摘要
针对汤圆在速冻过程中容易出现脱水、冻裂和坍塌等质量问题,选用羧甲基淀粉钠对速冻汤圆的面团进行改良,以失水率、冻裂率、感官评分为指标,探讨了羧甲基淀粉钠的取代度及添加量对速冻汤圆品质的影响。结果表明,以取代度为0.3、0.7、1.0的羧甲基淀粉钠分别按0.2%、0.5%、1.0%、1.5%添加,对速冻汤圆的品质均有改善作用。取代度为1.0的羧甲基淀粉钠,按1.0%添加,对速冻汤圆的品质改善最佳。
The sodium carboxymethyl starch was selected to improve the quality of deepfrozen rice dumpling.The effects of different degree of substitution and addition of sodium carboxymethyl starch on quality of deep-frozen rice dumplings were investigated in order to resolve the problem of dehydration,dumpling cracking and collapse.The result indicated that the quality of deep-frozen rice dumplings have improved by the sodium carboxymethyl starch with each degree of substitution of 0.3,0.7,1.0and each concentration of 0.2%,0.5%,1.0% and 1.5%.The deep-frozen rice dumpling had the best quality when sodium carboxymethyl starch with the accession quantity is 1.0%,degree of substitution is 1.0.
出处
《长江大学学报（自科版）（中旬）》
CAS
2014年第6期55-58,6,共4页
Journal of Yangtze University(Nature Science Edition)
基金
长江大学-湖北达雅生物科技联合实验室项目(34110346)
关键词
羧甲基淀粉钠
速冻汤圆
品质
sodium carboxymethyl starch
deep-frozen rice dumplings
quality
