Effect of improvers on the quality of quick-frozen rice balls
[Objective]This study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.[Methods]The addition of hydrothreose,soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.[Results]The optimal dosage combinations of the three amendments were hydrothreose 4%,soluble soybean polysaccharide 0.6%and trehalose 8%.After repeated thawing and freezing,the structure of the dumpling flour was relatively complete.[Conclusion]After the improvement,the frost cracking rate of the dumpling was reduced,and the hardness and sense of the dumpling were suitable.
国家科技期刊平台
NSTL
万方数据
