复合食品改良剂对不同糯米粉糊化特性及汤圆品质的影响  

The effect of compound food ingredients in feature on different glutinous rice and quality of quick-frozen glue pudding

作　　者：王绍文 

机构地区：[1]河南工大设计研究院,郑州450001

出　　处：《粮食与食品工业》2016年第2期66-69,共4页Cereal & Food Industry

摘　　要：研究了一种融合了单甘脂和速冻油特性的新型复合食品改良剂对糯米粉和其制成的速冻汤圆品质的影响，使用了市场上速冻汤圆生产厂家常用的4种糯米粉进行对比。结果表明：添加过新型复合改良剂的汤圆粉相对于原先的糯米粉糊化特性有所优化，峰值黏度有所提高，低谷黏度、糊化温度和回升值以及崩解值均有所降低，并且制作出来的汤圆在冻裂率和失水率上表现比传统的汤圆皮配方好，尤其是在耐冻融性上，汤圆冻裂率降低了31．4％～63．2％。The influence of a composite food modifier on glutinous rice and quality of quick- frozen glue pudding was studied. Quick- frozen glue pudding was made with four kinds of gluti- nous rice flour from the market, the compared results show that pasting property of the glutinous rice added modifier is optimized, the peak viscosity increases, the pasting temperature and break- down and setback also tend to decrease, and the glue pudding made in glutinous rice flour is with the composite modifier, and it shows better performance in the frost crack and water loss than o- riginal glutinous rice flour. Especially on the freezing and thawing resistance, the frost crack rate is reduced by 31.4%o ~ 63.2G compared with the original glutinous rice flour.

关 键 词：复合改良剂 糯米粉 糊化特性 汤圆 品质 

分 类 号：TS201[轻工技术与工程—食品科学]