Effect of improvers on the quality of quick-frozen rice balls
ObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment desi...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241017?st=article_issue |
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| author | SHI Jiacheng YANG Hua SHEN Cunkuan LIU Yue WANG Xinyi YAN Jinxin |
| author_facet | SHI Jiacheng YANG Hua SHEN Cunkuan LIU Yue WANG Xinyi YAN Jinxin |
| author_sort | SHI Jiacheng |
| collection | DOAJ |
| description | ObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.ResultsThe optimal dosage combinations of the three amendments were hydrothreose 4%, soluble soybean polysaccharide 0.6% and trehalose 8%. After repeated thawing and freezing, the structure of the dumpling flour was relatively complete.ConclusionAfter the improvement, the frost cracking rate of the dumpling was reduced, and the hardness and sense of the dumpling were suitable. |
| format | Article |
| id | doaj-art-3c8b6e914e964b598edfe90052a770b6 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-3c8b6e914e964b598edfe90052a770b62025-08-20T02:59:19ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-10-01401011612110.13652/j.spjx.1003.5788.2023.810621003-5788（2024）10-0116-06Effect of improvers on the quality of quick-frozen rice ballsSHI Jiacheng0YANG Hua1SHEN Cunkuan2LIU Yue3WANG Xinyi4YAN Jinxin5College of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaCollege of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang315100, ChinaObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and trehalose was optimized by Box-Behnken experiment design and response surface analysis.ResultsThe optimal dosage combinations of the three amendments were hydrothreose 4%, soluble soybean polysaccharide 0.6% and trehalose 8%. After repeated thawing and freezing, the structure of the dumpling flour was relatively complete.ConclusionAfter the improvement, the frost cracking rate of the dumpling was reduced, and the hardness and sense of the dumpling were suitable.http://www.ifoodmm.com/spyjx/article/abstract/20241017?st=article_issueglutinous rice ballsimproverfrozen storagefrost resistancefrozen cracking rate |
| spellingShingle | SHI Jiacheng YANG Hua SHEN Cunkuan LIU Yue WANG Xinyi YAN Jinxin Effect of improvers on the quality of quick-frozen rice balls Shipin yu jixie glutinous rice balls improver frozen storage frost resistance frozen cracking rate |
| title | Effect of improvers on the quality of quick-frozen rice balls |
| title_full | Effect of improvers on the quality of quick-frozen rice balls |
| title_fullStr | Effect of improvers on the quality of quick-frozen rice balls |
| title_full_unstemmed | Effect of improvers on the quality of quick-frozen rice balls |
| title_short | Effect of improvers on the quality of quick-frozen rice balls |
| title_sort | effect of improvers on the quality of quick frozen rice balls |
| topic | glutinous rice balls improver frozen storage frost resistance frozen cracking rate |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241017?st=article_issue |
| work_keys_str_mv | AT shijiacheng effectofimproversonthequalityofquickfrozenriceballs AT yanghua effectofimproversonthequalityofquickfrozenriceballs AT shencunkuan effectofimproversonthequalityofquickfrozenriceballs AT liuyue effectofimproversonthequalityofquickfrozenriceballs AT wangxinyi effectofimproversonthequalityofquickfrozenriceballs AT yanjinxin effectofimproversonthequalityofquickfrozenriceballs |