大豆蛋白对速冻水饺质量的影响

以陕168,3-2,普冰143,31-1-12和981共5个不同品种(系)的小麦粉为原料,以大豆蛋白为添加剂制作冷冻水饺,研究大豆分离蛋白对冷冻水饺质量的影响。结果表明,大豆蛋白对冷冻水饺质量有显著影响,对不同品种(系)小麦粉水饺的影响不同;添加适量大豆蛋白,可使陕168,普冰143,31-1-12,981小麦粉水饺的冻裂率和烹煮损失率有不同程度的降低,但使3-2小麦粉水饺的冻裂率和烹煮损失率升高;添加大豆蛋白能明显改善3-2,31-1-12,981小麦粉水饺冷冻后和煮后外观、口感、耐煮性及饺子汤特征;添加大豆蛋白虽对陕168水饺口感和普冰143水饺汤特征无明显影响,但可明显改善其他感官指标。

Effect of soybean protein on the quality of the frozen dumpling

With different wheat flour as the material and isolated soybean protein as addition agent to manufacture frozen dumplings,the effect of soybean protein on the frozen dumpling quality was studied.The results showed that there was notable effect of soybean protein on the frozen dumpling quality,and it was different to the different(lines) wheat flour;After adding appropriate amount of soybean protein,the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of Shan 168,Pubing 143,31-1-12,981 wheat flour dumpling both fell at different degrees,but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3-2 wheat flour dumpling increased;After adding soybean protein,the frozen and boiled appearance,eating sense,boiled and dumpling soup character of 3-2,31-1-12,981 wheat flour dumpling were improved,but the eating sense of Shan 168 and the soup character of Pubing 143 wheat flour dumpling were not affected,but other sensory indexes were obviously improved.