L-抗坏血酸处理新糯米的工艺研究及应用
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上海理工大学

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L-ascorbic Acid treatment and Its Application on Fresh Glutinous Rice
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University of Shanghai for Science and Technology

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    摘要:为了改善新糯米制粉品质不好的问题。本文以新鲜糯米为试验材料,在单因素试验基础上,采用响应面法优化L-抗坏血酸处理糯米的工艺条件,并对速冻汤圆的蒸煮及食味品质进行研究。结果表明,L-抗坏血酸处理糯米的最佳工艺条件为:氧化剂浓度0.39‰、氧化时间48h、温度60℃,在最优条件下,糯米粉的峰值黏度、谷值黏度、最终黏度和回生值均上升,与原糯米粉相比,峰值黏度增加81.5%;汤圆的硬度、黏弹性和咀嚼性增加,感官评分上升,浑汤率下降。本研究能显著提升新糯米粉的峰值黏度和改善速冻汤圆的食味品质。

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    Abstract: In order to improve the quality of fresh glutinous rice flour, fresh glutinous rice was treated with L-ascorbic acid in optimum condition based on single factor experiment with response surface methodology. The effect of treated glutinous rice flour on the sensory qualities of cooked frozen glutinous rice dumplings was evaluated. The glutinous rice treated with 0.39% oxidant concentration at 60℃ for 48h revealed that all the viscosities (peak, trough and final) and retrogradation value of glutinous rice flour increased. Compared with the initial glutinous rice flour, the peak viscosity was increased by 81.5%. At the same time, the hardness, viscoelasticity and chewiness of rice dumplings and the transmittance (%) of dumpling soup (expressed by paste trubidity) were all improved with higher sensory score. These results indicated that L-ascorbic acid treatment could significantly enhance the peak viscosity of fresh glutinous rice flour and improve the sensory quality of frozen glutinous rice dumplings.

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  • 收稿日期:2021-02-02
  • 最后修改日期:2021-03-17
  • 录用日期:2021-04-01
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