Study on the characteristics of mochi made by waxy rice flour treated with ultrasound
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摘要: 为了评价超声波处理的糯米粉在实际食品中的应用效果，以超声波处理（功率130 W，料液比1：2 g/mL，时间20 min）的糯米粉（ultrasound treated waxy rice flour，UT-WRF）和原糯米粉（native waxy rice flour，N-WRF）为原料制作麻糬，分析并比较麻糬特性。结果表明：与以N-WRF为原料制作的麻糬（mochi prepared by native waxy rice flour，N-Mochi）相比，以UT-WRF为原料制作的麻糬（mochi prepared by ultrasound treated waxy rice flour，UT-Mochi）更加爽滑不粘牙，柔软而富有弹性，评分更高且更加明亮剔透；经扫描电子显微镜观察到UT-Mochi的表面孔径较小且大小较为均一；UT-Mochi的表观黏度、拉伸断裂力和最大拉伸距离均高于N-Mochi，储能模量、硬度和咀嚼性均低于N-Mochi；UT-Mochi中的可冻结水含量、横向弛豫时间和峰面积均低于N-Mochi，其水分分布更分散。经超声波处理的糯米粉制作的麻糬在外观、质构以及感官方面得到明显改善。Abstract: In order to evaluate the effects of ultrasound on waxy rice flour, the characteristics of mochi made by native waxy rice flour (N-WRF) and ultrasound treated (the ultrasonic power was 130 W, ultrasonic time 10 min, and the ratio of material to liquid was 1:2) waxy rice flour (UT-WRF) were analyzed and compared. The results showed that mochi made by ultrasound treated waxy rice flour (UT-Mochi) was smoother, softer and more elastic than mochi made by native waxy rice flour (N-Mochi), the sensory score of UT-Mochi was higher, and the UT-Mochi was brighter and more transparent. Scanning electron micrographs showed that the pore size of the surface of UT-Mochi was smaller and more uniform than that of N-Mochi. The apparent viscosity, tensile breaking force and maximum tensile distance of UT-Mochi were higher than that of N-Mochi. The storage modulus, hardness and chewiness of UT-Mochi were lower than that of N-Mochi. The content of freezable water content in UT-Mochi, and the transverse relaxation time (T2) and peak area A22 of UT-Mochi were lower than those of N-Mochi, hence, the water distribution in UT-Mochi was more homogeneous. According to the above results, it is concluded that the appearance, texture and sensory characteristics of UT-Mochi were significantly improved by ultrasonic treatment.
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Keywords:
- ultrasound /
- waxy rice flour /
- mochi /
- textural properties /
- rheological properties
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