汤圆粉团混料设计及抗冻性优化

Study on mixing design and freezing resistance optimization of glutinous rice balls

目的:改善汤圆粉团在冷冻过程中品质下降的不良状况。方法:通过单因素试验得到红薯淀粉、小麦淀粉的合适添加量,进而设计通过以红薯淀粉、小麦淀粉、糯米粉为原料设计D-最优混料试验,以改善汤圆感官品质、质构特性等,并于混料配方基础上探究深海鱼抗冻蛋白添加量对汤圆粉团抗冻性的影响,得出最优添加量。结果:最优混料配方为红薯淀粉12%,小麦淀粉11%,糯米粉77%;深海鱼抗冻蛋白适宜添加量为5%(以粉重计)。结论:由混料配方及抗冻蛋白(5%)制作而成的汤圆粉团抗冻性得到明显提升,综合品质较好。

Objective:To improve the poor quality of glutinous rice balls during the freezing process.Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment,and then the D-optimal mixture experiment was designed by using sweet potato starch,wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls.On the basis of the mixture formula,the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored,and the optimal addition amount was obtained.Results:The optimal mixture formula was 12%sweet potato starch,11%wheat starch and 77%glutinous rice flour;The suitable addition amount of deep-sea fish antifreeze protein was 5%(calculated by powder weight).Conclusion:The frost resistance of glutinous rice balls made from the mixture formula and antifreeze protein(5%)was obviously optimized,and the overall quality was improved.