L-抗坏血酸处理新糯米的工艺研究及应用

Study on Technological Process and Application of L-ascorbic Acid in Fresh Glutinous Rice Treatment

摘要:

为了改善新糯米制粉品质不好的问题。以新鲜糯米为实验材料，在单因素实验基础上，采用响应面法优化L-抗坏血酸处理糯米的工艺条件，并对速冻汤圆的蒸煮及食味品质进行研究。结果表明，L-抗坏血酸处理糯米的最佳工艺条件为：氧化剂质量分数0.039%、氧化时间48 h、温度60 ℃，在最优条件下，糯米粉的峰值黏度、谷值黏度、最终黏度和回生值均上升，与原糯米粉相比，峰值黏度增加81.5%；汤圆的硬度、黏弹性和咀嚼性增加，感官评分上升，浑汤率下降，能够显著提升新糯米粉的峰值黏度和改善速冻汤圆的食味品质。

Abstract:

In order to improve the quality of fresh glutinous rice flour, fresh glutinous rice was treated with L-ascorbic acid and the optimum condition was studied by response surface methodology based on the single factor experiment. The effect of treated glutinous rice flour on the sensory qualities of cooked frozen glutinous rice dumplings was evaluated. The results showed that the optimal technological condition for L-ascorbic acid treatment of glutinous rice was 0.039% mass fraction of oxidant for 48 h at 60 ℃. Under the optimum condition, the peak viscosity, trough viscosity, final viscosity and retrogradation value of glutinous rice flour increased, and the peak viscosity increased by 81.5% compared with that of the original glutinous rice flour. The hardness, viscoelasticity, chewiness of rice dumplings and the sensory score increased, and the transmittance (%) of rice dumpling soup (expressed by paste turbidity) decreased, indicating that L-ascorbic acid treatment could significantly enhance the peak viscosity of fresh glutinous rice flour and improve the sensory quality of quick-frozen glutinous rice dumplings.