汤圆粉团制作方法比较及其对蒸煮品质的影响

Comparation of sweet dumplings dough production methods and its effect on cooking quality

为了探索汤圆粉团制作方法对其蒸煮品质的影响,以水磨糯米粉为原料,采用3种典型汤圆粉团制作方法制作汤圆粉团,并对其外观品质、蒸煮后的透光度、感官评价以及其粉团TPA物性进行测定与分析。结果表明,汤圆粉团蒸煮品质受制作方法的影响明显。冷水调粉法制作的速冻汤圆粉团的蒸煮品质明显优于热烫法和煮芡法,而对于鲜汤圆粉团的制作,热烫法制作的汤圆粉团优于煮芡法和冷水法。

In order to explore the influence of sweet dumplings dough production methods on the cooking quality,with glutinous rice flour as raw material,adopting 3 kinds of typical sweet dumplings dough production methods,the appearance quality,transparency after cooking,sensory evaluation and the dough TPA properties of sweet dumplings were measured and analyzed.The results showed that the cooking quality was significantly affected by production methods ; the cooking quality of quick-frozen sweet dumplings by cold water was superior to that by heat water and boil water,however,for the fresh sweet dumplings production,the heat water method was better.