摘要
为确定适宜速冻汤圆加工专用糯米的关键性指标及指标范围,以22种糯米为原料制备速冻汤圆,探讨糯米主要成分、糊化特性对汤圆质构品质的影响,并利用主成分分析建立汤圆综合品质评价模型,再通过逐步回归分析筛选出影响汤圆综合品质的关键性指标,结合聚类分析得到适宜加工汤圆的原料糯米关键性指标的范围。结果表明:糯米的水分含量、脂肪含量、峰值黏度、崩解值、回生值、最低黏度、最终黏度、热焓与汤圆的质构品质存在显著(P<0.05)相关性。影响汤圆综合品质的关键性指标为糯米原料的直链淀粉含量和脂肪含量,适宜加工速冻汤圆的原料糯米的直链淀粉含量应大于2.52%,脂肪含量应小于1.03%。
In order to identify the core indicator and the range of special glutinous rice for the processing of glutinous rice ball,there were 22 cultivars of glutinous rice were used as raw material to prepare quick-frozen glutinous rice ball in this paper,and the effects of main components of glutinous rice and gelatinization properties of rice starch on the texture quality of glutinous rice ball were discussed.Principal component analysis was used to establish a comprehensive quality evaluation model.The core indicators affecting the comprehensive quality of glutinous rice ball were screened by stepwise regression analysis.Threshold range of the core indicators of glutinous rice raw material for processing glutinous rice ball were obtained by cluster analysis.The results showed that there were significant(P<0.05)correlations among the moisture content,fat content,peak viscosity,breakdown,setback value,minimum viscosity,final viscosity,thermal enthalpy of glutinous rice and texture quality of glutinous rice ball.The core indicators affecting the comprehensive quality of glutinous rice ball were amylose content and fat content,and the threshold range of amylose content of glutinous rice which is suitable for processing rice ball was supposed to be higher than 2.52%,and the fat content was supposed to be lower than 1.03%.
作者
党允卓
周坚
吕庆云
陈轩
周康
DANG Yunzhuo;ZHOU Jian;LYU Qingyun;CHEN Xuan;ZHOU Kang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;College of Mathematics and Computer Science,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品科技》
CAS
北大核心
2020年第1期251-256,共6页
Food Science and Technology
基金
十三五国家重点研发计划项目(2017YFD0401102-02)。
关键词
糯米
速冻汤圆
汤圆品质
关键性指标
glutinous rice
quick frozen glutinous rice ball
rice ball quality
core indicators
作者简介
党允卓(1995—),男,硕士研究生,研究方向为谷物资源开发利用。;通信作者:吕庆云
