| 蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响 |
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| 引用本文： | 顾娟,郇美丽,李义,佟毅,魏晓明,陈佳佳,张秀荣,邹迪.蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响[J].粮食与饲料工业,2022(1):39-43,48. |
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| 作者姓名： | 顾娟 郇美丽 李义 佟毅 魏晓明 陈佳佳 张秀荣 邹迪 |
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| 作者单位： | 中粮营养健康研究院有限公司//营养健康与食品安全北京市重点实验室//老年营养食品研究北京市工程实验室;中粮生物科技股份有限公司;玉米深加工国家工程研究中心;中粮生化能源（公主岭）有限公司 |
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| 摘 要： | 将蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,考察蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响.结果显示:蜡质玉米淀粉的添加能提高糯米粉的透明度,升高沉降值,同时降低糯米粉的峰值黏度和崩解值.蜡质玉米淀粉添加于糯米粉中制作速冻汤圆,使汤圆的高径比有所降低,冷冻失水率上升.加有蜡质玉米淀粉的速冻汤圆煮制后汤的透明度提高,质构特性...
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| 关 键 词： | 蜡质玉米淀粉 糯米粉 速冻汤圆 糊化特性 质构特性 |
Effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan |
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| GU Juan,HUAN Mei-li,LI Yi,TONG Yi,WEI Xiao-ming,CHEN Jia-jia,ZHANG Xiu-rong,ZOU Di.Effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan[J].Cereal & Feed Industry,2022(1):39-43,48. |
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| Authors: | GU Juan HUAN Mei-li LI Yi TONG Yi WEI Xiao-ming CHEN Jia-jia ZHANG Xiu-rong ZOU Di |
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| Affiliation: | (COFCO Nutrition&Health Research Institute,Beijing Key Laboratory of Nutrtion&Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209,China;COFCO Biotechnology Co.,Ltd.,Bengbu 233010,China;National Engineering Research Center of Corn Deep Processing,Changchun 130033,China;COFCO Biochemical Energy(Gongzhuling)Co.,Ltd.,Gongzhuling 136100,China) |
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| Abstract: | The effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan was studied.The results showed that waxy maize starch could improve the transparency of glutinous rice flour,increase the sedimentation value,and decrease the peak viscosity and breakdown value of glutinous rice flour.Waxy maize starch was added to glutinous rice flour to make quick-frozen tang-yuan.The ratio of height to diameter of tang-yuan was reduced and the rate of frozen water lose was increased.The transparency of the tang-yuan soup after cooking was improved,but the hardness and chewability of tang-yuan were slightly decreased,and the sensory evaluation score was unaffected. |
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| Keywords: | waxy maize starch glutinous rice flour quick-frozen tang-yuan pasting properties texture characteristics |
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