摘要
为了改善汤圆食用品质,提高营养价值,研究在汤圆制作原料中加入糯性黑小麦粉,利用冷水法制作汤圆,并对糯性黑小麦粉与糯米粉在不同配比下制作的速冻汤圆进行感官评价。在此基础上,对感官得分较高的4组汤圆考察其完好率、透光度、塌陷度和总糖水解率。综合考虑,当糯性黑小麦粉与糯米粉配比为1:1时,感官品质较好,完好率为87.5%,透光度为70.1%,且总糖水解率较高。此配方下冷水法制作的糯性黑小麦粉汤圆形态完整,耐蒸煮,蒸煮后汤内清澈,爽口、不黏牙、弹性好、具有较浓的麦香味,且易消化、营养价值高,具有一定的保健功能。
To improve the quality of glue pudding,and increase its nutritional value,the study made glue pudding with different ratios of waxy black wheat flour and glutinous rice flour by cold water method,and sensory evaluation was conducted.On the basis of sensory evaluation,perfectness ratio,transmittance,collapsibility and total sugar hydrolysis rate of fast freeze glue pudding were detected,respectively,which sensory evaluation scores were top four.When the ratio of waxy black wheat flour and glutinous rice flour was 1：1,the glue pudding sensory evaluation score was higher,perfectness ratio and transmittance were 87.5% and 70.1%,respectively,and total sugar hydrolysis rate was relatively high.Compared with glue pudding made by pure glutinous rice flour,the waxy black wheat flour glue pudding under the formula has complete shape,good elasticity,fragrant wheat smell,tasty and resistant to boiling,meanwhile,glue pudding made by waxy black wheat flour has high nutritional content,easily digested,and has certain health care function.
出处
《食品科技》
CAS
北大核心
2016年第2期200-204,共5页
Food Science and Technology
基金
山西省科技攻关项目(20150311001-6)
博士科研启动项目(YQ-2014026)
关键词
冷水法
糯性黑小麦粉
汤圆
品质
cold water method
glutinous black wheat flour
glue pudding
quality
