糯米糕储存过程中回生性质的变化研究

Under the conditions of storage 0 days and four days, the properties of three glutinous rice cakes which are made of round glutinous rice, blood glutinous rice and long glutinous rice was measured by Physical property test instrument, scanning electron microscopy and X-ray diffraction,, to study the impact and difference on retrogradation properties of rice cakes. The results show that with the extension of storage time and the occurs of starch retrogradation , the texture parameters hardness, adhesiveness and chewiness of three glutinous rice cakes are significantly increased. The Ultrastructure of starch becomes rough porous structure instead of smooth compact structure. The typical A-type crystals of starch granules change into the B-type crystals, the degree of crystallinity are increased. The hardness, adhesiveness and chewiness of texture parameters and the degree of crystallinity of X-ray diffraction parameters was highly significant positive correlation, the correlation coefficient was 0.951,0.962,0.969. Among three glutinous rice cakes, the hardness and the degree of crystallinty of long glutinous rice cake are the most significant increase and the maximum value.