胶凝化工艺对年糕水分分布状态和微观结构的影响

以糊化度、白度值、感官评分、蒸煮特性及质构特性为年糕的品质评价指标,研究胶凝化时间、胶凝化温度及胶凝化湿度对年糕品质的影响,并采用正交试验优化工艺条件.在优化条件下,研究在不同胶凝化时间下,年糕的水分分布和微观结构的变化.结果表明:胶凝化时间、胶凝化温度及胶凝化湿度分别通过影响年糕的胶凝化程度、速率及水分分布,改变年糕...

Effects of Gelation Process on Water Distribution and Microstructure of Rice Cake

The gelatinization degree,whiteness value,sensory score,cooking characteristics and texture characteristics were used as the quality evaluation indexes of rice cake to investigate the effect of gelation time,temperature and humidity on the quality of rice cake.The optimization process were determined by orthogonal optimization experiment.Under the optimized process,the changes of water distribution and microstructure of rice cake with different gelation time was researched.Result:Gelation time,gelation temperature and gelation humidity changed the quality of rice cake by affecting gelation extent,velocity and water distribution,respectively.The optimal process was gelation time 18 h,gelation temperature 25℃,gelation humidity 80%.During the gelation process of the rice cake,the tightly bound water was separated from the end of the cluster structure chain and transformed to the less tightly bound water,and finally dispersed into the environment in the state of free water to deepen the gelation behavior,while specially the less tightly bound water existed as the intermediate between the tightly bound water and the free water.The microstructure indicated that the macromolecular clusters in the texture concentrate preferentially and form small pore structures.When the gelation behavior was almost complete,the structure became compact and continuous wall shape.