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投稿时间：2020-09-04
投稿时间：2020-09-04
中文摘要: 该文对粽子抗老化工艺进行研究，以延缓糯米淀粉老化速度，保证粽子在储存期间的口感稳定。以感官评分与质构参数为测定指标，通过单因素试验与响应面试验确定产品的最佳抗老化工艺，得到抗老化性最优的粽子工艺配方为：可溶性大豆多糖添加量0.8%、海藻糖添加量7.0%、米面改良剂（β-淀粉酶、转移葡萄糖苷酶）添加量0.4%。在此工艺条件下，粽子储存3 d后的硬度值增加95.56 gf，与未进行抗老化工艺处理的粽子硬度增加值530.65 gf相比，变化较小，抗老化效果显著；同时，最终的感官评分达到97.35分，评分较高。
Abstract:In this experiment，the anti-aging technology of rice dumplings was studied to ensure the taste stability of rice dumplings during storage.Taking the sensory score and texture parameters as the determination index，the best anti-aging process of the product was determined by single factor experiment and response surface experiment.The best anti-aging process formula of rice dumplings was obtained as follows：soluble soybean polysaccharide 0.8 %，trehalose 7.0 %，rice flour improver（β-amylase，transfer glucosidase）0.4 %.Under these conditions，the hardness of rice dumplings increased by 95.56 gf，after 3 days storage，compared with 530.65 gf without anti-aging treatment，the change was small，and the anti-aging effect was significant.At the same time，the final sensory score reached 97.35，with a high score.
文章编号：202103018 中图分类号： 文献标志码：
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