超声波处理糯米粉制作的麻糬特性研究
Study on the characteristics of mochi made by waxy rice flour treated with ultrasound
刘洁 1喻文敬 1杨秋晔 1刘亚伟1
作者信息
- 1. 河南工业大学粮油食品学院,河南郑州 450001
- 折叠
摘要
为了评价超声波处理的糯米粉在实际食品中的应用效果,以超声波处理(功率130 W,料液比1∶2 g/mL,时间 20 min)的糯米粉(ultrasound treated waxy rice flour,UT-WRF)和原糯米粉(native waxy rice flour,N-WRF)为原料制作麻糬,分析并比较麻糬特性.结果表明:与以N-WRF为原料制作的麻糬(mochi prepared by native waxy rice flour,N-Mochi)相比,以 UT-WRF 为原料制作的麻糬(mochi pre-pared by ultrasound treated waxy rice flour,UT-Mochi)更加爽滑不粘牙,柔软而富有弹性,评分更高且更加明亮剔透;经扫描电子显微镜观察到UT-Mochi的表面孔径较小且大小较为均一;UT-Mochi的表观黏度、拉伸断裂力和最大拉伸距离均高于N-Mochi,储能模量、硬度和咀嚼性均低于N-Mochi;UT-Mo-chi 中的可冻结水含量、横向弛豫时间和峰面积均低于N-Mochi,其水分分布更分散.经超声波处理的糯米粉制作的麻糈在外观、质构以及感官方面得到明显改善.
Abstract
In order to evaluate the effects of ultrasound on waxy rice flour,the characteristics of mochi made by native waxy rice flour(N-WRF)and ultrasound treated(the ultrasonic power was 130 W,ultrasonic time 10 min,and the ratio of material to liquid was 1∶2)waxy rice flour(UT-WRF)were analyzed and compared.The results showed that mochi made by ultrasound treated waxy rice flour(UT-Mochi)was smoother,softer and more elastic than mochi made by native waxy rice flour(N-Mo-chi),the sensory score of UT-Mochi was higher,and the UT-Mochi was brighter and more transparent.Scanning electron micrographs showed that the pore size of the surface of UT-Mochi was smaller and more uniform than that of N-Mochi.The apparent viscosity,tensile breaking force and maximum tensile distance of UT-Mochi were higher than that of N-Mochi.The storage modulus,hardness and chewiness of UT-Mochi were lower than that of N-Mochi.The content of freezable water content in UT-Mochi,and the transverse relaxation time(T2)and peak area A22 of UT-Mochi were lower than those of N-Mo-chi,hence,the water distribution in UT-Mochi was more homogeneous.According to the above results,it is concluded that the appearance,texture and sensory characteristics of UT-Mochi were signifi-cantly improved by ultrasonic treatment.
关键词
超声波/糯米粉/麻糬/质构特性/流变学特性Key words
ultrasound/waxy rice flour/mochi/textural properties/rheological properties引用本文复制引用
出版年
2024
NETL
NSTL
万方数据