Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

胖大海胶对微波用速冻汤圆品质的影响

为了提高微波用速冻汤圆的品质,改善产品质量,以胖大海的中层皮层吸水胀润后形成的胶状物为对象,研究不同添加量的胖大海胶对微波用速冻汤圆品质的影响。结果表明,与空白对照相比,胖大海胶的添加可显著影响糯米粉的糊化特性,随着胖大海胶添加量的增加,峰值黏度、热浆黏度、冷浆黏度及糊化温度均呈增加趋势,崩解值则明显降低;胖大海胶的添加使汤圆的硬度、黏性显著降低,弹性略有减小,但无显著性差异;胖大海胶可以显著提高煮制预熟化汤圆汤的透光度,对微波熟化的汤圆汤透光度影响无规律;当胖大海胶添加量为0.4%~1.0%时,汤圆塌陷度显著降低;冻融循环实验结果表明,胖大海胶的适量添加,可明显降低汤圆冻裂率,汤圆表面裂痕减轻,冻纹减少。综合来看,胖大海胶可以明显提高微波用速冻汤圆品质,当胖大海胶添加量为0.6%~0.8%时,微波用速冻汤圆品质最优。

胖大海胶对猪肉糜品质的影响

以胖大海的中层皮层吸水胀润后形成的胶状物为研究对象,研究了胖大海胶对猪肉肉糜蒸煮损失、色泽、质构及感官品质的影响。结果表明:胖大海胶的加入可明显减小肉糜的蒸煮损失,提高肉制品产率,且与胖大海胶的加入量和加入方式有关,0.2%的胖大海胶溶解后加入效果最好;胖大海胶的加入对肉糜色泽有一定的影响:亮度减弱,红度和黄度有所增加;质构方面,胖大海胶可减小肉糜的硬度和咀嚼性,增大其弹性,感官评价结果基本与质构测定一致。

胖大海胶对鲜湿面流变学特性及蒸煮品质的影响

以胖大海胶(胖大海的中层皮层吸水胀润后形成的胶状物)为对象,将胖大海胶以0%、0.2%、0.4%、0.6%、0.8%、1.0%(质量分数)的比例添加到面粉中,研究胖大海胶对面团热机械学特性、面粉糊化特性、鲜湿面质构特性、色泽以及蒸煮损失等品质的影响。结果表明,面粉中适量添加胖大海胶可增强淀粉糊化热稳定性,延缓淀粉老化速率;胖大海胶的添加可显著提高鲜湿面吸水率,使鲜湿面蒸煮损失率显著降低,改善鲜湿面滑口感;色泽方面,胖大海的添加使鲜湿面亮度减弱,但具有咖啡色色泽。综合考虑,当胖大海胶添加量在0.4%~0.6%时,鲜湿面的整体品质较为理想。

辅料添加对调理猪排品质的影响

采用猪里脊肉为主要原料,通过单因素试验以及响应面优化,研究胖大海胶、大豆分离蛋白、糯米粉对调理猪排油炸损失、蒸煮损失、持水力、硬度、感官评分的影响,优化复配工艺,旨在生产出风味优良、口感优良、方便快捷、适合工业化生产的优质方便菜肴。单因素研究结果表明,添加0.4%~1.2%的胖大海胶时,随胖大海胶的增多,硬度逐渐下降,持水力逐渐上升;当胖大海胶添加量为0.8%时,感官评分最高,综合评价指数也最高;大豆分离蛋白可显著降低油炸损失和蒸煮损失,当大豆分离蛋白添加量为2%时,综合评价指数最高;糯米粉添加量为3%时,硬度最小,感官评分最高,综合评价指数也最高。通过响应面优化确定胖大海胶、大豆分离蛋白、糯米粉的最优添加量为:胖大海胶0.7%、大豆分离蛋白1.8%、糯米粉3.3%,此时综合评价指数为16.05。