摘要
为解决豆沙粽近馅部位糯米夹生的问题,在传统工艺的基础上采用冻馅与糯米纸裹馅方法,经对不同工艺不同部位糯米颗粒的含水量和淀粉糊化度测定,发现冻馅法和糯米纸包裹法均可以提高近馅糯米的糊化度。近馅糯米的含水量依对照组、冻馅法、糯米纸包裹法分别为36.1%、51.8%、53.8%;其糊化度(酶-吸光度法检测)依序分别为46.8%、67.1%和68.9%。研究表明,豆沙粽糯米的夹生现象与其含水量有明确关系,采用冻馅和糯米纸包裹的方法可以有效防止豆沙粽糯米夹生的现象,这与该两工艺有效阻隔豆沙粽包裹时糯米在豆沙团的嵌入有关,且实际操作方法简单。
To solve the problem of half-cooked glutinousrice close to the sweetened bean paste in glutinous rice dumpling, frozen filling and rice paper wrapping filling methods were used. It was found, according to the water content and gelatinization measurements of the glutinousrice grains, that the above methods could enhance the gelatinization of glutinousrice close to the sweetened bean paste. The water content of the glutinousrice close to the filling in the control group, frozen fillling group and rice paper wrapping filling group were correspondingly 36.1%, 51.8% and 53.8%; while the respective starch gelatinization degrees （enzyme- absorbance testing） were 46.8%, 67.1% and 68.9%. The study showed that half-cooked glutinousrice in glutinous rice dumpling was closely related to the water content. It was proposed in the study that frozen fillling and rice paper filling methods were easy and practical ways to keep the glutinousrice from mixing into the filling, thus eliminating the phenomenon of half-cooked glutinousrice in sweetened bean paste glutinous rice dumpling.
出处
《食品工业》
CAS
北大核心
2010年第4期21-23,共3页
The Food Industry
基金
江西省科技厅(2007年)农业重点攻关项目
浙江省科技厅2006年重大科技攻关项目(2006C12114)资助
关键词
豆沙粽
夹生
含水量
淀粉糊化度
sweetened bean paste glutinous rice dumpling
half-cooked
water content
starch gelatinization degree
