Translated Title
Instant of the Yanpi dumplings
Translated Abstract
Fujian special gourmet Yanpi and southern white shrimps were made into Yanpi shrimp dumplings.Using rehy-dration ratio,hardness,springiness and chewiness as indexes,we compared the impact of Yanpi in different drying methods and utilized the nuclear magnetic resonance (NMR)to analyze the proton density of Yanpi shrimp dumplings after rewatering and the images of moisture distribution.The results indicated that the rehydration ratio (3.39)of Yanpi shrimp dumplings was the best during the vacuum freeze drying.However,hardness,chewiness and springiness had the biggest point during vacuum microwave drying,while hot-air drying took second place and vacuum freeze drying played a minimum part.Magnetic resonance imaging suggested that after rewatering,hot air drying and microwave vacuum drying of Yanpi shrimp dumplings were unable to reach the center position of shrimps,while vacuum freeze drying of Yanpi shrimp dumplings,which could get the center of shrimps,had even water distribution uniformity.According to the sensory evaluation,the appearance,taste and flavor of Yanpi shrimp dumplings all performed well by vacuum freeze drying.
Translated Keyword
instant
nuclear magnetic resonance (NMR)
rehydration
texture charac-teristics
vacuum freeze drying
Yanpi shrimp dumpling
Access Number
WF:perioarticallsyslgy201610009
