期刊论文

中文

粮食与饲料工业

1003-6202

2016

2

36-41

10.7633/j.issn.1003-6202.2016.02.000

201413007:粮食公益性行业科研专项

本校为第一机构

利用质构仪检测籼糯糙米储藏后制成的速冻汤圆食用品质的变化,分成常规组(15、25、35℃)和气调储藏组(自然空气封入、N2 气体封入、CO2 气体封入、真空),整个储藏期为 1 8 0 d,每隔 3 0 d后制成速冻汤圆,检测其各项指标,并对产品进行感官评价.结果显示:各项指标受温度影响均较大,气调方式对其影响不明显;通过汤圆的感官评价发现,储藏前期温度和气调方式对汤圆的食用品质影响不大;在 35℃下 60 d时汤圆的食用品质开始下降,而气调储藏的汤圆食用品质尚佳;其他温度下 90 d后的汤圆食用品质开始下降,气调方式无显著影响.表明15℃低温条件下,气调储藏能更好地保持籼糯糙米制作的汤圆良好的食用品质,且...

The changes of edible quality of sweet dumpling produced by milled long-grain glutinous brown rice in different storage periods were determined using texture analyzer.In this experiment,the long-grain glutinous brown rice were stored in different temperature (15,25 and 35℃)and controlled atmosphere storage (air sealed,N2 sealed,CO2 sealed,vacuum sealed), for 180 d,and every 30 d,the brown rice were made frozen sweet dumpling,the various indexes and the sensory quality were measured.The experimental results showed that the indicators were extre...