速冻及冷冻储藏对糯米制品水分变化及品质影响研究进展

我国糯米制品种类繁多，因高水分含量、淀粉回生老化及微生物等因素限制了该类淀粉基产品在工业化食品中的应用。速冻是一种能有效延缓糯米制品品质劣变的方法，研究冷冻体系下糯米制品的品质变化及其机理，可为发展速冻类糯米制品提供一定理论基础。本文综述了糯米制品在速冻及冷冻储藏过程中水分、淀粉等成分的变化以及对其品质的影响，同时总结了冷冻体系下微生物对该类制品的潜在风险，并进一步提出了糯米制品品质控制与改良的建议，以期促进速冻糯米制品产业的发展。

Research progress on effects of quick freezing and frozen storage on moisture change and quality of waxy rice products

There are many kinds of waxy rice products in China, but the application of this kinds of starch based products in industrial food is limited because of their high water contents , starch regeneration and microorganism. Quick freezing is an effective method to delay the quality deterioration of waxy rice products. It can provide a theoretical basis for the development of quick-frozen waxy rice products to study the quality change and mechanism of waxy rice products under freezing system. This paper reviewed the changes of moisture and starch of the waxy rice products and the influence on their quality. The microbial potential risks of this kind of products in the refrigeration system were summarized. Furthermore, some suggestions on quality control and improvement of the waxy rice products were provided in order to promote the development of quick-frozen waxy rice products industry.