麻球用品质改良剂的研究

Quality improvement agent for fried glutinous rice balls making

为了研发新型、安全的麻球改良剂,以麻球品质评分为考核指标,采用单因素和正交试验的方法,探讨葡萄糖酸-δ-内酯、磷酸二氢钙、黄原胶等添加剂的添加量对麻球品质的影响,并就各添加剂组成比例进行了优化。结果表明:葡萄糖酸-δ-内酯、磷酸二氢钙、黄原胶对麻球品质影响的重要程度从大到小依次为:葡萄糖酸-δ-内酯、磷酸二氢钙、黄原胶。麻球添加剂的最优组成为:23.5%的葡萄糖酸-δ-内酯,23.5%的磷酸二氢钙,21%的黄原胶,32%的碳酸氢钠。麻球加工时所需添加此复合添加剂的量为糯米粉质量的0.96%,制得麻球品质评分达到91.4分,可见,此复合添加剂可替代传统含铝添加剂。

In order to develop new and safe hemp improver,the quality score of the fried glutinous rice ball was used as the assessment indicator,the influence of additives such as the gluconic acid-δ-lactone,calcium dihydrogen phosphate and xanthan gum on the quality of fried glutinous rice balls were investigated through the methods of single factor and orthogonal test.The results showed that influencing significance of the three additives to the quality of fried glutinous rice balls was the gluconic acid-δ-lactone,calcium dihydrogen phosphate and xanthan gum in sequence.The proportion of the three additives was 23.5%of glucono-δ-lactone,23.5% of calcium dihydrogen phosphate,21% of xanthan gum and 32% sodium bicarbonate.The addition quantity of this compound was 0.96% of the mass of the glutinous rice flour.The score of the fried glutinous rice balls used this additive was up to 91.4 points.Therefore this compound could replace the previous traditional aluminum-containing additives.