糯米糕储存过程中回生性质的变化研究.docVIP

  糯米糕储存过程中回生性质的变化研究 周颖，钱海峰，张晖** （江南大学食品学院，江苏无锡 214122） 5 10 摘要：采用物性测试仪、扫描电子显微镜和 X-射线衍射，测定圆糯米、血糯米、长糯米制 作而成三种米糕在储存 0 天和 4 天条件下的性质的差异，研究储存过程中三种糯米糕回生特 性的变化及差异。结果表明：随着储存时间的延长，淀粉老化回生的发生，三种糯米糕的质 构参数中硬度、胶粘性和咀嚼性明显增加，淀粉显微外貌由光滑紧致结构变成粗糙疏松多孔 结构，淀粉颗粒结构由典型 A-型晶体向 B-型晶体转换，结晶度均有所升高。糯米糕质构参 数中硬度、胶粘性、咀嚼性与 X-射线衍射中结晶度呈极显著正相关，相关系数分别为 0.951， 0.962，0.969。其中长糯米糕的硬度和结晶度增加最为显著，是三种糯米糕中最大值。 关键词：回生；质构；扫描电镜；X-射线衍射 中图分类号：TS213.3 15 Study on the change of retrogradation properties of glutinous rice cake during storage ZHOU Ying, QIAN Haifeng, ZHANG Hui (School of Food Science and Technology, Southern Yangtze University, Wuxi China 214122) 20 25 30 35 40 Abstract: Under the conditions of storage 0 days and four days, the properties of three glutinous rice cakes which are made of round glutinous rice, blood glutinous rice and long glutinous rice was measured by Physical property test instrument, scanning electron microscopy and X-ray diffraction,, to study the impact and difference on retrogradation properties of rice cakes. The results show that with the extension of storage time and the occurs of starch retrogradation , the texture parameters hardness, adhesiveness and chewiness of three glutinous rice cakes are significantly increased. The Ultrastructure of starch becomes rough porous structure instead of smooth compact structure. The typical A-type crystals of starch granules change into the B-type crystals, the degree of crystallinity are increased. The hardness, adhesiveness and chewiness of texture parameters and the degree of crystallinity of X-ray diffraction parameters was highly significant positive correlation, the correlation coefficient was 0.951,0.962,0.969. Among three glutinous rice cakes, the hardness and the degree of crystallinty of long glutinous rice cake are the most significant increase and the maximum value. Key words: retrogradation; TPA; SEM; XRD 0 引言 糯米糕的主要成分为淀粉，经过蒸煮等工艺后，淀粉基本上完全糊化。在储存运输过程 中，随着时间的延长，淀粉质构性质，颗粒结构性质和持水能力发生变化，而这些变化是淀 粉发生老化回生引起的，从而影响糯米制作的糕点的可接受程度[1]。 淀粉发生