糯米粉品种对湿法速冻汤圆品质的影响

Effect of Varieties of Glutinous Rice Flour on the Quality of Wet Quick-frozen Rice Dumplings

为探究不同品种糯米原料的粉质特性对采用湿法工艺制得的速冻汤圆品质的影响,选取8种原料糯米,测定其基本组分、糊化特性、热力学特性,以及制得的湿法速冻汤圆的各项品质指标,采用主成分及相关性分析,研究糯米粉特性和湿法速冻汤圆品质的关系。结果表明,第一主成分反映糯米粉的糊化特性和汤圆的质构特性及水分分布,对糯米粉的评价与选择方面起重要作用。糊化温度和硬度呈显著正相关,糊化温度、最终黏度和回复性呈显著正相关。糯米粉中脂肪含量高于0.8%,溶胀指数在10.53~12.65 g/g之间,水溶性指数在16.33%~19.77%之间,糊化温度在71.00~72.97℃之间,峰值黏度在1892.00~2124.33 cp之间,崩解值在834.00~880.67 cp之间,回生值在240.33~248.67 cp之间的糯米品种更适合制作湿法汤圆。结论:8个糯米品种中,越糯碎1号制作的湿法速冻汤圆,具有更理想的口感,品质更加稳定。该结论可为湿法速冻汤圆生产中糯米的选择提供一定理论参考。

The characteristics of raw material glutinous rice are very important for the frozen rice dumpling's quality.To investigate the influence of the powder characteristics of different varieties of glutinous rice on the quality of frozen rice dumplings produced by a new wet process.In this paper,eight kinds of glutinous rice were selected and their basic components,pasting characteristics and thermodynamic properties were determined,and the quality indexes of the wet quick-frozen rice dumplings were also determined.The relationship between the characteristics of glutinous rice flour and the quality of wet quick-frozen rice dumplings was systematically studied using principal component and correlation analysis.The results showed that for the principal component analysis,the first principal component,which reflects the pasting characteristics of glutinous rice flour and the textural characteristics and moisture distribution of rice dumplings,plays an important role in the evaluation and selection of glutinous rice flour;for the correlation analysis,the pasting temperature and hardness were significantly and positively correlated,and the paste temperature,peak viscosity,final viscosity,and reversibility were significantly and positively correlated;glutinous rice flour containing more than 0.8%fat,the swelling power index is between 10.53 g/g and 12.65 g/g,the water solubility index is between 16.33%and 19.77%,and the pasting temperature is between 71.00℃ and 72.97℃.Glutinous rice varieties with peak viscosity between 1892 cp and 2124.33 cp,a breakdown value between 834.00 cp and 880.67 cp,and a setback value between 240.33 cp and 248.67 cp are more suitable for making wet dumplings.On the whole,among the eight varieties,the wet quick-frozen rice dumplings made from Vietnamese glutinous rice and the Northeast glutinous rice were more stable in quality and had a more desirable taste.The findings of the study can provide some theoretical reference for the selection of glutinous rice flour in the production of the new process of wet quick-frozen rice dumplings.