食品工业科技2017，Vol.38Issue(12)：97-102,108,7.DOI:10.13386/j.issn1002-0306.2017.12.018
速冻水饺煮后边缘发白现象原因分析
Analysis about the reason of the white edge of frozen dumpling after cooking
摘要
Abstract
The phenomenon of the white edge' s frozen dumplings after cooking was the common quality problem of the industry.ln order to explore the white reason and improve the edible quality of quick-frozen dumplings,this paper took the white edge' s frozen dumplings as our research target,which compared with the normal frozen dumplings.The content of moisture,the gelatinization of starch,the c haracteristies of texture,the eating quality and so on were researched by using SEM,colorimeter,etc.The results showed that,the moistnre content and gelatinization degree of the white edge's frozen dumplings' skin were lower than the frozen dumplings' skin which was not white (p ＜ 0.01).The moisture content and degree of gelatinization of the white edge' s frozen dumplings' skin was significandy lower than the edge of the frozen dumplings' skin which was not white.After using Matlab to process the SEM image,the pore area of the white dumplings' skin was the largest and the degree of starch gelatinization was the highest.Followed bv white dumpling skin,the pore area of raw dumplings' skin was minimum,starch was in the state of uot gelatiaized.Under the same electron microscope multiples and photo resolution,the microstrtcture of the white edge's frozen dumplings' skin had starch particles which obviously not entirely gelatinized.From the aspect of quality evaltation,it was found that the edible quality of the white edge' s frozen dumplings was far worse than not white edges of a boiled dumpling quality.The white phenomenon of cooked frozen dumplings' skin mav be due to the low moisture content,and not entirely gelatinized starch after cooking.关键词
水饺皮/发白/微观结构Key words
dumplings' skin/whitening/microstructure分类
轻工纺织引用本文复制引用
黄忠民,刘鹏花,潘治利,索标,艾志录..速冻水饺煮后边缘发白现象原因分析[J].食品工业科技,2017,38(12):97-102,108,7.基金项目
河南省重大科技专项项目(151100110100) （151100110100）
郑州市重大科技专项(141PZDZX039) （141PZDZX039）
农业部大宗粮食加工重点实验室项目. （）
