摘要
对粽子进行高温高压蒸煮处理,探讨蒸煮温度对粽子品质的影响。试验发现高温短时蒸煮处理样品能够达到甚至超过常温长时蒸煮处理样品的品质。在115℃(0.07Mpa)条件下蒸煮30min处理样品感官评价最高;随着蒸煮温度的增加,粽子样品的硬度逐步下降;110℃(0.05Mpa)与115℃(0.07Mpa)蒸煮样品淀粉糊化程度高,黏度较大;随着蒸煮温度的升高粽子颜色加深,水分含量增高。
Cooking ricedumplings in high temperature and pressure,and discussing about effects of cooking temperature on the quality of ricedumplings.The test shows high-temperature and short time cooking process samples can meet or exceed the quality of ordinary treating samples.Samples cooked in 115 ℃（0.07 Mpa） for 30 min have the best score in sensory evaluation.Hardness of samples decreased as the cooking temperature increased.Samples cooked in 110 ℃（0.05 Mpa） and 115 ℃（0.07 Mpa） have a higher adhesiveness as the gelatinazation of starch inside the sample is hiher.Color turned to be darker and water content rised as the cooking temperature increased.
出处
《食品工业》
CAS
北大核心
2011年第8期44-47,共4页
The Food Industry
基金
中山市产学研结合项目(2009CXY004)
关键词
蒸煮温度
粽子
感官评定
质构分析
cooking temperature
ricedumplings
sensory evaluation
texture analysis
