不同储藏期籼糯糙米制作的汤圆食用品质的变化  

Changes of edible quality of sweet dumpling produced by milled long-grain glutinous brown rice in different storage periods

作　　者：雷凡 田春庄 王月慧[2] 

机构地区：[1]湖北柒味食品有限公司,湖北孝感432100 [2]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《粮食与饲料工业》2016年第2期36-41,共6页Cereal & Feed Industry

基　　金：国家粮食局公益项目(201413007)

摘　　要：利用质构仪检测籼糯糙米储藏后制成的速冻汤圆食用品质的变化,分成常规组(15、25、35℃)和气调储藏组(自然空气封入、N2气体封入、CO2气体封入、真空),整个储藏期为180d,每隔30d后制成速冻汤圆,检测其各项指标,并对产品进行感官评价。结果显示:各项指标受温度影响均较大,气调方式对其影响不明显;通过汤圆的感官评价发现,储藏前期温度和气调方式对汤圆的食用品质影响不大;在35℃下60d时汤圆的食用品质开始下降,而气调储藏的汤圆食用品质尚佳;其他温度下90d后的汤圆食用品质开始下降,气调方式无显著影响。表明15℃低温条件下,气调储藏能更好地保持籼糯糙米制作的汤圆良好的食用品质,且温度越高,气调效果越明显。The changes of edible quality of sweet dumpling produced by milled long-grain glutinous brown rice in different storage periods were determined using texture analyzer.In this experiment,the long-grain glutinous brown rice were stored in different temperature（15,25 and 35℃）and controlled atmosphere storage（air sealed,N2 sealed,CO2sealed,vacuum sealed）,for 180 d,and every 30 d,the brown rice were made frozen sweet dumpling,the various indexes and the sensory quality were measured.The experimental results showed that the indicators were extremely influenced by temperature,the controlled atmosphere storage had no obvious influences.Through the sensory evaluations of sweet dumplings,we found that temperature and controlled atmosphere storage had little effects on the edible quality of the dumplings in the early period;at 35℃the edible quality of sweet dumplings declined after 60 d,but the dumplings in controlled atmosphere storage had no changes;the edible quality of sweet dumplings began to decline after 90 dunder other temperature conditions,the controlled atmosphere storage had no obvious effects.It indicated that 15℃low temperature under the condition of gas storage could keep better eating quality of dumpling,and the higher temperature of the air,the more obvious effect of controlled atmosphere storage.

关 键 词：籼糯糙米 储藏温度 汤圆 质构 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS217.2[轻工技术与工程—食品科学与工程]