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投稿时间：2019-01-11
投稿时间：2019-01-11
中文摘要: 为研究杂粮粉对汤圆粉团性质的影响，采用流变仪及物性测定仪研究添加苦荞、绿豆、小米、薏仁和红薯后的汤圆粉团流变学特性和质构特性，并进行感官评定分析。流变试验表明添加杂粮粉后表观黏度随剪切速率增大而迅速降低，剪切应力随剪切速率增大而增大且应力曲线符合Ostwald 模型，说明添加杂粮粉后汤圆粉团呈现假塑性流体现象；质构结果表明，5 种杂粮粉都显著增加了汤圆粉皮的硬度，不同品种杂粮粉显著增加汤圆粉团的胶黏性。
Abstract:In order to study the effect of grain flour on the properties of glutinous rice ball flour，the rheological characteristics and texture characteristics of glutinous rice ball flour were studied by using rheometer and physical property tester after adding tartary buckwheat，mung bean，millet，coix seed and sweet potato，and sensory evaluation and analysis were conducted.Rheological experiments showed that the apparent viscosity of glutinous rice ball powder decreased rapidly with the increase of shear rate，and the shear stress increased with the increase of shear rate.The curve was consistent with Ostwald model，indicated that the glutinous rice ball powder presented a pseudo-plastic fluid phenomenon after the addition of coarse grain powder.The results of texture and texture showed that all the five kinds of grain flour significantly increased the hardness of glutinous rice ball flour husk.
文章编号：201921003 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2016YFNC010104）；成都大学-农业部杂粮加工重点实验室开放课题项目；贵州省农业科学院青年基金（黔农科院青年基金[2018]01 号）；贵州省现代农业产业技术体系（特色杂粮）建设（黔财农[2018]81 号）
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