冷冻糯米团糕品质的研究  

The Research on the Characteristics of the Frozen Glutinous Rice Product

作　　者：姚艾东[1] 

机构地区：[1]郑州工程学院食品工程系

出　　处：《食品与发酵工业》2001年第9期66-70,共5页Food and Fermentation Industries

摘　　要：研究发现 ,传统糯米团制品往往会出现粘牙、塌陷、开裂等现象 ,适当加入一定比例的粳米粉及食品添加剂可减缓并改善这些现象的发生 ,并可提高它的弹性及α度。采用正交试验得出产品加水量为 70 % ,瓜尔豆胶 0 .10 % ,β 环状糊精 0 .15 % ,蔗糖酯 0 .30 % ,ω(糯米粉 ) :ω(粳米粉 ) =3∶2 。The paper tells us that the traditional products of glutinous rices often has the phenomena of gluting the teeth, collapsing, cracking and so on. Adding appropriate amount of japonica rice flour and additives can avoid these phenomena and enhance its elasticity and α degrees. The formula from the orthogonal tests is 70% water, 0.10%guar gum, 0.15% β CD, 0.30% sucrose fatty acid ester, glutinous rice flour / japonica rice flour=3/2. The characteristics of the products remain unchanged after defreezing.

关 键 词：速冻食品 Α度 硬度 玻璃化 糯米团糕 品质研究 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]