变性淀粉对汤圆耐煮性的影响  

Effect of Modified Starch on Boiling Resistance of Rice Dumpling

作　　者：毛慧佳 刘月[1] 闫舒 雷宁宇 张甲奇 周兴伍 李洪岩 王静[1] MAO Huijia;LIU Yue;YAN Shu;LEI Ningyu;ZHANG Jiaqi;ZHOU Xingwu;LI Hongyan;WANG Jing(China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing Technology and Business University,Beijing 100048,China;Starpro Starch Co Ltd,Hangzhou 310018,China;Henan Huangguo Grain Co Ltd,Xinyang 465150,China)

机构地区：[1]北京工商大学中加食品营养与健康联合实验室,北京100048 [2]杭州普罗星淀粉有限公司,浙江杭州310018 [3]河南黄国粮业股份有限公司,河南信阳465150

出　　处：《食品科学技术学报》2020年第4期111-118,共8页Journal of Food Science and Technology

基　　金：“十三五”国家科技支撑计划项目(2018YFD0400600,2017YFD0401102-03);国家自然科学基金资助项目(31901729)。

摘　　要：为了解决速冻汤圆耐煮性较差的问题,研究选取不同种类的木薯基变性淀粉与糯米粉复配,以新鲜汤圆和速冻汤圆为研究对象,探究了变性淀粉种类和添加量对汤圆耐煮性的影响。将4种木薯基变性淀粉与糯米粉进行复配,通过测定汤圆粉的黏度及汤圆的硬度,比较变性淀粉对汤圆粉糊化性质及汤圆耐煮性的影响差异,确定适合添加的变性淀粉种类及添加量。结果显示,磷酸酯淀粉对汤圆耐煮性有提高作用,且羟丙基二淀粉磷酸酯(羟丙基质量分数为3.3%,中等交联度)作用效果更显著,而羟丙基淀粉(羟丙基质量分数为3.0%)有良好的抗回生效果。两种变性淀粉复合添加时既可以提高汤圆耐煮性,同时也能起到良好的抗回生效果。汤圆粉的较佳配方为羟丙基二淀粉磷酸酯(羟丙基质量分数为3.3%,中等交联度)、羟丙基淀粉(羟丙基质量分数为3.0%)、糯米粉的质量比为8∶2∶90,此条件下汤圆耐煮性得到明显的提高。该结论旨在为速冻汤圆的生产加工和变性淀粉在速冻食品中的应用提供一定的理论参考。In order to solve the problem of poor cooking resistance of quick-frozen rice dumpling,different types of cassava-based modified starch were blended with glutinous rice flour,and fresh rice dumpling and quick-frozen rice dumpling were taken as research objects to explore the effect of modified starch on the cooking resistance of rice dumplings.Four kinds of cassava modified starch were added to glutinous rice flour.The influence of modified starch on the gelatinization properties and boiling resistance of rice dumpling were compared to determine the type and addition amounts of modified starch by measuring the viscosity of rice dumpling powder and the hardness of rice dumpling.The results showed that the phosphate ester starch could improve the boiling resistance of the rice dumpling,and the hydroxypropyl distarch phosphate(3.3%hydroxypropyl content,medium degree of crosslinking)had more significant effect,while the hydroxypropyl starch(3.0%hydroxypropyl content)had better anti-retrogradation effect.When the two modified starches were added in combination,the round cooking resistance of rice dumplings can be improved,and at the same time,the anti-rejuvenation effect could be achieved.In the best formula,the mass ratio of hydroxypropyl distarch phosphate(3.3%hydroxypropyl content,medium degree of crosslinking),hydroxypropyl starch(3.0%hydroxypropyl content),glutinous rice flour was 8∶2∶90.Under these conditions,the resistance of rice dumplings was obviously improved.This conclusion not only provided a certain theoretical reference for the production and processing of quick-frozen rice dumpling,but also provided a basis for the application of modified starch in quick-frozen foods.

关 键 词：变性淀粉 速冻汤圆 糊化特性 硬度 耐煮性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]