大米糯米汤圆粉团品质的改良研究  

Study on the improvement of the quality of sweet dumpling dough made by rice and glutinous rice

作　　者：刘永霞[1] 刘燚畅 李青桓 李佳佳 章中[1] LIU Yongxia;LIU Yichang;LI Qinghuan;LI Jiajia;ZHANG Zhong(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《河南工业大学学报（自然科学版）》2024年第3期95-102,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：宁夏回族自治区重点研发计划重大(重点)项目(2018BBF02010)。

摘　　要：在糯米粉中添加大米粉、枸杞芽苗菜粉,不仅丰富了汤圆品种,而且提高了其营养价值,但制得的汤圆存在不易成型、组织松散、延展性差等加工问题,还存在粉团易塌陷、汤汁浑浊、凝胶结构弱等品质问题。因此,采用单因素和响应面试验研究了马铃薯淀粉添加量、亲水性胶体、乳化剂复配比例及添加量对大米糯米汤圆粉团品质的影响,并利用扫描电镜和低场核磁对汤圆粉团的微观结构和水分分布状态进行了分析。结果表明:大米糯米汤圆的最优配方为亲水胶体(羧甲基纤维素钠和瓜尔豆胶质量比3∶5)总添加量0.4%、乳化剂(蔗糖脂肪酸酯和单双甘油脂肪酸酯质量比1∶1)总添加量0.3%、马铃薯淀粉添加量3%,此条件下制作出的汤圆粉团硬度、黏附性降低,弹性增大;深层结合水含量最高,而且形成了细密的网络结构。说明亲水胶体、乳化剂和马铃薯淀粉的添加改善了大米糯米汤圆粉团的品质。Adding rice flour and wolfberry sprout powder to glutinous rice flour not only enriches the varieties of sweet dumplings,but also improves the nutritional value.However,the produced soup dumplings have processing problems such as not easy to form,loose organization,poor ductility,as well as quality problems such as powder dough easy to collapse,turbid soup,and weak gel structure.Therefore,in this paper,one-way and response surface experiments were firstly used to study the effects of the addition of potato starch,hydrophilic colloid,emulsifier mixing ratio and addition amount on the quality of sweet dumpling dough.Finally,SEM and LF-NMR were utilized to further examine the microstructure and moisture distribution status of the dumpling dough,respectively.The experimental results showed that the optimal formula was hydrophilic colloid(sodium carboxymethyl cellulose∶guar gum=3∶5)with a total addition of 0.4%,emulsifier(sucrose fatty acid ester∶mono and diglyceride fatty acid ester=1∶1)with a total addition of 0.3%,and potato starch with 3%.The dough produced under this condition showed a significant decrease in hardness and adhesion and an increase in elasticity compared with the glutinous rice group.Furthermore,the glutinous rice flour formula deep bound water content dough was the lowest,the gelatinized network structure was weaker,and the deep bound water content of the dumpling powder dough of the rice flour formula was elevated compared with that of the glutinous rice flour formula,and the rice flour formula was observed that the gelatinized network structure dough formed a more delicate.The deep bound water content of the dumplings made by adding compound additives and potato starch on the basis of the rice flour formula was the highest,and the water molecules were more stable during the freezing and thawing process,which was not easy to migrate and form large ice crystals.Meanwhile,the dumplings formed a fine network structure,and the texture of the dumplings was softer and more elastic.

关 键 词：汤圆粉团 大米粉 亲水胶体 乳化剂 质构特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]