速冻粽子贮存过程中品质变化研究

Study on quality changes of fast frozen rice dumplings in storage

以糯米和其它材料为原料,制成猪肉和无馅的速冻粽子,分别研究两种速冻粽子在4℃和-18℃贮存下粽子品质的变化,测定的指标包括水分含量、糊化度、菌落总数并进行电子鼻分析,对无馅粽子进行了质构的测定,对猪肉粽子进行了TVB-N和TBA的测定。结果表明:随着时间的延长,两种粽子的水分含量都呈现出下降的趋势,肉馅在不同温度下的差异显著(p<0.05);菌落总数都呈上升趋势,无馅粽子的差异显著(p<0.05);无馅粽子的硬度都有不同程度的增加,它和咀嚼性在不同温度下的差异显著(p<0.05),粘度及糊化度有所下降,糊化度(p<0.05)、粘性(p<0.05)及弹性(p<0.01)的差异显著;肉粽子的TVB-N和TBA值都呈上升的趋势;电子鼻的分析结果表明在两个温度下贮存的粽子风味的差别是显著的。

Quality changes of pork and non-filling quick-frozen rice dumplings made by rice and other materials were studied in 4℃ and- 18% storage. Indicators of measurement included moisture content, degree of gelatinization,the total number of colonies and electronic nose.And texture analysis was determined in non-filling quick-frozen rice dumplings,determinations of TBA value and TVB-N value were determined in pork quick-frozen rice dumplings.The results showed that moisture content of both rice dumplings decreased as time went on, pork rice dumplings had significant difference （ p 〈 0.05 ） in different temperatures. The total number of colonies increased,and had significant difference （ p 〈 0.05） in different temperatures. For non- filling rice dumplings, hardness increased to varying degrees,which had significant difference（ p 〈 0.05）in different temperatures as well as chewiness, adhesiveness and degree of gelatinization decreased, and there were significant difference in adhesiveness（ p 〈 0.05） and springiness （ p 〈 0.01 ）. For meat rice dumplings, TVB- N and TBA value showed an upward trend.Electronic nose analysis showed that dumpling flavor in two temperatures could be distinguished.