摘要
将经过辛烯基琥珀酸酐(OSA)改性后的粳碎米制成的辛烯基琥珀酸碎米淀粉酯(OSBRS)应用到年糕的制作中,通过单因素试验得到年糕的最佳制备工艺:粳碎米与糯米质量比2∶3、OSBRS添加量5%、加水量50%,在此工艺条件下,制作的年糕感官评分为87.45。品质分析发现:加入OSBRS后,年糕的蒸煮损失由2.80%下降到2.09%,吸水率从3.33%增加到4.03%;储存7 d后,OSBRS年糕的持水率从79.38%下降到73.47%,硬度从753.78 g增加至872.32 g,显著优于碎米年糕。此外,OSBRS碎米年糕的质构特性也有所提高,OSBRS不仅提高粳碎米的利用价值,还为传统美食的发展提供参考依据。
Octenylsuccinated rice starch(OSBRS)made from broken japonica rice modified by octenylsuccinate anhydride(OSA)was applied to prepare niangao(New Year cake made from glutinous rice flour).At the optimal preparation process obtained based on single factor tests,broken rice to whole rice ratio 2∶3,OSBRS addition 5%,water addition 50%,the sensory score of the product was 87.45.Quality analysis showed that the cooking loss of the product decreased from 2.80% to 2.09% and water absorption increased from 3.33% to 4.03% after OSBRS added.After being stored for 7 days,the water holding ratio of the product decreased from 77.12% to 68.19%,and the hardness increased from 745.95 to 927.46 g,the water holding ratio decreased from 79.38% to 73.47%,and the hardness increased from 753.78 to 872.32 g.In addition,the cohesiveness,elasticity,chewability and resilience of OSBRS added product were also improved.
作者
刘浩
LIU Hao(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang,Hebei 050081,China)
出处
《美食研究》
北大核心
2023年第3期75-80,共6页
Journal of Researches on Dietetic Science and Culture
基金
河北省高等学校人文社会科学研究项目(SZ201073)。
关键词
粳碎米
辛烯基琥珀酸碎米淀粉酯
年糕
储存
品质
broken japonica rice
octenyl succinated rice starch
niangao
storage
quality
