摘要
研究机筒温度对挤压“工程重组米”的理化特性的影响,利用TA.XT2i物性测试仪对“工程重组米”米饭的物性进行测定。分析结果显示,机筒温度与“工程重组米”的水溶性碳水化合物、吸水指数、糊化度、酶敏感性呈显著性相关,与原料杂交籼米(9718)相比较,“工程重组米”米饭的质构和外观均有较大的变化,黏度接近粳米(3618),硬度降低幅度较大。
The effect of barrel temperature on physicochemical properties and texture of reformed rice, prepared using a single-screw extruder, were investigated in this study. Results revealed that the barrel temperature had a significant effect on the degree of gelatinization(DG), water-absorption index(WAI), water-soluble carbohydrates(WSC), enzyme susceptivity(ES) of the reformed rice. The texture analysis of reformed rice showed that the adhesiveness of the cooked reformed-rice was similar to the fresh cooked Japonica rice(3618), the hardness became lower than the fresh cooked Japonica rice (3618) and hybrid rice (9718).
出处
《食品科技》
CAS
北大核心
2005年第3期20-23,共4页
Food Science and Technology
基金
江苏省"十五"科技攻关项目(BE2001399)
关键词
挤压技术
工程重组米
机筒温度
理化特性
质构
extrusion technique
reformed rice
barrel temperature
physicochemical properties
texture
