低蛋白糯米粉对速冻汤圆品质的影响  

Effects of low-protein glutinous rice flour on the quality of quick-frozen Tang-yuan

作　　者：张印 王凯 连惠章 王娅莉 王晓 李小档 冯伟[2] ZHANG Yin;WANG Kai;LIAN Hui-Zhang;WANG Ya-Li;WANG Xiao;LI Xiao-Dang;FENG Wei(Wuxi Huashun Mingsheng Food Co., Ltd., Wuxi 214151, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]无锡华顺民生食品有限公司,无锡214151 [2]江南大学食品学院,无锡214122

出　　处：《食品安全质量检测学报》2017年第9期3329-3333,共5页Journal of Food Safety and Quality

基　　金：江苏省科技计划项目(BE2016309);无锡市科技计划项目(WX03-02B0105-041700-24)~~

摘　　要：目的研究不同低蛋白糯米粉含量对速冻汤圆品质的影响。方法低蛋白糯米粉和普通糯米粉分别以0:1、1:3、1:1、3:1、1:0(m:m)5个不同配比制作速冻汤圆,测定汤圆煮制后的质构特性、高径比、浑汤度,并对汤圆进行感官评价。结果低蛋白糯米粉和普通糯米粉配比为1:3(m:m)时,混粉的蛋白质含量5.03%,峰粘678 BU,制作的速冻汤圆软硬适中,粘附性降低了48.3%,汤圆软糯香甜、爽口不粘牙,感官评分最高。结论低蛋白糯米粉和普通糯米粉1:3(m:m)配比能明显改善速冻汤圆的品质,为速冻米面生产提供参考意义。Objective To investigate the effects of different content of low-protein glutinous rice flour on the quality of quick-frozen Tang-yuan. Methods Low-protein glutinous rice flour and ordinary glutinous rice flour were mixed in 5 different ratios of 0：1, 1：3, 1：1, 3：1, 1：0 （m：m）. The texture, ratio of height to diameter and transmittance of soup of quick-frozen Tang-yuan after cooking were determined, and sensory evaluation was carried out. Results When low-protein glutinous rice flour and ordinary glutinous rice flour were in the ratio of 1：3 （m：m）, protein content of the mixed glutinous rice flour was 5.03%, peak viscosity was 678 BU, small adhesion reduced by 48.3%, and quick-frozen Tang-yuan was moderate hardness. Also quick-frozen Tang-yuan were soft waxy, refreshing and non-stick teeth, which got the highest sensory score. Conclusion When the low-protein glutinous rice flour and ordinary glutinous rice flour is in the ratio of 1：3 （m：m）, it can obviously improve the quality of frozen Tang-yuan. This research can provide references for the production of quick-frozen rice.

关 键 词：低蛋白糯米粉 速冻汤圆 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]