摘要
煮熟的粉圆在储藏过程中容易发生老化。为延缓粉圆老化,保证粉圆在储藏过程中的口感,本实验将通过测定粉圆的质构硬度和感官评分来研究三种食品添加剂的添加量对粉圆老化特性及品质的影响。本实验将羟丙基二淀粉磷酸酯、海藻糖、β-环状糊精三种食品添加剂添加到粉圆中,以质构硬度的增加率和感官评分作为评价指标,通过单因素实验和正交试验确定粉圆的最佳抗老化配方。在单因素分析中,粉圆的感官评分随羟丙基二淀粉磷酸酯与木薯淀粉的比例、海藻糖添加量以及β-环状糊精添加量的增加呈先增加后降低的趋势;粉圆的硬度增加率随羟丙基二淀粉磷酸酯与木薯淀粉比例、海藻糖添加量增加而逐渐减小,随β-环状糊精添加量的增加呈先减小后增大的趋势。以硬度增加率为评价指标,通过正交试验优化粉圆抗老化工艺。最佳抗老化配方:羟丙基二淀粉磷酸酯和木薯淀粉以5∶5比例复配,以淀粉总质量计,添加35%的海藻糖和0.3%的β-环状糊精。按照最佳抗老化配方制得的粉圆在常温下放置6 h后,其质构硬度、感官品质与煮熟冷却后的新鲜粉圆相比变化较小,即粉圆的老化得到抑制。
The cooked tapioca pearls is easy to retrograde during storage. In order to delay the retrogradation of tapioca pearls and ensure the taste during storage,the effects of three food additives on retrogradation and quality of tapioca pearls were analyzed by measuring hardness and sensory score in this experiment. Taking the increase rate of texture hardness and the sensory score as the determination index,the optimal anti-aging formula of tapioca pearls with added hydroxypropyl distarch phosphate,trehalose and β-cyclodextrin was determined by single factor experiment and orthogonal experiment in this experiment. In the single factor analysis,the sensory score of tapioca pearls was firstly increased and then decreased with the increase of the ratio of hydroxypropyl distarch phosphate to cassava starch,trehalose and β-cyclodextrin. The hardness increase rate of tapioca pearls decreased with the increase of the ratio of hydroxypropyl starch phosphate to cassava starch and trehalose content,but decreased first and then increased with the increase of β-cyclodextrin content. Taking the increase rate of texture hardness as the determination index,the antiaging formula of tapioca pearls was optimized by orthogonal test. The optimal anti-aging formula of tapioca pearls was obtained as follows :the mixed starch consisted of hydroxypropyl distarch phosphate and cassava starch in a ratio of 5∶5,supplemented with 35% trehalose and 0.3% β-cyclodextrin(by mixed starch mass). Compared with the cooked tapioca pearls,the hardness and sensory quality of tapioca pearls prepared according to this formula changed little after 6h at room temperature,indicating that the retrogradation of tapioca pearls was inhibited.
作者
徐卓越
詹磊
王玉牛
李紫华
詹忆维
陈佩
XU Zhuoyue;ZHAN Lei;WANG Yuniu;LI Zihua;ZHAN Yiwei;CHEN Pei(Guangzhou Linghang(Zhaoqing)Food Company,Zhaoqing 526000;South China Agricultural University,Guangzhou 510640)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期197-202,共6页
China Food Additives
基金
2020年省级现代化农业产业园项目“云浮市新兴县丝苗米工业园”(批文:粤农函515号)。
关键词
粉圆
食品添加剂
老化
质构硬度
感官
tapioca pearls
food additives
retrogradation
texture hardness
sensory
