亲水胶体对冷冻熟抹茶粉圆品质的改善  

Improvement on the quality of frozen-cooked matcha boba by hydrophilic colloids

作　　者：李娜 胡帅 牛丽亚[1] 涂瑾 肖建辉[1] LI Na;HU Shuai;NIU Liya;TU Jin;XIAO Jianhui(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《粮食与油脂》2025年第4期43-48,共6页Cereals & Oils

基　　金：江西省研究生创新专项资金项目(YC2022-s438)。

摘　　要：为进一步提高免煮粉圆的复热品质,在以抹茶(MT)和糯米粉(GRF)为原料制作冷冻熟抹茶粉圆(FCMB)的基础上,分别添加2.0%(以抹茶粉圆质量计)的黄原胶(XG)、瓜尔胶(GG)、可得然胶(CD)、羧甲基纤维素钠(CMC)和魔芋胶(KGM),探究不同亲水胶体对FCMB冷冻过程、蒸煮性质、质构特性、感官评分及微观结构的影响。结果表明:在冷冻过程中XG将总冻结时间从(271.67±3.86)min降低至(241.67±4.64)min。亲水胶体的添加使FCMB的复热损失率降低到1.27%~1.80%。不同亲水胶体均提高了冻藏前后FCMB的硬度和咀嚼性。对于凝胶网络结构而言,XG与CD对其的改善效果较佳。从感官的结果来看,CD组的感官评分最高,为64.50。不同亲水胶体对FCMB品质改善的效果并不相同,其中CD对FCMB综合品质改善效果最好。In order to further improve the reheating quality of no-cook boba,2.0%(based on the mass of matcha boba)xanthan gum(XG),guar gum(GG),curdlan gum(CD),sodium carboxymethyl cellulose(CMC),and konjac glucomannan(KGM)were added to the frozen-cooked matcha boba(FCMB),which were made from matcha(MT)and glutinous rice flour(GRF).And the effects of different hydrophilic colloid on the freezing process,cooking properties,texture properties,sensory scores and microstructure of FCMB were investigated.The results showed that XG reduced the total freezing time from(271.67±3.86)min to(241.67±4.64)min during the freezing process.The addition of hydrophilic colloid reduced the rate of reheat loss of FCMB to 1.27%-1.80%.The hardness and chew ability of FCMB before and after freezing were improved by different hydrophilic colloid.For the gel network structure,XG and CD had the better improvement effect.In terms of sensory results,the CD group had the highest sensory score of 64.50.Different hydrophilic colloid did not have the same effect on the quality improvement of FCMB,with CD having the best improvement effect on the comprehensive quality of FCMB.

关 键 词：亲水胶体 熟抹茶粉圆 方便食品 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]