实心麻球外观、内部结构及食用品质的影响因素与评价方法研究

Study on influencing factors and evaluation methods of appearance, internal structure and eating quality of solid Ma Qiu

中文关键词:  糯米粉  麻球  油炸  外观  内部结构

英文关键词:glutinous rice flour  Ma Qiu  frying  appearance  internal structure

中文摘要:

      目的 评价麻球外观及内部结构, 探究其影响因素, 以提高麻球的食用品质。方法 采用单因素试验方法探讨大米粉添加量、糖添加量、油炸条件对麻球外观及内部结构的影响, 以感官评价和物性指标对麻球外观和内部结构进行评价, 利用主成分分析法建立麻球外观及内部结构的综合评价模型。结果 研究表明, 随糖添加量增加, 新鲜/速冻麻球的比容和膨胀率降低, 硬度、破碎力先减小后增大, 外观得分增加、口感得分先增加后减小, 感官总分在添加25%糖时最高, 为90/87; 大米粉添加可以减小新鲜/速冻麻球的比容和膨胀率, 内部空心得分、硬度增加, 口感得分先增加后减小, 破碎力先减小后增加, 在添加30%大米粉时感官总分最高, 为89/87; 随油炸条件的改变, 新鲜/速冻麻球的比容、膨胀率、硬度随油炸时间的增加增大, 破碎力随时间增加先减小后增大, 色泽得分、口感得分先增加后降低, 新鲜麻球的感官总分在油炸180℃-11 min时达到最大值为89分, 速冻麻球在油炸170℃-14 min时达到最大值为87分。结论 糖可改善麻球的外观; 适量的大米粉可以增加麻球的脆性, 改善口感, 降低比容和膨胀率, 使麻球内部趋于实心; 新鲜麻球适合高温短时油炸, 速冻麻球适合低温长时油炸。综合分析可得, 添加25%糖、30%大米粉、新鲜麻球在油炸180℃-11 min, 速冻麻球在油炸170℃-14 min时综合品质较好。

英文摘要:

      Objective To explore the influencing factors and evaluation of the appearance and internal structure of Ma Qiu, and improve the edible quality of Ma Qiu. Methods The single factor test method was used to explore the influence of the addition amount of rice flour, sugar, and frying conditions on the appearance and internal structure of the Ma Qiu. The sensory evaluation and physical property indexes were used to evaluate the appearance and internal structure of the Ma Qiu. The principal component analysis method was used to establish a comprehensive evaluation model for the appearance and internal structure of the Ma Qiu. Results Research had shown that as the amount of sugar added increased, the specific volume and swelling rate of fresh/frozen Ma Qiu decreased, the hardness, the crushing force first decreased and then increased, and the appearance score increased and taste score first increased and then decreased . The total sensory score was the highest when 25% sugar was added, at 90/87; the addition of rice flour could reduce the specific volume and expansion rate of fresh/frozen Ma Qiu. The internal hollow score and hardness value increased, the taste score first increased and then decreased and the breaking force first decreased and then increased. When 30% rice flour was added, the total sensory score was the highest, 89/87; with the change of frying conditions, the specific volume, expansion rate, and hardness of fresh/frozen Ma Qiu increased with the increase of frying time; the crushing force decreased first and then increased with time; the color score and taste score first increased and then decreased; the total sensory score of fresh Ma Qiu reached a maximum of 89 points when fried at 180℃-11 minutes, while the total sensory score of frozen Ma Qiu reached a maximum of 87 points when fried at 170℃-14 minutes. Conclusion Sugar can improve the appearance of Ma Qiu. Appropriate amount of rice flour can increase the crispness of the Ma Qiu, improve the taste, reduce the specific volume and expansion rate, and make the Ma Qiu tend to be solid. Fresh Ma Qiu are suitable for high temperature and short-term frying, while frozen Ma Qiu are suitable for low temperature and long-term frying. Comprehensive analysis shows that adding 25% sugar, 30% rice flour, fresh Ma Qiu in frying 180°C-11 min, frozen Ma Qiu in frying 170°C-14 min when the comprehensive quality is better.