低蛋白糯米粉对速冻汤圆品质的影响

目的研究不同低蛋白糯米粉含量对速冻汤圆品质的影响。方法低蛋白糯米粉和普通糯米粉分别以0:1、1:3、1:1、3:1、1:0(m:m)5个不同配比制作速冻汤圆,测定汤圆煮制后的质构特性、高径比、浑汤度,并对汤圆进行感官评价。结果低蛋白糯米粉和普通糯米粉配比为1:3(m:m)时,混粉的蛋白质含量5.03%,峰粘678 BU,制作的速冻汤圆软硬适中,粘附性降低了48.3%,汤圆软糯香甜、爽口不粘牙,感官评分最高。结论低蛋白糯米粉和普通糯米粉1:3(m:m)配比能明显改善速冻汤圆的品质,为速冻米面生产提供参考意义。

Effects of low-protein glutinous rice flour on the quality of quick-frozen Tang-yuan

Objective To investigate the effects of different content of low-protein glutinous rice flour on the quality of quick-frozen Tang-yuan. Methods Low-protein glutinous rice flour and ordinary glutinous rice flour were mixed in 5 different ratios of 0:1, 1:3, 1:1, 3:1, 1:0 (m:m). The texture, ratio of height to diameter and transmittance of soup of quick-frozen Tang-yuan after cooking were determined, and sensory evaluation was carried out. Results When low-protein glutinous rice flour and ordinary glutinous rice flour were in the ratio of 1:3 (m:m), protein content of the mixed glutinous rice flour was 5.03%, peak viscosity was 678 BU, small adhesion reduced by 48.3%, and quick-frozen Tang-yuan was moderate hardness. Also quick-frozen Tang-yuan were soft waxy, refreshing and non-stick teeth, which got the highest sensory score. Conclusion When the low-protein glutinous rice flour and ordinary glutinous rice flour is in the ratio of 1:3 (m:m), it can obviously improve the quality of frozen Tang-yuan. This research can provide references for the production of quick-frozen rice.