不同品种糯米的粉质特性分析及对其冰点温度的影响

为明确不同糯米的粉质特性对冰点温度的影响，以实际应用中具有代表性的25种糯米粉为试验材料，测定其理化特性，通过相关性分析和主成分分析，探讨糯米粉原料特性对冰点温度的影响。结果表明，25种糯米粉粉团的冰点温度分布在?1.35~?2.65 ℃之间；脂肪含量与冰点温度成显著负相关（P<0.05），而蛋白质、淀粉、灰分与冰点温度之间不存在明显的依存关系；糯米粉热特性、吸水率、溶解度、胶稠度和平均粒径与冰点温度均呈极显著负相关（P<0.01）。主成分分析结果显示，影响糯米粉冰点温度的关键特性为糯米粉的平均粒径、热特性（峰值温度、起始温度、终止温度）、最终粘度、粗脂肪含量和溶解度。研究结果可为冰点冷冻汤圆工业化生产时合理选择糯米粉提供理论依据，实验范围内，优糯6211、黑糯米纯粉、预糊化糯米粉较为适合制作冰点冷冻汤圆。

Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of the glutinous rice flours were measured. Through correlation analysis and principal component analysis, the influence of the raw material characteristics of glutinous rice flour on the freezing point temperature was discussed. The results showed that the freezing point temperature of the 25 kinds of glutinous rice flour was between ?1.35~?2.65 ℃. The fat content had a significant negative correlation with the freezing point temperature (P<0.05), while there was no obvious dependence between protein, starch, ash and freezing point temperature. The thermal properties, water absorption, solubility, gel consistency and average particle size of glutinous rice flour were all significantly negatively correlated with the freezing point temperature (P<0.01). Principal component analysis results showed that the key factors affecting the freezing point temperature of glutinous rice flour were mainly the average particle size of glutinous rice flour, the thermal characteristics of glutinous rice flour (peak temperature, starting temperature, ending temperature), final viscosity, crude fat content and solubility. The research results could provide a theoretical basis for the rational selection of raw materials for the industrial production of glutinous rice flour with freezing point frozen glutinous rice balls. Within the scope of the experiment, Younuo 6211, pure black glutinous rice flour, and pre-gelatinized glutinous rice flour are more suitable for making freezing point frozen tangyuan.