摘要
针对传统中式糯米糕团易失水老化的缺点,通过向其中添加海藻糖以提高传统糯米糕团的保质期。研究结果表明,海藻糖对中式糯米糕团制品的保水性、口感、硬度等品质有一定提高,并可在一定程度上抑制糯米糕团制品中淀粉的回生现象,从而延长糕团制品的保质期。其最佳添加量为米粉用量的10%。此外,通过低场核磁技术研究了相关机制,初步认为海藻糖是通过提高淀粉中水分子流动性抑制了糯米糕团制品中淀粉回生现象。
In order to prevent the aging of traditional rice cake, trehalose was added in traditional rice cake to prolong the shelf life. The results showed that trehalose could improve the water holding capacity, flavor and hardness, and could also inhib- it the retrogradation of starch molecules to prolong the shelf life in some extent. The optimum dose of trehalose was 10~. In addition, the related mechanism was also studied by low-field NMR technology. It showed that the retrogradation of starch mol- ecules in the traditional rice cake was inhibited for improving the mobility of water molecules by trehalose.
出处
《粮食与饲料工业》
CAS
北大核心
2014年第3期22-25,共4页
Cereal & Feed Industry
基金
南京晓庄学院校科研项目(2012NXY08)
关键词
中式糯米糕团
海藻糖
淀粉回生
低场核磁
traditional rice cake~ trehalose
starch retrogradation
low-field NMR
作者简介
麦锋（1992-），男，研究方向为食品科学与工程。
通讯作者：汪振炯（1978-），男，讲师，工学博士，研究方向为生物资源综合开发与利用。
