乙酰化羟丙基糯玉米淀粉对速冻汤圆品质的影响

Effect of acetylated hydroxypropyl waxy corn starch on quality of quick-frozen rice dumplings

为提高速冻汤圆的食用品质,以乙酰化羟丙基糯玉米淀粉(acetylated hydroxypropyl waxy corn starch,AHWCS)作为品质改良剂,探究其对速冻汤圆的蒸煮、质构特性和感官品质的影响。结果表明,当添加质量分数为20%时,在蒸煮特性方面速冻汤圆失重率为9.95%、蒸煮损失率为0.93%、冻裂率为13.33%,均为最低;汤汁透光率为7.43%,为最高。在质构特性方面,硬度、咀嚼性较低,质地松软,弹性最高。在感官品质方面,汤圆表面光滑、色泽鲜亮、口感柔软、有浓厚的糯米清香味,感官评分最高,为90.67分,汤圆品质最佳。因此,添加适当比例的AHWCS可有效改善速冻汤圆的品质,这为其在速冻食品中的应用提供了基础。

In order to improve the quality of quick-frozen rice dumplings,the effects of acetylated hydroxypropyl waxy corn starch(AHWCS)on cooking,texture and sensory quality of quick-frozen rice dumplings were investigated.The results showed that when the mass fraction was 20%AHWCS,the weight loss of quick-frozen rice dumplings was 9.95%,the cooking loss rate was 0.93%,the freezing cracking rate was the lowest,and the light transmittance of soup was the highest at 7.43%;In texture characteristics,the hardness and chewiness were low,the texture was soft and the elasticity was the highest;In terms of sensory quality,rice dumplings had smooth surface and bright color,but also had soft taste and strong glutinous rice fragrance,the highest sensory score was 90.67.rice dumplings had the best quality.Therefore,adding appropriate proportion of AHWCS can effectively improve the quality of quick-frozen rice dumplings,which provides a basis for its application in quick-frozen food research.