【摘要】 通过探究不同成熟期玉米糁对粽子品质的影响，旨在为玉米粽子开发提供理论依据。研究发现，随着糯玉米成熟时期的推移，两种完熟期糯玉米（苏玉糯5号（Y）和苏科糯1801号（K））糁籽粒总淀粉含量和直链淀粉含量相比于乳熟期有所增长。回生值及回生度逐渐升高，膨润力和持水性降低。利用两种糯玉米糁籽粒制作粽子，在质构特性方面，随着糯玉米糁成熟时期的推移，Y、K粽子黏着性绝对值降低了33.67%和34.99%;4℃储存9 d的期间，粽子的老化程度逐渐增加；在硬度方面，乳熟期Y、K粽子分别升高了188.94%和143.94%，蜡熟期和完熟期则升高近3倍。玉米糁性质与回生特性相关性分析表明，玉米糁回生值与总淀粉、直链淀粉含量相关性较高，其中回生值与直链淀粉间相关性达0.91，因此乳熟期糯玉米制备的粽子品质最好。更多还原

【Abstract】 To provide a theoretical basis for developing corn dumplings, this study focused on the effect of corn grits at different maturity stages on the quality of Zongzi. It was found that the total starch and straight-chain starch contents of corn grits from two cultivars(Suyunuo 5 and Sukenuo 1801) increased at the full maturity stage compared with the milky maturity stage. The setback and degree of retrogradation also increased, and the swelling power and water-holding capacity decreased. As the maturity period of corn grits progressed, the absolute values of the adhesiveness of Zongzi from the two cultivars decreased by 33.67% and 34.99%, respectively. The aging degree of Zongzi increased over a 9-day storage period at 4 ℃. The hardness of Zongzi made from Suyunuo 5 and Sukenuo 1801 at the milky maturity stage increased by 188.94% and 143.94%, respectively, while that of Zongzi made from the cultivars at the waxy and full maturity stages increased by nearly three times. Correlation analysis showed that the setback of corn grits was highly correlated with the contents of total starch and straight-chain starch(with a correlation coefficient of 0.91). Therefore, Zongzi made from corn grits at the milky maturity stage had the best quality.更多还原