复合改良剂对黄元米果食用品质的影响

Effect of Compound Modifier on Edible Quality of Huangyuan Rice Cake

[目的]为复合改良剂在黄元米果中的应用提供依据。[方法]通过在黄元米果中添加羟丙基二淀粉磷酸酯、单甘酯、瓜尔豆胶,探讨不同比例的品质改良剂对黄元米果储藏期品质及老化性质的影响。同时,结合质构仪测定硬度及感官评价对改良剂的比例进行优化,确定复合改良剂的最佳配方,并以扫描电镜观察外貌形态,Χ射线衍射仪、红外光谱测定相对结晶度和吸收峰的变化对最佳配方进行验证。[结果]确定改良剂的最佳配方为羟丙基二淀粉磷酸酯5%、单甘酯0.4%、瓜尔豆胶0.3%。[结论]该复合改良剂能够有效延缓黄元米果的老化回生,改善米果的食用品质。

[Objective]To provide a basis for application of compound modifier in Huangyuan rice cake.[Method]By adding hydroxypropyl distarch phosphate,monoglyceride and guar gum in Huangyuan rice cake,effects of different proportions of quality improvers on quality and aging properties of Huangyuan rice cake during storage periode were discussed.The ratio of modifier was optimized by sensory evaluation,and the optimum formula of compound modifier was determined.Using SEM to observe the morphology,changes of relative crystallinity and absorption peaks were measured by X ray diffractometer and infrared spectroscopy,the optimum formula was verified.[Result]The optimum formulation of the modifier was determined as follows:hydroxypropyl distarch phosphate 5%,monoglyceride 0.4%,guar gum 0.3%.[Conclusion]The experimental results showed that the compound improver could effectively delay the aging and regeneration of Huangyuan rice cake and make the rice cake have good edible quality.