淀粉回生抑制与青团品质改良研究

Research on Inhibition of Starch Retrogradation and Quality Improvement of Tsindeu

淀粉回生是淀粉类糕团食品中普遍存在现象,严重影响了产品品质。以感官评价和青团制品质构特性作为产品品质的输出控制量,以糯粳米配比、糖分、加工工艺参数、抗老化添加剂等因素为输入量来研究淀粉类糕团制品中淀粉老化的动态变化情况。通过多重正交试验确定青团生产的最佳工艺参数,以有效抑制淀粉回生,提高产品品质,为青团工业化生产提供理论依据,同时也为淀粉类食品回生抑制提供参考。

Starch retrogradation is a prevalent phenomenon existing in rice products which seriously affects its quality. The dynamic changes of starch aging in starchy cake products was studied by considering the ratio of various rice, sugar, processing parameters and anti-aging additives etc., and control stindeu＇s quality by sensory evaluation and texture test. By the orthogonal test, the best production process parameters which can inhibit starch retrogradation and improve quality were obtained. It can provide a theoretical basis for industrial production of tsindeu, and also provide reference for other food inhibiting starchy retrogradation.