不同淀粉类原料对青团品质的影响

青团是一种传统糯米制品,存在黏性较高和易塌陷等问题。在传统青团原料中添加葛根、红薯、小麦和大米等4种淀粉类原料,考察其对青团感官指标和质构特性的影响,利用Pearson法分析原料、质构指标与青团感官之间的相关性,二次旋转正交组合法得出青团的最佳配方。研究结果显示:质构指标对青团感官评分的影响大小顺序为:黏性硬度弹性咀嚼性;4种淀粉类原料对硬度指标呈极显著正相关(P0.01);直链淀粉/总淀粉、直链淀粉/支链淀粉的比值可分别作为评价青团硬度(r=0.503,P0.05)、黏性(r=0.468,P0.05)的优选指标;感官评分最高的青团最优配方为,葛根粉17.1%、红薯粉5.0%、小麦粉10.0%、大米粉30.0%。研究结果表明,以糯米粉为基础添加富含直链淀粉的原料能改善青团感官品质。

Effects of starch raw materials on the qualities of Qingtuan

Qingtuan is a traditional glutinous rice product with problems of high viscosity and easy collapse. The effects of adding four kinds of starch materials including pueraria,sweet potato,wheat and rice on the sensory index and texture characteristics of Qingtuan were investigated. The Pearson method was used to analyze the correlation between starch raw materials,texture indicators and the sensory sense of Qingtuan. Then the second rotation orthogonal combination method was used to obtain the best formula of Qingtuan. The results showed that effect of texture characteristics on the sensory score of Qingtuan was in the order of adhesiveness>hardness>springiness>chewiness. The four kinds of starch materials were significantly and positively correlated with the hardness index(P<0.01).The ratio of amylose/total starch and amylose/amylopectin could be used as a preferred index for evaluating Qingtuan hardness (r=0.503,P<0.05) and adhesiveness (r=-0.468,P<0.05). The best formula of Qingtuan with the highest sensory score was 17.1% pueraria flour,5.0% sweet potato flour,10.0% wheat flour,and 30.0% rice flour. Adding amylose rich raw materials based on glutinous rice flour improved the sensory quality of Qingtuan. It will provide further reference for developing Qingtuan.