食品与机械2024，Vol.40Issue(10)：116-121,6.DOI:10.13652/j.spjx.1003.5788.2023.81062
改良剂对速冻汤圆粉团品质的影响
Effect of improvers on the quality of quick-frozen rice balls
摘要
Abstract
[Objective]This study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.[Methods]The addition of hydrothreose,soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.[Results]The optimal dosage combinations of the three amendments were hydrothreose 4%,soluble soybean polysaccharide 0.6%and trehalose 8%.After repeated thawing and freezing,the structure of the dumpling flour was relatively complete.[Conclusion]After the improvement,the frost cracking rate of the dumpling was reduced,and the hardness and sense of the dumpling were suitable.关键词
汤圆粉团/改良剂/冷冻贮藏/抗冻性/冻裂率Key words
glutinous rice balls/improver/frozen storage/frost resistance/frozen cracking rate引用本文复制引用
施嘉城,杨华,沈存宽,刘悦,王馨怡,颜金鑫..改良剂对速冻汤圆粉团品质的影响[J].食品与机械,2024,40(10):116-121,6.基金项目
宁波市公益类科技计划项目(编号:2022S149) （编号:2022S149）
宁波市揭榜挂帅重点项目(编号:2022Z175,2023Z127) （编号:2022Z175,2023Z127）
