亚麻籽胶对速冻汤圆品质的影响
Effect of Flaxseed Gum on the Quality of Quick-frozen Rice Dumplings
蔡旭冉 1高晨露 2王雨滋 2陈世福 3黄诗雨2
作者信息
- 1. 合肥师范学院 生物与食品工程学院,安徽 合肥 230601;安徽同福集团股份有限公司,安徽 芜湖 241200
- 2. 合肥师范学院 生物与食品工程学院,安徽 合肥 230601
- 3. 安徽同福集团股份有限公司,安徽 芜湖 241200
- 折叠
摘要
探讨亚麻籽胶对速冻汤圆品质特性的影响.实验结果表明,随着亚麻籽胶添加量的增多,速冻汤圆的冻裂率、塌陷度和汤汁透光率均有所改善;添加质量分数为 0.3%亚麻籽胶时,速冻汤圆的硬度、咀嚼性、胶黏性值最低,弹性、内聚性值最高;添加亚麻籽胶的糯米粉剪切应力、弹性模量和黏性模量值均随亚麻籽胶含量的增多而显著增大.亚麻籽胶添加量为 0.3%时,速冻汤圆品质最佳.
Abstract
The effect of flaxseed gum on the quality characteristics of quick-frozen rice dumplings was studied.The experimental results showed that with the increase of flaxseed gum,the freezing cracking rate,collapse degree and light transmittance of the soup were improved.When 0.3%flaxseed gum was added,the hardness,chewability and adhesiveness of quick-frozen rice dumplings were the lowest,and the elasticity and cohesiveness were the highest.The shear stress,elastic modulus and viscosity modulus of glutinous rice flour added with flaxseed gum increased significantly with the increase of flaxseed gum content.When the content of flaxseed gum was 0.3%,the quality of quick-frozen rice dumpling was the best.
关键词
多糖/冻裂率/质构特性/流变特性Key words
polysaccharide/frost cracking rate/texture properties/rheological properties引用本文复制引用
基金项目
安徽省药食同源天然资源开发与利用工程实验室开放基金(YSTY2022013)
安徽省绿色食品乡村振兴协同技术服务中心开放基金(GXXT-2022-078)
合肥师范学院质量工程项目特需项目(2023hqzyk18)
合肥师范学院科研促进教学专项(2023KYJX16)
安徽省自然科学基金(1808085QC96)
出版年
2024
国家科技期刊平台
NSTL
万方数据