정적탄성계수여감관평개교료탄성정겁현저정상관(r=-0.88,P＜0.01).채용차평개체계진행교자품질평개,능교호반영불동소맥품충문적차이.아국소맥품충제작적교자구유교호적탄성,경도괄중내자성일반:가나대소맥제작적교자략편경,탄성상가내자성호;오경백맥제작적교자경,탄성편소,오표백맥제작적교자탄성호,단편연;미국소맥제작적교자경,탄성편소.
In order to establish a protocol for dumpling processing and quality evaluation method in laboratory, fifteen flour samples from wheat areas in China, Canada, Australia and USA were selected as the subjects in this study. The effects of mixing speed and time, water-absorbing capacity of dough, resting time and sheeting gaps on quality of dumpling were examined.Results indicated that mixing at the speed of 68 r/min in a GRL-1000 mixer for 12 min, 40%-47 % water-absorbing amount for flour, two-step dough mixing method including first step mixing for 10 min followed by 5 min of resting and second step mixing for 2 min followed by 5 min of resting, seven-step dough sheeting including the gap settings of 5.0, 4.0, 3.0, 2.0, 1.5, 1.2mm and 1.0 mm generated the dough with optimal quality for dumpling processing. Raw and cooked dumpling wraps were evaluated from apperance and texture through a sensory panel and instruments. A positive correlation between the color of raw dumpling skin L*_(1h) and the color evaluated by sensory panel was observed (r = 0.79, P ＜ 0.01); Similarly, a positive correlation between the elasticity index of cooked dumpling determined by instruments and the elasticity index evaluated by sensory panel was also achieved (r = 0.88, P ＜ 0.01 ). However, a difference in appearance and texture of dumplings was exhibited due to different resources of flour. Although Chinese wheat flour provided good elasticity during dumpling preparation, acceptable firmness of dumplings during cooking was not exhibited. Australian and American flour offered good color and elasticity for dumplings, but processed dumplings exhibited soft texture. Canadian wheat flour was characterized by good appearance, acceptable elasticity, and better firmness and texture during cooking.