改良剂对速冻汤圆粉团品质的影响  

Effect of improvers on the quality of quick-frozen rice balls

作　　者：施嘉城 杨华[1] 沈存宽 刘悦 王馨怡 颜金鑫 SHI Jiacheng;YANG Hua;SHEN Cunkuan;LIU Yue;WANG Xinyi;YAN Jinxin(College of Biology and Environment,Zhejiang Wanli University,Ningbo,Zhejiang 315100,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315000

出　　处：《食品与机械》2024年第10期116-121,共6页Food and Machinery

基　　金：宁波市公益类科技计划项目(编号:2022S149);宁波市揭榜挂帅重点项目(编号:2022Z175,2023Z127)。

摘　　要：[目的]改善速冻汤圆在冷冻贮藏过程中品质下降的问题,并探究合适的改良剂配方。[方法]以水苏糖、可溶性大豆多糖和海藻糖作为改良剂,采用Box-Behnken试验设计及响应面分析法优化改良剂的添加量。[结果]3种改良剂的最优添加量组合为水苏糖4%,可溶性大豆多糖0.6%,海藻糖8%。加入改良剂后的汤圆粉团反复融冻后,结构较为完整。[结论]经改良后的汤圆粉 团冻裂率降低,硬度与感官较合适。[Objective]This study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.[Methods]The addition of hydrothreose,soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.[Results]The optimal dosage combinations of the three amendments were hydrothreose 4%,soluble soybean polysaccharide 0.6%and trehalose 8%.After repeated thawing and freezing,the structure of the dumpling flour was relatively complete.[Conclusion]After the improvement,the frost cracking rate of the dumpling was reduced,and the hardness and sense of the dumpling were suitable.

关 键 词：汤圆粉团 改良剂 冷冻贮藏 抗冻性 冻裂率 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]