酯化蜡质玉米淀粉对糯米粉团冷冻特性的影响
目的 评价酯化蜡质玉米淀粉和预糊化酯化蜡质玉米淀粉对糯米粉团冷冻特性的影响。方法 测定酯化蜡质玉米淀粉与预糊化酯化蜡质玉米淀粉的冻融稳定性; 分别往糯米粉中添加1%、2%、3%、4% (m:m)4个比例的酯化蜡质玉米淀粉和预糊化酯化蜡质玉米淀粉制作速冻糯米粉团, 检测速冻糯米粉团的失水率、裂口率、煮熟时间、糊汤率、感官评价等指标。结果 预糊化酯化蜡质玉米淀粉与酯化蜡质玉米淀粉均具有良好的冻融稳定性, 能有效降低速冻糯米粉团的失水率和裂口率, 同时改善速冻糯米粉团的蒸煮和食味品质; 预糊化酯化蜡质玉米淀粉在改善糯米粉团冷冻特性方面效果更优, 但两者差距不大, 当预糊化酯化蜡质玉米淀粉的添加量为1%时, 速冻糯米粉团的失水率为11.8%, 裂口率为22.5%, 煮熟时间为229 s, 吸光度为0.823, 感官及外观评分分别为79.3分、23.1分。结论 添加1%预糊化酯化蜡质玉米淀粉制成的糯米粉团冷冻特性最好。
Objective To evaluate the effects of esterified waxy corn starch and pregelatinized esterified waxy corn starch on the freezing characters of glutinous rice dough. Methods The freeze-thaw stability of esterified waxy corn starch and pregelatinized esterified waxy corn starch were detected; the quick-frozen glutinous rice dough were prepared by adding 1%, 2%, 3% and 4% (m:m) esterified waxy corn starch and pregelatinized esterified waxy corn starch into glutinous rice flour, respectively, the frost cleft rate, water loss rate, cooked time, soup turbidity rate were determined, and sensory evaluation, visual estimation were carried out. Results The freeze-thaw stability of pregelatinized esterified waxy corn starch was as good as esterified waxy corn starch, they could effectively reduce the water loss rate and frost cleft rate, and improve the cooking and eating quality. Pre-gelatinized esterified waxy corn starch was more effective in improving the freezing characteristics of glutinous rice dough, but the difference between the two was small. when the addition level of pregelatinized esterified waxy corn starch was 1%, water loss rate was 11.8%, frost cleft rate was 22.5%, cooking time was 229 s, absorbance was 0.823, and sense and appearance scores were 79.3 points and 23.1 points. These results were slightly better than esterified waxy corn starch.Conclusion The glutinous rice dough prepared by adding 1% pre-gelatinized esterified waxy corn starch has the best freezing characteristics.
标题：酯化蜡质玉米淀粉对糯米粉团冷冻特性的影响
英文标题：Effects of esterified waxy corn starch on the freezing characters of glutinous rice dough
作者：
肖甚圣 武汉轻工大学食品科学与工程学院
代锐 武汉轻工大学食品科学与工程学院
庄坤 武汉轻工大学食品科学与工程学院
中文关键词:酯化蜡质玉米淀粉,预糊化酯化蜡质玉米淀粉,糯米粉团,冷冻特性,
英文关键词:esterified waxy corn starch,pregelatinized esterified waxy corn starch,glutinous rice dough,freezing characters,
发表日期：2018-07-02
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