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投稿时间：2018-09-12
投稿时间：2018-09-12
中文摘要: 以葡萄叶粉为原料制作水饺皮，通过Box-Behnken 中心组合设计原理和响应面分析法研究葡萄叶粉添加量、食盐添加量、和面时间对水饺皮品质的影响。结果表明影响葡萄叶粉水饺皮品质因素的主次顺序为：葡萄叶粉添加量>和面时间>食盐添加量；最佳工艺条件：以面粉和葡萄叶粉的总质量为基准，葡萄叶粉添加量为10.7%、食盐添加量为1%、蒸馏水添加量为47%、和面时间14 min，在此条件下葡萄叶粉水饺皮的感官评分为81.94 分。通过分光光度法测得葡萄叶粉水饺皮中白藜芦醇和总黄酮含量分别为21.77μg/g 和5.25 mg/g。
Abstract:The dumpling skins were prepared using grape leaf powder as one of raw materials.The influence of addition amount of grape leaf powder，addition amount of salt，and dough time on the quality of dumpling skins was studied by Box-Behnken center combination design principle and response surface analysis.The results demonstrated that the order of the factors affecting the quality of grape leaf powder dumpling skins were as follows：addition amount of grape leaf > surface time> addition amount of salt；the optimal technological conditions were as follows：with the total mass of grape leaf powder and flour as base，grape leaf powder addition amount of 10.7 %，salt addition amount of 1 %，water addition amount of 47 %，and dough time for 14 min.The sensory score of dumpling skin was 81.94 under the optimal conditions.The contents of resveratrol and total flavonoids in grape leaf dumpling skin were 21.77 μg/g and 5.25 mg/g respectively.
文章编号：201923028 中图分类号： 文献标志码：
基金项目:四川省教育厅自然科学重点项目（17ZA0287）
| Author Name | Affiliation |
| GAN Qiao，JIA Hong-feng，TANG Si-yi，ZHAO Xie，DENG Hong | College of Food Science and Technology，Sichuan Tourism University，Chengdu 610100，Sichuan，China |
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