| 大米粉添加对糯米粉品质及汤圆口感的影响 |
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| 引用本文： | 邵文科,袁梦麒,孙建伟,刘苗,高雅君. 大米粉添加对糯米粉品质及汤圆口感的影响[J]. 现代食品, 2021, 27(2): 135-139,148 |
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| 作者姓名： | 邵文科 袁梦麒 孙建伟 刘苗 高雅君 |
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| 作者单位： | 三全食品股份有限公司,河南 郑州 450044;三全食品股份有限公司,河南 郑州 450044;三全食品股份有限公司,河南 郑州 450044;三全食品股份有限公司,河南 郑州 450044;三全食品股份有限公司,河南 郑州 450044 |
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| 摘 要： | 为探究大米粉添加对糯米粉品质及汤圆口感的影响,将0％、5％、10％、15％、20％和25％的大米粉加入糯米粉,测定直链淀粉含量和粘度糊化曲线,将添加不同比例大米粉的糯米粉制作成汤圆品尝口感.结果表明,大米粉添加量10％及以上时,粘度曲线上出现明显的大米峰;当大米粉添加量15％及以上时,直链淀粉含量大于2％,制作的汤圆口...
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| 关 键 词： | 大米粉 糯米粉 汤圆 直链淀粉 粘度曲线 |
Effects of Rice Flour on the Quality of Glutinous Rice Flour and the Taste of Rice Dumplings |
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| SHAO Wenke,YUAN Mengqi,SUN Jianwei,LIU Miao,GAO Yajun. Effects of Rice Flour on the Quality of Glutinous Rice Flour and the Taste of Rice Dumplings[J]. Modern Food, 2021, 27(2): 135-139,148 |
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| Authors: | SHAO Wenke YUAN Mengqi SUN Jianwei LIU Miao GAO Yajun |
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| Affiliation: | (Zhengzhou Sanquan Foods Co.,Ltd.,Zhengzhou 450044,China) |
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| Abstract: | To explore the effect of adding rice flour on the quality of glutinous rice flour and the taste of glutinous rice balls,add 0%,5%,10%,15%,20%and 25%of rice flour to glutinous rice flour,determine the amylose content and viscosity gelatinization curve,and make glutinous rice flour with different proportions of rice flour into glutinous rice flour Taste the texture.When the amount of rice flour is 10%and above,the viscosity curve shows that the obvious rice peak appears.When the amount of rice noodles is 15%and above,the amylose content is greater than 2%,and the taste of the made dumplings is obviously hard. |
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| Keywords: | rice flour glutinous rice flour rice dumlings amylose viscosity curve |
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