蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响

Effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan

将蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,考察蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响。结果显示:蜡质玉米淀粉的添加能提高糯米粉的透明度,升高沉降值,同时降低糯米粉的峰值黏度和崩解值。蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,使汤圆的高径比有所降低,冷冻失水率上升。加有蜡质玉米淀粉的速冻汤圆煮制后汤的透明度提高,质构特性结果显示汤圆的硬度和咀嚼性稍有降低,感官评价得分不受影响。

The effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan was studied.The results showed that waxy maize starch could improve the transparency of glutinous rice flour,increase the sedimentation value,and decrease the peak viscosity and breakdown value of glutinous rice flour.Waxy maize starch was added to glutinous rice flour to make quick-frozen tang-yuan.The ratio of height to diameter of tang-yuan was reduced and the rate of frozen water lose was increased.The transparency of the tang-yuan soup after cooking was improved,but the hardness and chewability of tang-yuan were slightly decreased,and the sensory evaluation score was unaffected.