亚麻籽胶对速冻汤圆品质的影响  

Effect of Flaxseed Gum on the Quality of Quick-frozen Rice Dumplings

作　　者：蔡旭冉[1,2] 高晨露 王雨滋 陈世福 黄诗雨 CAI Xuran;GAO Chenu;WANG Yuzi;CHEN Shifu;HUANG Shiyu(School of Biology and Food Engineering,Hefei Normal University,Hefei 230601,China;Anhui Tongfu Group Co.,LTD,Wuhu 241200,China)

机构地区：[1]合肥师范学院生物与食品工程学院,安徽合肥230601 [2]安徽同福集团股份有限公司,安徽芜湖241200

出　　处：《牡丹江师范学院学报（自然科学版）》2024年第2期48-53,共6页Journal of Mudanjiang Normal University：Natural Sciences Edition

基　　金：安徽省药食同源天然资源开发与利用工程实验室开放基金项目(YSTY2022013);安徽省绿色食品乡村振兴协同技术服务中心开放基金项目(GXXT-2022-078);合肥师范学院质量工程项目特需项目(2023hqzyk18);合肥师范学院科研促进教学专项(2023KYJX16);安徽省自然科学基金项目(1808085QC96)。

摘　　要：探讨亚麻籽胶对速冻汤圆品质特性的影响.实验结果表明,随着亚麻籽胶添加量的增多,速冻汤圆的冻裂率、塌陷度和汤汁透光率均有所改善;添加质量分数为0.3%亚麻籽胶时,速冻汤圆的硬度、咀嚼性、胶黏性值最低,弹性、内聚性值最高;添加亚麻籽胶的糯米粉剪切应力、弹性模量和黏性模量值均随亚麻籽胶含量的增多而显著增大.亚麻籽胶添加量为0.3%时,速冻汤圆品质最佳.The effect of flaxseed gum on the quality characteristics of quick-frozen rice dumplings was studied.The experimental results showed that with the increase of flaxseed gum,the freezing cracking rate,collapse degree and light transmittance of the soup were improved.When 0.3%flaxseed gum was added,the hardness,chewability and adhesiveness of quick-frozen rice dumplings were the lowest,and the elasticity and cohesiveness were the highest.The shear stress,elastic modulus and viscosity modulus of glutinous rice flour added with flaxseed gum increased significantly with the increase of flaxseed gum content.When the content of flaxseed gum was 0.3%,the quality of quick-frozen rice dumpling was the best.

关 键 词：多糖 冻裂率 质构特性 流变特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]