摘要
以大米为原料,研究大米品种、抗老化剂对方便米饭回生及品质的影响。考察市售大米(籼米4种、粳米3种)中直链淀粉含量,以及制成方便米饭后质构、感官等指标,结果表明,普康5号大米较适宜制作方便米饭。在4℃贮藏条件下,以未处理组米饭为对照,考察海藻糖和蔗糖酯对方便米饭在储藏过程中回生的影响。添加0.8%海藻糖的方便米饭在4℃储藏10 d,其回生焓值比对照组降低39.6%;添加0.8%蔗糖酯的在4℃储藏10 d,其回生焓值比对照组降低33%。结果表明,海藻糖和蔗糖酯均显著(p<0.05)减缓米饭的回生进程,改善米饭的质构和感官评定,延长米饭的储藏期,其中添加海藻糖组效果更显著。
The effect of rice varieties, inhibitors on the retrogradation and quality of instant rice was investigated. The amylose content of commercial rice（including 4 kinds of long-grain rice and 3 kinds of japonica rice） was investigated, and the textural properties and sensory evaluation of related cooked rice were evaluated. The results showed that No.5 of Pukang rice was suitable for making instant rice. The effect of trehalose and sucrose fatty acid on retrogradation of instant rice which stored at 4 ℃ was investigated, and the untreated instant rice was used as the control group. Comparing to the control group, the retrogradation enthalpy of instant rice with 0.8% trehalose decreased 39.6% after stored at 4 ℃ for 10 d, while the retrogradation enthalpy with 0.8% sucrose fatty acid only decreased 33%. The results displayed that both trehalose and sucrose fatty acid significantly decelerated the degree of retrogradation, improved the texture and sensory properties, and prolonged the storage period of instant rice. The effect by adding trehalose was observed more remarkable than the sucrose fatty acid.
作者
夏青
曹磊
宋玉
陶澍
刘超
XlA Qing;CAO Lei;SONG Yu;TAO Shu;LIU Chao(Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences（Hefei 230031)
出处
《食品工业》
CAS
北大核心
2018年第7期28-31,共4页
The Food Industry
基金
安徽省农业科学院人才发展专项资金项目(16F1207)
安徽省农业科学院科技创新团队项目(14C1206)
关键词
淀粉
回生
大米品种
抗老化剂
starch
retrogradation
rice varieties
inhibitors
