降低方便米饭酸感影响研究

Study on reduced acid sense of instant rice

经研究表明,米饭原料粳米品种及抑菌剂种类将会影响方便米饭酸感。该研究首先建立方便米饭酸感评价方法,对不同品种粳米制成方便米饭进行酸感评分、对比,发现粳米食味值、香味值和新鲜度与米饭酸感评分值呈负相关;此外,采用ε–聚赖氨酸替代葡萄糖酸–δ–内酯作为抑菌剂能降低方便米饭酸感。

The rice varieties and bacteriostatic agent effect the acid sense of the instant rice. This study founds the a evaluation method of acid sense for the instant rice. Through comparing and grading different kinds of the instant rices that were made by different martial, the relationship that of rice taste, fragrance, freshness and acid sense of instant rice is negative can be got. Using the ε-polylysin to replace the glucono lactone can also reduce the acid sense of instant rice.