为探究速冻湿法汤圆在冻藏过程中品质的变化规律,将基于米浆直接制作的速冻湿法汤圆置于-18 ℃温度条件下冰箱冻藏0、30、60、90、120 d,以糯米粉加水制作的传统速冻干法汤圆为对比,测量其失水率、质构特性等品质指标,并结合糊化特性、水分迁移规律揭示速冻汤圆湿法加工方式对品质的影响。结果表明,随着冻藏时间的延长,2组汤圆失水率呈逐渐上升的趋势,部分深层结合水逐渐向弱结合水转移,速冻湿法汤圆在冻结及冻藏过程中的失水率低于干法制作的汤圆,结合水含量略高于干法汤圆;在峰值黏度和崩解值方面,湿制汤圆略高于干制汤圆。随冻藏时间延长,速冻湿法汤圆硬度、胶着性、咀嚼性均呈增加趋势,汤圆品质下降,而回复性无显著性变化,与干法汤圆变化趋势基本一致。综合分析,速冻湿法汤圆在各项指标综合分析中变化较为稳定,在煮制后品质保持更佳,该结果可为速冻湿法汤圆在贮藏和流通过程中品质保持提供一定理论依据。
To investigate the quality changes of quick-frozen wet-processing glue pudding during frozen storage, the quick-frozen wet-processing glue pudding based on rice pulping was frozen at -18 ℃ for 0, 30, 60, 90, and 120 days, the traditional dry-processing quick-freeze glue pudding based on rice powder was used as the contrast, the effects of wet processing methods on the quality of quick-frozen glue pudding were revealed by measuring its water loss rate, texture characteristics, and gelatinization characteristics.Results showed that with the increase of freezing storage time, both the moisture loss rate of glue pudding increased gradually, and some deep bound water transferred to weak bound water gradually, the moisture loss rate of quick-frozen wet processing glue pudding was lower than that of dry processing glue pudding, and the combined water content, the peak viscosity, and disintegration value of quick-frozen wet processing glue pudding was slightly higher than that of dry processing glue pudding.The hardness, stickiness, and chewiness of quick-frozen wet processing glue pudding increased with the prolongation of frozen storage time, and the quality of glue pudding decreased, but the reversibility had no significant change, which was consistent with the changing trend of dry processing glue pudding.The quick-frozen wet-processing glue pudding in the comprehensive analysis of the various indicators changed more stable, after cooking to maintain better quality, the results could provide a theoretical basis for the quality maintenance of quick-frozen wet glue pudding during storage and circulation.
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