以不同糯米淀粉副产物为原料制备汤圆的品质研究

Study on the quality of glutinous dumplings with by-product from glutinous rice starch prepared by different protease hydrolysis processes

酶法制备糯米淀粉后会产生约25%质量分数的副产物,为了提高副产物的综合利用率、改善汤圆的食用品质,本研究以不同糯米淀粉副产物为原料制备汤圆,分析其理化和热机械学性质,评价制作汤圆后的物性和感官特征.结果表明:碱性蛋白酶组的糯米粉中水分分布更趋向于淀粉与蛋白分子内部或分子间结合水,对食品加工操作较为敏感,崩解值和溶解度比对照组分别增大17%和1.4%;而酸性或中性蛋白酶组的糯米粉与氢质子间的结合能力增强,糊化后回生值显著降低,最高降幅为64%,由该糯米粉制备的汤圆具有较好的粘弹特性,内聚性和回复性数值比对照组显著增加,分别达14%和38%.不同酶法制备得到的糯米淀粉副产物均能改善汤圆咀嚼时的粘牙特性和食团团聚形态,口腔残渣率比对照组显著降低,降幅为52%,咀嚼后食团颗粒分布更均匀、更利于吞咽.

About 25%mass fraction by-product was produced after protease hydrolysis processing of glutinous rice starch.In this study,glutinous rice flours and glutinous dumplings were produced containing by-products from glutinous rice starch prepared by different protease hydrolysis processes.In order to improve the comprehensive utilization rate of the by-product and eating quality of glutinous dumplings,the physicochemical and thermo-mechanical properties of glutinous rice flour and the physical and sensory properties of glutinous dumplings were investigated.It was found that the glutinous rice flour containing by-product from glutinous rice starch prepared by alkaline protease hydrolysis process showed shorter T_(22) relaxation time,less elastic gel-like network structure,and high sensitivity to food processing.The breakdown value and solubility were increased by 17%and 1.4%respectively compared with the control.However,the glutinous rice flours containing by-products from glutinous rice starch prepared by neutral or acid protease hydrolysis processes showed stronger water-binding capability and lower setback value with the higher decrease of 64%compared with the control.Moreover,it was observed that the glutinous dumplings produced containing by-products from glutinous rice starch prepared by neutral or acid protease hydrolysis processes showed better viscoelastic properties,which resulted in higher cohesiveness and resilience(increased by 14%and 38%,respectively).The oral residue rate,reunion form and granule distribution of cooked glutinous dumplings were improved significantly with by-products from glutinous rice starch prepared by different protease hydrolysis processes,which resulted in less oral residue rate(decreased as high as 52%),more evenly distributed and easier to swallow.