针对传统中式糯米糕团易失水老化的缺点,通过向其中添加海藻糖以提高传统米糕的保质期。研究结果表明海藻糖对中式米糕制品的保水性、口感、硬度等品质有一定提高,并且可以在一定程度上抑制米糕制品中淀粉的回生行为,从而延长糕团制品的保质期。其最佳添加量为米粉用量的10%。此外,本文还通过低场核磁技术研究了相关机制,初步认为海藻糖是通过提高淀粉中水分子流动性抑制了糕团制品中淀粉回生行为。

In order to prevent the aging of traditional rice cake, the prolonging the shelf life of traditional rice cake by trehalose was studied. The result showed that trehalose could improve the water holding capacity, flavor and hardness of traditional rice cake, and could also inhibit the retrogradation of starch molecules to prolong the shelf life of the traditional rice cake in some extent. The optimum dose of Trehalose is 10% of rice power. In addition, the related mechanism was also studied by low-field NMR technology. It showed that the inhibited the retrogradation of starch molecules in the traditional rice cake could be attributed to the mobility of water molecules was maintained by trehalose.