改良剂对速冻汤圆粉团品质的影响
Effect of improvers on the quality of quick-frozen rice balls
施嘉城 1杨华 1沈存宽 1刘悦 1王馨怡 1颜金鑫1
作者信息
- 1. 浙江万里学院生物与环境学院,浙江 宁波 315000
- 折叠
摘要
[目的]改善速冻汤圆在冷冻贮藏过程中品质下降的问题,并探究合适的改良剂配方.[方法]以水苏糖、可溶性大豆多糖和海藻糖作为改良剂,采用Box-Behnken试验设计及响应面分析法优化改良剂的添加量.[结果]3种改良剂的最优添加量组合为水苏糖4%,可溶性大豆多糖0.6%,海藻糖8%.加入改良剂后的汤圆粉团反复融冻后,结构较为完整.[结论]经改良后的汤圆粉团冻裂率降低,硬度与感官较合适.
Abstract
[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.
关键词
汤圆粉团/改良剂/冷冻贮藏/抗冻性/冻裂率Key words
glutinous rice balls/improver/frozen storage/frost resistance/frozen cracking rate引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据