八宝粥原料淀粉特性及其冻伤改善的研究

Research of frostbite improvement and starch properties of eight treasures congee

摘要: 为明确八宝粥冻伤机理,并改善冻伤对八宝粥品质的影响,本文检测了八宝粥原料的淀粉含量,并扫描各原料的RVA图谱;对八宝粥成品和原料粉在不同添加剂浓度条件下进行冻融实验,结果表明直链淀粉的加速老化是八宝粥冻伤的主要原因。直链淀粉主要来源是黑米、大麦仁。分别添加5%海藻糖、0.04%焦磷酸钠、0.05%蔗糖酯都可改善冻融稳定性。

Abstract: In order to determine the mechanism of the frostbite of eight treasures congee and improve the effect of frostbite on the quality of eight treasures congee,in this study,the contents of starch in eight treasures congee materials were detected,and the RVA profiles of the materials were scanned.It was found that the retrogradation of amylase was the main cause of frostbite in eight treasures congee after undergoing freeze- thaw tests in the presence of different additives with different concentrations,and black rice and barley were the primary source of amylase.The freeze- thaw stability could be improved by adding 5% mycose,0.04% sodium pyrophosphate and0.05% sucrose ester.