摘要
对维生素D_3-β-环糊精(VD_3-β-CD)包合物的稳定性及其改善挤压营养米品质进行了研究。结果表明,V_D_3-β-CD包合物增强V_D_3储藏稳定性;降低挤压营养米米粉糊化焓,提高挤压营养米复水率、糊化度,延缓营养米回生老化,改善挤压营养米品质;在本试验条件下,V_D_3-β-CD包合物最佳添加量为1.5%。
The stability of vitamin D3-β-cyclodextrin inclusion compound and its effects on the quality improvement of extruded nutrition--fortified rice （ENR） were studied. The results indicated that the inclusion compound enhanced the stability of vitamin D3 during rice storage, decreased enthalpy of gelatinization, increased rehydration rate and the degree of gelatinization, inhibited the retrogradation of ENR. The optimum addition quantity of inclusion compound was 1.5 %.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第12期52-55,共4页
Food and Fermentation Industries
基金
"十一五"国家科技支撑计划重大项目(2006BAD05A01)
关键词
Β-环糊精
包合物
挤压营养米
品质
β-cyclodextrin； inclusion compound； extruded nutrition-fortified rice； quality
