不同乳化剂对糯米糕品质的影响及抗老化研究

The Effect of Different Emulsifiers on the Quality and Anti-staling of Glutinous Rice Cake

以糯米粉、粘米粉为原料制作糯米糕,以感官评定与质构分析为指标,研究不同食品乳化剂对糯米糕品质的影响及抗老化效果。结果表明:单一乳化剂对糯米糕品质的改善均有一定的作用,单独添加蔗糖脂肪酸酯(sucrose fatty acid ester,SE)0.60%、单硬脂酸甘油酯(glyceryl monostearate,GMS)0.20%、羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HPDSP)0.60%和硬脂酰乳酸钠(stearic acid sodium lactate,SSL)0.20%时对糯米糕品质改良效果最理想。在7 d、4℃贮藏过程中,SE、HPDSP和SSL对糯米糕均有不同程度的抗老化效果,其中添加量分别为SE(1.20%)、HPDSP(0.70%)和SSL(0.20%)时抗老化效果最好,而GMS则抗老化效果不明显;4种食品乳化剂中SE(1.20%)的抗老化效果明显优于其他3种。

Glutinous rice cake was made by glutinous rice flour and sticky rice flour as raw materials,with the sensory evaluation and texture analysis were used as indicators to study the effects of different food emulsifiers on the quality and anti-staling effect of glutinous rice cake.The results showed that a single emulsifier had a certain effect on improving the quality of glutinous rice cakes.But the most ideal effect for improving the quality of glutinous rice cake was sucrose fatty acid ester(SE)0.60%,glyceryl monostearate(GMS)0.20%,hydroxypropyl distarch phosphate(HPDSP)0.60%and stearic acid sodium lactate(SSL)0.20%.During stored at 4℃for 7 days,SE,HPDSP and SSL all had different degrees of anti-staling effects on product.Among them,SE(1.20%),HPDSP(0.70%)and SSL(0.20%)had the best anti-aging effects,while the GMS was not obvious;The effect of anti-aging contains SE(1.20%)was significantly better than the other three in 4 kinds of food emulsifiers.