不同改良剂对发酵米粉糊化特性及黏性米面团品质的影响

Effects of different modifiers on the pasting characteristics of fermented rice flour and the quality of sticky rice dough

中文关键词:  黏性米制品  发酵米粉  改良剂  糊化特性  感官特性

英文关键词:sticky rice products  fermented rice flour  modifiers  pasting characteristics  sensory characteristics

中文摘要:

      目的 基于糊化特性分析不同种类及添加量的改良剂对发酵黏性米制品品质的影响。方法 以糯米为主要原料, 向其添加β-淀粉酶、大豆多糖、海藻糖、黄原胶和瓜尔豆胶, 采用快速黏度分析仪(rapid viscosity analyzer, RVA)研究不同改良剂对米粉糊化特性的影响, 并通过感官评价分析黏性米制品的品质。结果 抗老化效果最好的是β-淀粉酶组, 且只有β-淀粉酶组的峰值黏度、最低黏度、最终黏度和衰减值均随着添加量的增加呈下降趋势, 其余组均呈上升趋势。黏性最高的是大豆多糖组, 衰减值最高的是黄原胶组。黏性米制品感官特性最好的是亲水胶体组, 其内部结构致密、黏弹性增强; β-淀粉酶和大豆多糖组的内部较松散、黏性增大、弹性减小; 海藻糖对于产品内部结构的影响较小, 添加过量口感下降明显。结论 上述改良剂从不同角度改善了发酵米制品品质, 经研究发现米粉的糊化特性与感官特性间存在密切关联, 这为发酵糯米食品的综合利用提供了参考依据。

英文摘要:

      Objective To clarify the effects of different types and additions of modifiers on the quality of fermented sticky rice products based on pasting characteristics. Methods Taking glutinous rice as main raw material, β-amylase, soybean polysaccharide, trehalose, xanthan gum and guar gum were added. The effects of different modifiers on the pasting characteristics of rice flour were investigated using a rapid viscosity analyzer (RVA) and the quality of sticky rice products was analysed by sensory evaluation. Results The best anti-aging effect was in the β-amylase group and only the peak viscosity, trough viscosity, final viscosity and breakdown of the β-amylase group showed a decreasing trend with increasing addition, while the rest of the groups showed an increasing trend. The highest viscosity was in the soybean polysaccharide group and the highest breakdown was in the xanthan gum group. The best sensory characteristics of the sticky rice products were found in the hydrocolloid group, which had a dense internal structure and increased viscoelasticity. The β-amylase and soybean polysaccharide groups had a looser internal structure, increased viscosity and decreased elasticity. Trehalose had little effect on the internal structure of the product, and the excessive addition of trehalose reduced the taste obviously. Conclusion The above modifiers can improve the quality of fermented rice products from different angles, and it is found that there is a close correlation between the pasting characteristics and sensory characteristics of rice flour, which can provide a reference for the comprehensive use of fermented glutinous rice food.