Effect of Magnetic Field Assisted Freezing on the Quality of Glutinous Rice Balls

被引：0

作者：

Pan Z. ^{[1
,2
,3
]}

Shen J. ^{[1
]}

Lei M. ^{[1
,2
]}

Ai Z. ^{[1
,2
,3
]}

Yang L. ^{[4
]}

Huang Z. ^{[1
,2
,3
]}

机构：

[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou

[2] National Research and Development Center of Quick Frozen Rice Products Processing Technology, Zhengzhou

[3] Henan Provincial Cold Chain Food Engineering Technology Research Center, Zhengzhou

[4] Henan Jingdu Smile Food Co., Ltd., Henan, Xinxiang

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 03期

关键词：

glutinous rice balls; magnetic field; quality change; water binding state;

D O I：

10.16429/j.1009-7848.2024.03.014

中图分类号：

学科分类号：

摘要：

Objective: in order to explore the effect of magnetic field assisted freezing on the quality of glutinous rice balls, to develop a new type of auxiliary freezing method for rice flour products, and to study the effect of auxiliary freezing on the quality of glutinous rice balls under different magnetic field intensities. Methods; the method of plate freezing and magnetic; field assisted freezing was used in this study. The freezing rate, water loss rate, chromaticity, texture characteristics, gelatinization characteristics, freezing water content and water binding state of Tangyuan powder were measured to reveal the influence of magnetic field assisted freezing on its quality change. The results showed that compared with the control group, there were significant differences in the freezing rate, water loss rate, chromaticity, texture characteristics, gelatinization characteristics and freezing water content of Tangyuan powder after magnetic field assisted freezing (P<0.05). It was found that the freezing rate of Tangyuan powder frozen by magnetic field was accelerated at 24 Gs, and the time of entering the maximum ice crystal formation zone was advanced by 4 min, making the ice crystal volume smaller; The water loss rate decreased by 37.57%, the brightness increased by 3.63%, the transmittance increased by 14.92% and the hardness decreased by 11.74%. From the water binding state, the frozen water content of Tangyuan powder was significantly lower than that of the control group, and decreased by 11.64% at 24 Gs; However, after the magnetic field assisted freezing, the peak viscosity of the dumplings increased by 7.81% and the retro gradation value increased by 3.93%; There was no significant difference in water binding state. Conclusion; when the magnetic field strength is 24 Gs, the frozen quality of Tangyuan powder is the best, which can obviously improve the quality indexes of Tangyuan powder, such as water loss rate, chroma, hardness and frozen water content, and provide a theoretical reference for the development of magnetic field assisted freezing on rice flour products in the future. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：139 / 148

页数：9

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