韧化处理糯米粉汤圆与添加剂改良汤圆品质比较.PDF

中国科技论文在线 韧化处理糯米粉汤圆与添加剂改良汤圆品 质比较 # 丁广芹，钟芳，李玥** 5 （江南大学食品学院，无锡，214122 ） 摘要：本文对糯米粉进行韧化处理，研究了处理的水分含量、温度、时间对糯米粉中抗性淀 粉含量的影响，并将韧化后糯米粉制成的汤圆与添加剂改良后的汤圆进行品质比较与分析。 结果显示，水分含量55% 、温度50℃、时间4h 条件下得到的韧化糯米粉抗性淀粉含量由原 10 来的 3.92%增加到 15.25%。韧化处理糯米粉制备的速冻汤圆冻裂率降低，蒸煮后汤的透光 率增加，质构特性部分改善。与添加剂改良汤圆相比，消化特性明显改善，其中快消淀粉减 少，慢消淀粉及抗性淀粉含量增加。 关键词：韧化处理；速冻汤圆；添加剂；消化特性 中图分类号：TS213.3 15 Comparison of the quality of dumplings made of annealed glutinous rice flour and improved by additives Ding Guangqin, Zhong Fang, Li Yue (School of food science and technology, Jiangnan University, Wuxi, 214122) 20 Abstract : The resistant starch content of glutinous rice flour annealed under different conditions (moisture, temperature, time) was evaluated, and qualities of fast-frozen dumplings made of the glutinous rice flour after annealing were compared with other dumplings containing different additives in this study. The result indicated that the annealing conditions had different effects on resistant starch content. Glutinous rice flour annealed under 55% moComparison of the quality of dumplings made of 25 annealed glutinous rice flour and improved by additivesisture, 50℃, 4h showed the highest content of resistant starch (15.25%), higher than that of the native flour (3.92%). In terms of improvement of dumpling qualities, annealed flour dumplings showed lower cracking rate, higher transmittance of the soup after boiling and better textural properties. Annealed flour also proved to have better effect on starch