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.
Publication Date
2-18-2025
First Page
116
Last Page
121
DOI
10.13652/j.spjx.1003.5788.2023.81062
Recommended Citation
Jiacheng, SHI; Hua, YANG; Cunkuan, SHEN; Yue, LIU; Xinyi, WANG; and Jinxin, YAN
(2025)
"Effect of improvers on the quality of quick-frozen rice balls,"
Food and Machinery: Vol. 40:
Iss.
10, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2023.81062
Available at:
https://www.ifoodmm.cn/journal/vol40/iss10/17
References
[1] 雷威利,谢新华,朱鸿帅,等.γ-聚谷氨酸对糯米粉特性及速冻汤圆品质影响 [J].食品与发酵工业,2024,50(19):251-256.LEI W L,XIE X H,ZHU H S,et al.Effect of γ-poly glutamic acid on characteristics of glutinous rice flour and quality of quick-frozen glutinous rice dumpling [J].Food and Fermentation Industries,2024,50(19):251-256.
[2] VICHAIYA T,INTARASIT S,UMNAJKITIKORN K,et al.Postharvest trehalose application alleviates chilling injuring of cold storage guava through upregulation of SnRK 1 and energy charge [J].Scientia Horticulturae,2023,313:111898.
[3] BAEVA M R,TERZIEVA V V,PANCHEV I N.Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking [J].Food/Nahrung,2003,47(3):154-160.
[4] 田浩,何志勇,王召君,等.可溶性大豆多糖与果胶对酸化乳饮料的稳定机制对比 [J].食品与生物技术学报,2022,41(5):66-73.TIAN H,HE Z Y,WANG Z J,et al.Comparison of stabilization mechanism of acidified milk beverage stabilized by soluble soybean polysaccharides and pectin [J].Journal of Food Science and Biotechnology,2022,41(5):66-73.
[5] 岳彩虹,何秀丽,黄太金,等.速冻汤圆的研究现状及发展趋势[J].农产品加工,2021 (1):75-77,82.YUE C H,HE X L,HUANG T J,et al.The current reasearch status and development trend of quick-frozen rice dumpling [J].Farm Products Processing,2021 (1):75-77,82.
[6] 孙文轩,朱松,张琪,等.改性淀粉胶黏剂的制备及特性研究[J].食品与生物技术学报,2022,41(3):53-58.SUN W X,ZHU S,ZHANG Q,et al.Study on preparation and properties of modified starch adhesives [J].Journal of Food Science and Biotechnology,2022,41(3):53-58.
[7] 陆益钡,杜童申,马骏骅,等.汤圆粉团混料设计及抗冻性优化[J].食品与机械,2022,38(10):201-209.LU Y B,DU T S,MA J Y,et al.Study on mixing design and |freezing resistance optimization of glutinous rice balls [J].Food & Machinery,2022,38(10):201-209.
[8] 黄忠民,陈瑾,宋会玲,等.糯米粉特性与速冻汤圆品质相关性分析 [J].食品工业科技,2019,40(4):93-99.HUANG Z M,CHEN J,SONG H L,et al.Correlation between the characteristics of glutinous rice flour and quality of quick-frozen glutinous soup ball [J].Science and Technology of Food Industry,2019,40(4):93-99.
[9] 曹蒙,周舟,王雪菲,等.不同冷冻温度对饺子皮品质的影响研究 [J].粮食与饲料工业,2023 (4):19-23.CAO M,ZHOU Z,WANG X F,et al.Effect of different freezing temperature son the quality of dumpling wrappers [J].Cereal & Feed Industry,2023 (4):19-23.
[10] 杨光,陈远娇,杨波,等.L-抗坏血酸处理新糯米的工艺研究及应用 [J].食品与生物技术学报,2022,41(3):103-111.YANG G,CHEN Y J,YANG B,et al.Study on technological process and application of L-ascorbic acid in fresh glutinous rice treatment [J].Journal of Food Science and Biotechnology,2022,41(3):103-111.
[11] 周显青,王娴,张玉荣,等.糯米粉组分对速冻汤圆粉团蒸煮特性的影响 [J].粮食与饲料工业,2015 (10):21-26.ZHOU X Q,WANG X,ZHANG Y R,et al.Effects of glutinous rice flour components on the cooking characteristics of quick-frozen rice dumpling dough [J].Cereal & Feed Industry,2015 (10):21-26.
[12] 张国治.糯米粉的品质分析及速冻汤圆品质改良 [J].冷饮与速冻食品工业,2006 (2):39-42.ZHANG G Z.Property analysis of flour of glutinous rice and quality of deep frozen glutinous rice dough [J].Beverage and Fast Forzen Food Industry,2006 (2):39-42.[13] 张钰萌,鲍雨婷,孙玥,等.双孢菇面包复合改良剂优化及其对面包品质的影响 [J].食品与机械,2022,38(3):212-216.ZHANG Y M,BAO Y T,SUN Y,et al.Optimization of Agaricus bisporus bread composite improver and its effect on bread quality [J].Food & Machinery,2022,38(3):212-216.
[14] 袁诗农,王少男,段绪红,等.基于 AHP-CRITIC 复合熵权法和响应面法的蛇床子盐炙工艺优选 [J].时珍国医国药,2023,34(2):345-350.YUAN S N,WANG S N,DUAN X H,et al.Optimization of processing technology of salt-processed products of cnidium fructus based on response surface method and AHP-CRITIC mixed weighting method [J].Lishizhen Medicine and Materia Medica Research,2023,34(2):345-350.
[15] 魏永峰,赵雷振,王芸,等.水苏糖在食品工业中的应用 [J].齐鲁工业大学学报,2023,37(2):46-51.WEI Y F,ZHAO L Z,WANG Y,et al.Application of stachyose in food industry [J].Journal of Qilu University of Technology,2023,37(2):45-61.
[16] 金鑫,廖卢艳,樊少飞,等.复配品质改良剂对南方馒头冷冻面团冻藏品质的影响 [J].中国粮油学报,2020,35(4):6-11,38.JIN X,LIAO L Y,FAN S F,et al.Effect of compound quality improver on the frozen quality of frozen dough for southern:style steamed bread [J].Journal of the Chinese Cereals and Oils Association,2020,35(4):6-11,38.
[17] 刘赵,沈海军,周凌晨,等.可溶性大豆多糖的提取及在食品中的应用研究进展 [J].中国调味品,2023,48(6):199-208.LIU Z,SHEN H J,ZHOU L C,et al.Research progress on the extraction of soluble soybean polvsaccharides and their application in food [J].China Condiment,2023,48(6):199-208.