不同品种糯米的粉质特性分析及对其冰点温度的影响

李真; 梁静静; 安阳; 黄忠民; 艾志录

doi:10.13386/j.issn1002-0306.2021090247

不同品种糯米的粉质特性分析及对其冰点温度的影响

doi: 10.13386/j.issn1002-0306.2021090247

李真^{1, 2,},
梁静静¹,
安阳¹,
黄忠民^{1, 2},
艾志录^{1, 2, ,}

1.
河南农业大学食品科学技术学院，河南郑州 450002
2.
农业农村部大宗粮食加工重点实验室，河南郑州 450002

基金项目: 河南省科技攻关项目（192102110100）；十四五国家重点研发计划项目（2021YFD2100204）；郑州市重大科技专项（2020CXZX0084）。

详细信息

作者简介:
李真（1983−），女，博士，副教授，研究方向：谷物加工及面米制品品质控制研究，E-mail：zhuhelizhen@163.com

通讯作者:
艾志录（1965−），男，博士，教授，研究方向：农产品加工与贮藏工程、速冻食品、主食工业化等，E-mail：zhilafood@sina.com。

中图分类号: TS211.2
计量
- 文章访问数: 15
- HTML全文浏览量: 10
- PDF下载量: 1
- 被引次数: 0
出版历程
- 收稿日期: 2021-09-23
- 网络出版日期: 2022-06-17
- 刊出日期: 2022-08-03

Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

LI Zhen^{1, 2
,},
LIANG Jingjing¹,
AN Yang¹,
HUANG Zhongmin^{1, 2},
AI Zhilu^{1, 2
, ,}

1.
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
2.
Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China

摘要

摘要: 为明确不同糯米的粉质特性对冰点温度的影响，以实际应用中具有代表性的25种糯米粉为试验材料，测定其理化特性，通过相关性分析和主成分分析，探讨糯米粉原料特性对冰点温度的影响。结果表明，25种糯米粉粉团的冰点温度分布在−1.35~−2.65 ℃之间；脂肪含量与冰点温度成显著负相关（P<0.05），而蛋白质、淀粉、灰分与冰点温度之间不存在明显的依存关系；糯米粉热特性、吸水率、溶解度、胶稠度和平均粒径与冰点温度均呈极显著负相关（P<0.01）。主成分分析结果显示，影响糯米粉冰点温度的关键特性为糯米粉的平均粒径、热特性（峰值温度、起始温度、终止温度）、最终粘度、粗脂肪含量和溶解度。研究结果可为冰点冷冻汤圆工业化生产时合理选择糯米粉提供理论依据，实验范围内，优糯6211、黑糯米纯粉、预糊化糯米粉较为适合制作冰点冷冻汤圆。
- 糯米粉 /
- 组分 /
- 理化指标 /
- 冰点
Abstract: In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of the glutinous rice flours were measured. Through correlation analysis and principal component analysis, the influence of the raw material characteristics of glutinous rice flour on the freezing point temperature was discussed. The results showed that the freezing point temperature of the 25 kinds of glutinous rice flour was between −1.35~−2.65 ℃. The fat content had a significant negative correlation with the freezing point temperature (P<0.05), while there was no obvious dependence between protein, starch, ash and freezing point temperature. The thermal properties, water absorption, solubility, gel consistency and average particle size of glutinous rice flour were all significantly negatively correlated with the freezing point temperature (P<0.01). Principal component analysis results showed that the key factors affecting the freezing point temperature of glutinous rice flour were mainly the average particle size of glutinous rice flour, the thermal characteristics of glutinous rice flour (peak temperature, starting temperature, ending temperature), final viscosity, crude fat content and solubility. The research results could provide a theoretical basis for the rational selection of raw materials for the industrial production of glutinous rice flour with freezing point frozen glutinous rice balls. Within the scope of the experiment, Younuo 6211, pure black glutinous rice flour, and pre-gelatinized glutinous rice flour are more suitable for making freezing point frozen tangyuan.
- glutinous rice flour /
- composition /
- physical and chemical index /
- freezing point

HTML全文

图 1 部分糯米粉冰点测定DSC曲线

Figure 1. Freezing point of part of glutinous rice flour DSC curve

下载: 全尺寸图片幻灯片

表 1 不同糯米粉基本成分分析

Table 1. Analysis of the basic components of different glutinous rice flour

样品	水分（%）	灰分（%）	淀粉（%）	破损淀粉（%）	蛋白质（%）	脂肪（%）
糯优2号	11.2±0.11^h	0.23±0.01^m	86.49±0.37ⁱ	3.52±0.01^u	5.89±0.08^o	0.71±0.01^lm
优糯6211	9.70±0.15^l	0.16±0.00^o	90.40±0.11^cd	4.24±0.03^p	5.62±0.06^p	0.61±0.03ⁿ
绍糯9714	10.50±0.14^j	0.21±0.01ⁿ	86.30±0.45ⁱ	3.82±0.05^t	8.44±0.04^c	1.22±0.01^g
血糯	10.10±0.13^k	0.23±0.01^m	90.85±0.11^bc	5.22±0.01^m	6.54±0.06^lm	2.65±0.05^b
嘉糯1优6号	10.30±0.15^jk	0.33±0.01ⁱ	91.13±0.13^ab	5.62±0.01^j	8.23±0.05^d	1.05±0.04^h
皖垦糯	8.60±0.20ⁿ	0.23±0.00^m	88.29±0.11^g	5.76±0.04^g	9.15±0.06^a	0.84±0.01^k
武育糯16号	11.50±0.42^efg	0.17±0.01^o	85.15±0.17^jk	6.20±0.01^c	8.73±0.06^b	0.76±0.02^l
苏御糯	11.30±0.10^gh	0.53±0.01^e	83.46±0.41^m	6.06±0.03^e	7.48±0.04^g	0.68±0.01^m
丹旱稻53	10.30±0.21^jk	0.17±0.01^o	91.49±0.31^a	4.91±0.04ⁿ	9.15±0.08^a	0.73±0.06^lm
连糯1号	9.50±0.09^l	0.26±0.01^l	86.59±0.21ⁱ	3.84±0.08^t	7.24±0.06^hi	0.60±0.01ⁿ
南粳46	9.20±0.08^m	0.38±0.01^g	90.12±0.37^de	5.36±0.04^l	5.38±0.06^q	0.82±0.05^k
东北粳糯	11.60±0.01^ef	0.43±0.01^f	91.65±0.20^a	4.94±0.01ⁿ	6.20±0.03ⁿ	0.84±0.01^k
江西籼糯	11.20±0.02^h	0.23±0.01^m	88.88±0.19^f	5.74±0.02^gh	6.44±0.03^m	0.98±0.02ⁱ
安徽粳糯	10.50±0.01^j	0.31±0.01^j	86.62±0.66ⁱ	5.65±0.03^ij	6.57±0.08^l	1.76±0.03^d
信阳籼糯	10.90±0.01ⁱ	0.56±0.01^d	87.40±0.17^h	6.10±0.03^de	6.74±0.11^k	0.84±0.02^k
浙江籼糯	11.40±0.01^fgh	0.36±0.00^h	83.31±0.31ⁿ	5.85±0.05^f	7.74±0.02^e	0.59±0.04ⁿ
2014越南籼糯	12.40±0.02^b	0.26±0.01^l	84.77±0.31^kl	4.53±0.02^o	7.61±0.04^f	0.76±0.01^l
吉林粳糯	12.10±0.03^c	0.28±0.01^k	91.49±0.13^a	5.46±0.01^k	7.01±0.10^j	1.27±0.08^g
湖南水磨籼糯米粉	11.90±0.01^cd	0.29±0.01^k	88.40±0.07^fg	6.34±0.01^b	7.17±0.06ⁱ	0.74±0.03^lm
泰国水磨糯米粉	12.60±0.01^b	0.28±0.01^k	85.47±0.10^j	6.51±0.02^a	7.32±0.09^h	1.54±0.06^e
河北粳糯水磨粉	12.90±0.02^a	0.58±0.01^c	91.24±0.60^ab	6.13±0.03^d	5.99±0.13^o	1.33±0.01^f
半干法黑糯米纯粉	11.70±0.03^de	1.14±0.01^b	89.54±0.54^e	4.04±0.01^r	8.67±0.06^b	2.07±0.03^c
黑糯米纯粉	10.30±0.05^jk	1.22±0.02^a	89.76±0.11^e	4.10±0.01^q	8.22±0.04^d	3.18±0.05^a
半干法辊磨粳糯米	11.60±0.08^ef	0.34±0.01ⁱ	89.94±0.38^de	5.69±0.04^hi	8.27±0.05^d	0.92±0.01^j
预糊化糯米粉	7.80±0.08^o	0.22±0.01^mn	84.56±0.28^lm	3.92±0.01^s	5.65±0.10^p	1.72±0.02^d
注：表中基本成分（除水分）的数据均为干基；同列不同小写字母表示差异显著（P<0.05），表2~表4同。

下载: 导出CSV

表 2 糯米粉的理化性质

Table 2. The physicochemical properties of glutinous rice flour

样品	（D₉₀-D₁₀）/D₅₀	Dav（μm）	吸水率（%）	溶解度（%）	胶稠度（mm）	膨胀能力（mL·g⁻¹）
糯优2号	1.58±0.01^c	6.87±0.57^q	2.24±0.01^efghij	0.77±0.03ⁱ	142.20±0.48ⁱ	4.30±0.21^t
优糯6211	1.46±0.01^f	7.47±0.04^p	2.15±0.03^ghijk	1.25±0.02^e	162.20±0.27^c	3.90±0.19^t
绍糯9714	1.57±0.02^c	8.56±0.02^mn	2.15±0.01^ghijk	1.15±0.01^f	109.00±0.11^p	7.70±0.17^r
血糯	1.69±0.03^b	6.59±0.06^q	2.26±0.02^efghi	0.51±0.04^m	129.40±0.61^l	35.70±0.21^a
嘉糯1优6号	1.43±0.01^f	8.26±0.03ⁿ	2.21±0.02^fghij	0.68±0.01^j	155.50±0.33^e	17.30±0.46^m
皖垦糯	1.43±0.01^f	7.77±0.01^op	2.08±0.01^jkl	0.55±0.00^kl	116.40±0.20ⁿ	32.70±0.29^d
武育糯16号	1.57±0.05^c	7.92±0.11^o	2.14±0.02^hijk	0.27±0.02^p	155.40±0.52^e	34.00±0.18^c
苏御糯	1.66±0.11^b	9.60±0.12^l	1.95±0.01^l	0.38±0.01^no	85.00±0.49^r	12.30±0.50^o
丹旱稻53	1.45±0.02^f	8.86±0.03^m	2.09±0.01i^jkl	0.41±0.00ⁿ	115.10±0.60^o	4.90±0.050^s
连糯1号	1.52±0.03^de	7.79±0.07^op	2.22±0.02^efghij	0.25±0.02^p	146.00±0.45^g	35.20±0.30^b
南粳46	1.50±0.00^e	8.26±0.03ⁿ	2.00±0.01^kl	0.41±0.01ⁿ	72.90±0.50^s	11.70±0.20^p
东北粳糯	1.70±0.01^b	6.62±0.02^q	2.34±0.01^def	0.87±0.02^h	108.60±0.38^p	9.90±0.18^q
江西籼糯	1.28±0.01^g	7.54±0.01^p	2.07±0.01^jkl	0.52±0.04^lm	119.30±0.11^m	19.90±0.06^j
安徽粳糯	1.82±0.02^a	10.53±0.19^k	2.15±0.02g^hijk	0.56±0.01^k	132.70±0.16^k	35.50±0.04^ab
信阳籼糯	1.55±0.05^cd	8.44±0.27ⁿ	2.27±0.00e^fgh	0.85±0.02^h	143.80±0.06^h	20.40±0.22ⁱ
浙江籼糯	1.29±0.06^g	60.47±0.14^c	2.44±0.01^d	1.07±0.01^g	155.60±0.29^e	25.10±0.47^g
2014越南籼糯	0.80±0.01^k	45.79±0.06^f	2.35±0.00^def	1.65±0.00^c	154.90±0.24^e	27.70±0.04^f
吉林粳糯	1.12±0.02^h	55.46±0.42^e	2.16±0.01^ghijk	0.37±0.02^o	142.80±0.26ⁱ	13.90±0.02ⁿ
湖南水磨籼糯米粉	0.86±0.00^j	39.13±0.02^g	2.22±0.04^efghij	0.40±0.01n^o	162.10±0.30^c	19.10±0.17^k
泰国水磨糯米粉	0.92±0.02ⁱ	38.61±0.04^h	2.38±0.01^de	0.67±0.01^j	151.40±0.45^f	28.40±0.31^e
河北粳糯水磨粉	1.15±0.01^h	57.67±0.22^d	2.32±0.01^defg	0.53±0.04^klm	170.00±0.78^a	25.50±0.21^g
半干法黑糯米纯粉	1.12±0.00^h	21.61±0.03^j	3.01±0.04^b	1.67±0.03^c	134.30±0.16^j	7.80±0.11^r
黑糯米纯粉	1.42±0.02^f	23.53±0.20ⁱ	2.43±0.03^d	2.17±0.01^b	160.00±0.62^d	9.70±0.15^q
半干法辊磨粳糯米	0.89±0.01^ij	78.11±0.28^b	2.60±0.01^c	1.53±0.01^d	89.40±0.45^q	18.30±0.45^l
预糊化糯米粉	1.30±0.01^g	88.05±0.22^a	6.86±0.43^a	2.26±0.02^a	165.20±0.45^b	21.50±0.11^h

下载: 导出CSV

表 3 糯米粉糊化特性分析

Table 3. The pasting characteristics of the glutinous rice flour

样品	峰值粘度（mP·s）	谷值粘度（mP·s）	衰减值（mP·s）	最终粘度（mP·s）	回生值（mP·s）	糊化温度（℃）
糯优2号	1242.00±2.80^h	572.00±1.40^p	670.00±1.40^hijk	741.00±5.70^o	169.00±4.20^k	80.40±0.60^b
优糯6211	1449.00±9.90^gh	768.00±0.00^m	681.00±9.90^hijk	952.00±4.20^l	184.00±4.20^j	83.23±0.10^b
绍糯9714	616.00±7.10ⁱ	205.50±3.50^r	410.50±3.50^jk	297.00±4.20^q	91.50±0.70^m	71.88±0.00^cde
血糯	1657.50±6.40^efg	666.00±0.00^o	991.50±6.40^efghi	836.00±2.80ⁿ	170.00±2.80^k	69.83±0.60^def
嘉糯1优6号	1255.00±18.40^h	570.50±14.80^p	684.50±3.50^hijk	756.50±19.10^o	186.00±4.20^j	80.40±0.60^b
皖垦糯	1887.00±1.40^def	965.00±7.10^ij	922.00±5.70^fghi	1270.50±4.90^h	305.50±2.10^d	72.68±0.00^cde
武育糯16号	2198.50±6.40^d	1016.50±0.70^gh	1182.00±7.10^defg	1250.50±3.50^h	234.00±4.20^gh	69.85±0.60^def
苏御糯	2143.00±25.50^d	1335.00±1.40^e	808.00±240^ghij	1798.50±3.50^e	463.50±2.10^b	72.60±0.00^cde
丹旱稻53	576.50±4.90ⁱ	263.50±0.70^q	313.00±5.70^k	366.50±2.10^p	103.00±1.40^l	73.10±0.60^cd
连糯1号	1844.00±19.80^defg	856.00±4.20^l	988.00±24.00^efghi	1092.00±4.20^k	236.00±0.00^gh	70.25±0.00^def
南粳46	1573.50±0.70^fgh	855.00±33.90^l	718.50±33.20^hijk	1243.00±32.50^h	388.00±1.40^c	73.50±1.30^cd
东北粳糯	2238.00±1.40^d	948.50±0.70^jk	1289.50±2.10^def	1133.50±7.80^j	185.00±7.10^j	68.25±0.50^ef
江西籼糯	1719.00±9.90^efg	1000.00±0.00^h	719.00±9.90^hijk	1256.00±9.90^h	256.00±9.90^f	73.55±0.00^cd
安徽粳糯	1713.00±5.70^efg	715.00±7.10ⁿ	998.00±12.70^efghi	912.50±2.10^m	197.50±4.90ⁱ	69.90±0.70^def
信阳籼糯	1693.50±26.20^efg	1108.00±15.60^f	585.50±10.60^ijk	1346.50±7.80^g	238.50±7.80^gh	81.18±0.50^b
浙江籼糯	3458.00±8.50^b	1651.00±4.20^c	1807.00±4.20^b	1880.50±3.50^d	229.50±0.70^h	69.45±0.10^def
2014越南籼糯	3233.00±0.00^b	1811.00±5.70^b	1422.00±5.70^cd	2083.50±7.80^c	272.50±2.10^e	70.63±0.50^def
吉林粳糯	1649.50±4.90^efg	922.00±7.10^k	727.50±12.00^hijk	1127.00±12.70^j	205.00±5.70ⁱ	72.28±0.70^cde
湖南水磨籼糯米粉	2215.50±19.10^d	986.00±2.80^hi	1229.50±16.30^def	1242.50±4.90^h	256.50±7.80^f	71.85±1.10^cde
泰国水磨糯米粉	4019.00±28.30^a	2302.50±2.10^a	1716.50±26.20^bc	2606.50±9.20^a	304.00±7.10^d	70.18±0.00^def
河北粳糯水磨粉	2723.50±6.40^c	1369.00±0.00^d	1354.50±6.40^cde	1612.50±3.50^f	243.50±3.50^g	66.075±0.00^f
半干法黑糯米纯粉	1624.00±15.60^efgh	1037.00±56.60^g	587.00±41.00^ijk	2213.00±55.20^b	1176.00±1.40^a	91.70±0.60^a
黑糯米纯粉	573.00±7.10ⁱ	175.00±2.80^s	398.00±4.20^jk	251.50±3.50^r	76.50±0.70ⁿ	71.025±0.00d^e
半干法辊磨粳糯米	2001.50±9.20^de	933.50±6.40^k	1068.00±2.80^defgh	1208.50±3.50ⁱ	275.00±9.90^e	68.10±0.60^ef
预糊化糯米粉	3096.50±862.00^b	565.00±5.70^p	2531.50±867.60^a	848.00±7.10ⁿ	283.00±1.40^e	75.75±9.20^c

下载: 导出CSV

表 4 糯米粉的冰点与热特性测定

Table 4. The freezing point and thermal properties of glutinous rice flour

样品	冰点温度（℃）	起始温度（℃）	峰值温度（℃）	终止温度（℃）	糊化焓ΔH（J·g⁻¹）
糯优2号	−2.10±0.00^hij	74.40±0.28^a	78.15±0.07^c	83.75±0.21^c	3.35±0.00^a
优糯6211	−2.55±0.07^l	74.60±0.14^a	78.55±0.35^c	82.65±0.64^d	3.12±0.07^b
绍糯9714	−1.75±0.07^ef	60.25±0.07^f^g	68.45±0.07^fg	73.65±0.21^kl	1.94±0.07^j
血糯	−1.85±0.07f^g	65.00±0.28^cd	66.75±0.35^hi	72.80±0.28^lmn	1.69±0.00^l
嘉糯1优6号	−2.05±0.07^hij	74.05±0.49^a	78.35±0.64^c	81.45±0.64^e	1.52±0.02^m
皖垦糯	−2.30±0.00^k	64.90±0.42^d	70.56±0.08^de	75.90±0.85^fgh	2.07±0.08i
武育糯16号	−2.20±0.14j^k	63.30±0.57^e	68.35±0.64^fg	72.75±0.49^lmn	1.81±0.02^k
苏御糯	−1.50±0.14^bc	59.90±0.14^fg	65.95±0.64ⁱ	72.65±0.35^mn	1.72±0.00^l
丹旱稻53	−1.35±0.07^a	64.60±0.85^d	70.35±0.64^de	75.25±0.35^hi	2.63±0.01^c
连糯1号	−1.97±0.06^gh	62.80±0.42^e	68.20±0.99^fg	73.30±0.57^klm	2.41±0.02^e
南粳46	−1.68±0.05^de	60.75±0.35^f	67.35±0.21^gh	72.55±0.64^mn	2.21±0.10^gh
东北粳糯	−1.40±0.14^ab	59.60±0.57^g	66.90±0.42^hi	72.45±0.49^mn	2.14±0.02^hi
江西籼糯	−2.05±0.07^hij	65.70±0.42^c	71.30±0.28^d	76.25±0.07^fg	1.53±0.07^m
安徽粳糯	−1.55±0.07^cd	59.45±0.78^g	65.75±0.78^ij	72.80±0.28^lmn	2.32±0.08^f
信阳籼糯	−2.10±0.14^hij	74.55±0.64^a	80.00±0.99^b	84.95±0.49^b	2.37±0.05^ef
浙江籼糯	−1.60±0.14^cde	59.80±0.85f^g	66.90±0.28^hi	72.00±0.85ⁿ	2.50±0.09^d
2014越南籼糯	−2.00±0.00^ghi	62.40±0.28^e	68.70±0.28^f	74.60±0.28^ij	2.24±0.03^g
吉林粳糯	−2.05±0.07^hij	62.65±0.21^e	70.40±0.28^de	76.45±0.35^f	2.18±0.03^gh
湖南水磨籼糯米粉	−2.05±0.07^hij	64.50±0.85^d	70.15±0.64^de	75.35±0.78^ghi	2.50±0.01^d
泰国水磨糯米粉	−1.65±0.07^cde	62.90±1.27^e	69.90±0.99^e	73.90±0.42^jk	0.78±0.00^p
河北粳糯水磨粉	−2.15±0.07^ijk	54.35±0.78^h	64.10±0.85^k	69.30±0.57^o	1.93±0.06^j
半干法黑糯米纯粉	−1.85±0.07^fg	60.50±0.42^fg	64.70±1.70^jk	68.95±0.21^o	0.98±0.01^o
黑糯米纯粉	−2.55±0.07^l	62.40±0.42^e	68.65±0.64^f	75.55±0.49^fgh	1.41±0.02ⁿ
半干法辊磨粳糯米	−2.15±0.07^ijk	72.35±0.64^b	81.25±0.21^a	86.10±0.85^a	1.35±0.02ⁿ
预糊化糯米粉	−2.65±0.07^l	72.65±0.78^b	77.80±0.85^c	84.30±0.57^bc	1.96±0.02^j

下载: 导出CSV

表 5 糯米粉冰点温度与理化性质的相关性分析

Table 5. Correlation analysis between the freezing point and physicochemical properties of glutinous rice flour

指标	冰点温度	指标	冰点温度
蛋白质	0.12	膨胀能力	0.01
灰分	−0.11	胶稠度	−0.44^**
脂肪	−0.30^*	峰值粘度	0.05
淀粉	0.09	谷值粘度	0.22
峰值温度	−0.50^**	衰减值	−0.12
起始温度	−0.52^**	最终粘度	0.21
终止温度	−0.51^**	回生值	0.08
糊化焓	−0.01	糊化温度	−0.25
吸水率	−0.41^**	Dav	−0.31^**
溶解度	−0.50^**
注：*表示在0.01水平上极显著相关；表示在0.05水平上显著相关。

下载: 导出CSV

表 6 影响糯米粉冰点温度的指标主成分分析

Table 6. Principal component analysis of indicators that affect the freezing point of glutinous rice flour

项目	1	2	3	4	5	6
特征根	6.54	5.04	3.28	2.07	1.52	1.23
贡献率（%）	27.23	21.01	13.66	8.63	6.34	5.12
累计贡献率（%）	27.23	48.24	61.90	70.53	76.87	81.99

下载: 导出CSV

表 7 影响冰点温度的指标正交旋转因子载荷

Table 7. The orthogonal rotation factor load of the index that affects the freezing temperature

	1	2	3	4	5	6	共同度
Dav（μm）	0.98	0.05	0.09	0.06	0.08	0.01	0.98
粗蛋白（%）	−0.06	0.00	−0.02	−0.02	0.03	0.84	0.72
粗灰分（%）	−0.00	−0.28	0.20	−0.43	0.66	0.21	0.79
粗脂肪（%）	0.06	−0.23	−0.24	0.01	0.84	0.20	0.86
粗淀粉（%）	−0.22	0.00	0.00	−0.09	0.00	−0.06	0.81
吸水率（%）	0.54	0.31	−0.04	0.17	0.50	−0.31	0.84
溶解度（%）	0.48	0.25	−0.02	−0.23	0.63	−0.01	0.73
膨胀能力（mL·g⁻¹）	0.04	−0.15	0.08	0.89	−0.02	0.21	0.87
胶稠度（mm）	0.21	0.22	0.05	0.38	0.41	−0.14	0.59
峰值粘度（mP·s）	0.53	−0.09	0.59	0.54	−0.09	−0.14	0.96
谷值粘度（mP·s）	0.28	−0.18	0.80	0.33	−0.24	0.06	0.95
衰减值（mP·s）	0.63	0.01	0.25	0.60	0.09	−0.29	0.90
最终粘度（mP·s）	0.21	−0.20	0.93	0.18	−0.08	0.08	0.99
回生值（mP·s）	−0.07	−0.12	0.72	−0.27	0.35	0.08	0.91
糊化温度（℃）	−0.35	0.51	0.39	−0.41	0.39	−0.16	0.91
峰值温度（℃）	0.15	0.95	−0.12	−0.12	−0.11	−0.01	0.96
起始温度（℃）	−0.03	0.97	−0.10	−0.07	0.00	−0.06	0.97
终止温度（℃）	0.20	0.92	−0.20	−0.12	−0.08	−0.06	0.94
糊化焓ΔH（J·g⁻¹）	−0.15	0.21	−0.28	−0.07	−0.42	−0.63	0.73

下载: 导出CSV

参考文献(33)

[1]	LI Y, DING G, YOKOYAMA W, et al. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings[J]. Journal of Cereal Science,2018,79:106−112. doi: 10.1016/j.jcs.2017.09.016
[2]	夏露, 张超, 王立, 等. 冬小麦抗冻蛋白制备及其在汤圆中的应用研究[J]. 食品工业科技,2009,30(11):241−243, 310. [XIA L, ZHANG C, WANG L, et al. Preparation and application of antifreeze proteins extracted from winter wheat bran[J]. Science and Technology of Food Industry,2009,30(11):241−243, 310. XIA L, ZHANG C, WANG L, et al. Preparation and application of antifreeze proteins extracted from winter wheat bran[J]. Science and Technology of Food Industry, 2009, 30(11): 241-243, 310.
[3]	张国治. 糯米粉的品质分析及速冻汤圆品质改良[J]. 冷饮与速冻食品工业,2006,12(2):39−42. [ZHANG G Z. Property analysis of flour of glutinous rice and quality of deep-frozen glutinous rice dough[J]. Beverage & Fast Frozen Food Industry,2006,12(2):39−42. ZHANG G Z. Property analysis of flour of glutinous rice and quality of deep-frozen glutinous rice dough[J]. Beverage & Fast Frozen Food Industry, 2006, 12(2): 39-42.
[4]	周显青, 胡育铭, 张玉荣, 等. 我国速冻汤圆加工及其质量控制技术现状与展望[J]. 粮油食品科技,2014,22(2):6−11. [ZHOU X Q, HU Y M, ZHANG Y R, et al. Status and prospects of processing and quality control for the frozen rice dumplings in China[J]. Science and Technology of Cereals, Oils and Foods,2014,22(2):6−11. doi: 10.3969/j.issn.1007-7561.2014.02.002 ZHOU X Q, HU Y M, ZHANG Y R, et al. Status and prospects of processing and quality control for the frozen rice dumplings in China[J]. Science and Technology of Cereals, Oils and Foods, 2014, 22(2): 6-11. doi: 10.3969/j.issn.1007-7561.2014.02.002
[5]	李真, 安阳, 艾志录, 等. 基于响应面法优化工艺参数改善速冻汤圆品质[J]. 食品与发酵工业,2017,43(8):163−168. [LI Z, AN Y, AI Z L, et al. Optimization of quick-frozen Tang-yuan processing by response surface method[J]. Food and Fermentation Industries,2017,43(8):163−168. LI Z, AN Y, AI Z L, et al. Optimization of quick-frozen Tang-yuan processing by response surface method[J]. Food and Fermentation Industries, 2017, 43(8): 163-168.
[6]	CAI J W, CHIANG J H, TAN M, et al. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles[J]. Journal of Food Engineering,2016,186(10):1−9.
[7]	LI Z N, WANG L, CHEN Z X, et al. Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling[J]. Journal of Cereal Science,2018(81):30−36.
[8]	陈瑾. 速冻汤圆品质与糯米粉粉质相关性及糯米粉配粉研究[D]. 郑州: 河南农业大学, 2019 CHEN J. Study on the correlation between the quality of quick-frozen dumplings and the quality of gulutinous rice flour and the powdering of glutinous rice flour[D]. Zhengzhou: Henan Agricultural University, 2019.
[9]	黄忠民, 陈瑾, 宋会玲, 等. 糯米粉特性与速冻汤圆品质相关性分析[J]. 食品工业科技,2019,40(4):93−99. [HUANG Z M, CHEN J, SONG H L, et al. Correlation between the characteristics of glutinous rice flour and quality[J]. Science and Technology of Food Industry,2019,40(4):93−99. HUANG Z M, CHEN J, SONG H L, et al. Correlation between the characteristics of glutinous rice flour and quality[J]. Science and Technology of Food Industry, 2019, 40(4): 93-99.
[10]	孙威, 陈轩, 庄坤, 等. 调质温度和时间对黑糯米半干法制粉品质的影响[J]. 食品工业科技,2020,41(5):17−22, 30. [SUN W, CHEN X, ZHUANG K, et al. Effect of tempering temperature and time on the quality of semi-dry black glutinous rice flour[J]. Science and Technology of Food Industry,2020,41(5):17−22, 30. SUN W, CHEN X, , ZHUANG K, et al. Effect of tempering temperature and time on the quality of semi-dry black glutinous rice flour[J]. Science and Technology of Food Industry, 2020, 41(5): 17-2, 30.
[11]	CJAM K, TVANV, WALSTRA P. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation[J]. Food Hydrocolloids,1996,10(3):355−362. doi: 10.1016/S0268-005X(96)80012-9
[12]	付一帆, 甘淑珍, 赵思明. 几种淀粉的糊化特性及力学稳定性[J]. 农业工程学报,2008,24(10):255−257. [FU Y F, GAN S Z, ZHAO S M. Gelatinization characteristics and mechanical stability of various starch sources[J]. Transactions of the CSAE,2008,24(10):255−257. doi: 10.3321/j.issn:1002-6819.2008.10.052 FU Y F, GAN S Z, ZHAO S M. Gelatinization characteristics and mechanical stability of various starch sources[J]. Transactions of the CSAE, 2008, 24(10): 255-257. doi: 10.3321/j.issn:1002-6819.2008.10.052
[13]	顾玲, 张燕萍. 杂粮粉对糯米粉理化性质的影响[J]. 食品科技,2015,40(2):186−190. [GU L, ZHANG Y P. Impact of grains powder on the physicochemical properties of glutinous rice flour[J]. Food Science and Technology,2015,40(2):186−190. GU L, ZHANG Y P. Impact of grains powder on the physicochemical properties of glutinous rice flour[J]. Food Science and Technology, 2015, 40(2): 186-190.
[14]	钟志友, 张敏, 杨乐, 等. 果蔬冰点与其生理生化指标关系的研究[J]. 食品工业科技,2011,32(2):76−78. [ZHONG Z Y, ZHANG M, YANG L, et al. Study on relation between freezing and physiological and biochemical indexes of fruits and vegetable[J]. Science and Technology of Food Industry,2011,32(2):76−78. ZHONG Z Y, ZHANG M, YANG L, et al. Study on relation between freezing and physiological and biochemical indexes of fruits and vegetable[J]. Science and Technology of Food Industry, 2011, 32(2): 76-78.
[15]	ISM Z, ABSAR N, KIM S J, et al. Dsc study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches[J]. Journal of Food Engineering,2008,86(1):68−73. doi: 10.1016/j.jfoodeng.2007.09.011
[16]	CHANVRIER H, UTHAYAKUMARAN S, APPELQVIST I A M, et al. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches[J]. Journal of Agricultural & Food Chemistry,2007,55(24):90−98,83.
[17]	LIN Z, GENG D H, QIN W, et al. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities[J]. International Journal of Biological Macromolecules,2021,181:390−397. doi: 10.1016/j.ijbiomac.2021.03.160
[18]	宋莹莹. 糯米粉吸水率影响因素的研究[D]. 武汉: 武汉轻工大学, 2013 SONG Y Y. Study on the impacting factors of water absorption of waxy rice flour[D]. Wuhan: Wuhan Polytechnic University, 2013.
[19]	ZHANG H, WU F, XU D, et al. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings[J]. Journal of Food Science and Technology Mysore,2020,58,(5):1848−1857.
[20]	ERCOLINI D. Pcr-dgge fingerprinting: Novel strategies for detection of microbes in food[J]. Journal of Microbiological Methods,2004,56(3):297−314. doi: 10.1016/j.mimet.2003.11.006
[21]	田斌强, 邓乾春, 谢笔钧. 发芽燕麦淀粉的热特性[J]. 现代食品科技,2014,30(5):98−103. [TIAN B Q, DENG Q C, XIE B J. Thermal properties of the starch from germinated oat[J]. Modern Food Science and Technology,2014,30(5):98−103. TIAN B Q, DENG Q C, XIE B Y. Thermal properties of the starch from germinated oat[J]. Modern Food Science and Technology, 2014, 30(5): 98-103.
[22]	KOZLOV I I, SIA S. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice[J]. Starch-Stärke,2003,55(9):410−415.
[23]	PARK I M, IBANEZ A M, ZHONG F, et al. Gelatinization and pasting properties of waxy and non-waxy rice starches[J]. Starch-Stärke,2007,59(8):388−396.
[24]	余世锋, 张永春, 林佳楠, 等. 玉米淀粉、绿豆淀粉和皱皮豌豆淀粉热特性及回生性质的比较[J]. 食品科技,2013,38(9):136−140. [YU S F, ZHANG Y C, LIN J N, et al. Comparing the thermal and retrogradation properties of corn starch and mung bean starch and wrinkled pea starch[J]. Food Science and Technology,2013,38(9):136−140. YU S F, ZHANG Y C, LIN J N, et al. Comparing the thermal and retrogradation properties of corn starch and mung bean starch and wrinkled pea starch[J]. Food Science and Technology, 2013, 38(9): 136-140.
[25]	REDDY C K, CHOI S M, LEE D J, et al. Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch[J]. Food Chemistry,2018,244:136. doi: 10.1016/j.foodchem.2017.10.040
[26]	刘延奇, 秦令祥, 吴史博, 等. 淀粉-脂质复合物的相互作用及研究进展[J]. 食品科技,2009,34(7):209−213. [LIU Y Q, QIN L X, WU S B, et al. Interaction and progress of starch-lipid complex[J]. Food Science and Technology,2009,34(7):209−213. LIU Y Q, QIN L X, WU S B, et al. Interaction and progress of starch-lipid complex[J]. Food Science and Technology, 2009, 34(7): 209-213.
[27]	胡烨, 何建东, 王朋, 等. 养殖大黄鱼冰点调节剂研制[J]. 中国食品学报, 2013, 13(1): 51−60 HU Y, HE J D, WANG P, et al. Development of freezing-point regulator for cultured large yellow croaker[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13(1): 51−60.
[28]	ABBAS T, LAVADIYA D N, KIRAN R. Exploring the use of polyols, corn, and beet juice for decreasing the freezing point of brine solution for deicing of pavements[J]. Sustainability,2021,13(11):5765. doi: 10.3390/su13115765
[29]	李贤勇, 王元凯, 王楚桃. 稻米蒸煮品质与营养品质的相关性分析[J]. 西南农业学报,2001,14(3):21−24. [LI X Y, WANG Y K, WANG C T. Analysis of correlation between quality characters of cooking and nutrition[J]. Southwest China Journal of Agricultural Sciences,2001,14(3):21−24. doi: 10.3969/j.issn.1001-4829.2001.03.005 LI X Y, WANG Y K, WANG C T. Analysis of correlation between quality characters of cooking and nutrition[J]. Southwest China Journal of Agricultural Sciences, 2001, 14(3): 21-24. doi: 10.3969/j.issn.1001-4829.2001.03.005
[30]	曹松, 周洲, 董明, 等. 不同实验室干法制备工艺对糯米粉品质特性的影响[J]. 现代食品,2021(17):60−63, 69. [CAO S, ZHOU Z, DONG M, et al. Effects of dry preparation processes in different laboratories on the quality characteristics of glutinous rice flour[J]. Modern Food,2021(17):60−63, 69. CHAO S, ZHOU Z, DONG M, et al. Effects of dry preparation processes in different laboratories on the quality characteristics of glutinous rice flour[J]. Modern Food, 2021(17): 60-63, 69.
[31]	余世锋, 杨秀春, MENAGER L, 等. 直链淀粉、蛋白质及脂类对大米粉热特性的影响[J]. 食品与发酵工业,2009,35(4):38−42. [YU S F, YANG X C, MENAGER L, et al. Effects of amylose, protein and lipid on the thermal properties of rice flour[J]. Food and Fermentation Industries,2009,35(4):38−42. YU S F, YANG X C, MENAGER L, et al. Effects of amylose, protein and lipid on the thermal properties of rice flour [J]. Food and Fermentation Industries, 2009, 35(4): 38-42.
[32]	应月, 李保国, 董梅, 等. 冰温技术在食品贮藏中的研究进展[J]. 制冷技术,2009,29(2):12−15. [YING Y, LI B G, DONG M, et al. Advances in ice-temperature technique for food storage[J]. Refrigeration Technology,2009,29(2):12−15. YING Y, LI B G, DONG M, et al. Advances in ice-temperature technique for food storage[J]. Refrigeration Technology, 2009, 29(2): 12-15.
[33]	赵凯, 张守文, 方桂珍, 等. 湿热处理对玉米淀粉颗粒结构及热焓特性的影响[J]. 食品与发酵工业,2004,30(10):17−20. [ZHAO K, ZHANG S W, FANG G Z, et al. Effects of HMT on the granule and crystalline property of maize starch[J]. Food and Fermentation Industries,2004,30(10):17−20. ZHAO K, ZHANG S W, FANG G Z, et al. Effects of HMT on the granule and crystalline property of maize starch[J]. Food and Fermentation Industries, 2004, 30(010): 17-20.