羟丙基木薯淀粉对糯米混粉特性及年糕品质的影响

Effect of Hydroxypropyl Tapioca Starch on Glutinous Rice Flour Blending Characteristics and Rice Cake Quality

为研究羟丙基木薯淀粉对糯米混粉特性及年糕品质的影响,将羟丙基木薯淀粉分别以添加量为0%、3%、6%、9%、12%加入到糯米粉中配制混合粉,对其混合粉糊化特性、动态流变学特性、微观结构进行分析,同时考察对年糕质构特性和感官品质影响。结果表明,随着添加量的增加,混合粉峰值黏度、最低黏度、最终黏度和回生值均不断下降;混合粉面糊的弹性模量G′和黏性模量G″均呈现上升的趋势;年糕质地变硬,但冷藏期硬度增强幅度逐渐减弱;年糕的感官评分先增大后减小,羟丙基木薯淀粉添加量为9%时年糕的感官评分最高。

To study the effect of hydroxypropylated tapioca starch on the properties of glutinous rice flour and the quality of rice cake,the hydroxypropyl tapioca starch was added to glutinous rice flour at the ratio of 0%,3%,6%,9%,and 12%to prepare a mixed powder.The pasting properties,dynamic rheological properties,and microstructure were analyzed.The effects on the texture properties and sensory quality of rice cakes were also investigated.The results showed that the peak viscosity,minimum viscosity,final viscosity and retrogradation value of the mixed powder decreased,while the elastic modulus G′and viscosity modulus G″of the mixed powder batter showed an upward trend with the increased of hydroxypropylated tapioca starch.In addition,the texture of rice cake became harder,but theenhanced extent of hardness gradually declined during the cold storage period;the sensory score of rice cakes increased first and then decreased.The sensory score of rice cake is the highest when the amounts of hydroxypropyl tapioca starch were 9%.