摘要
研究了方便米饭存放过程中的老化特性,结果表明:方便米饭在存放过程中的晶体结构有所变化,但结晶度变化不大;起始玻璃化温度上升,玻璃化温度范围缩小,晶体熔解温度稍有上升;复水扩散系数下降,起始玻璃化温度的升高对扩散系数的影响较大,存放10天后,起始玻璃化温度是影响方便米饭速食性能和老化的主要因素。
The retrogradation properties of instant rice during storage were studied.Results indicated that onset glass temperature was increased,and glass temperature range was decreased with storage time.Crystallization properties were changed slightly,but the change of crystallization degree was not obvious.Crystal melt temperature had little increased during storage.Inner water diffuse coefficient of instant rice during rehydration was decreased obviously with storage time.The onset glass temperature that influenced water diffuse coefficient strongest was the most important factor to the rethogradation of instant rice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期18-21,共4页
Food Science
基金
湖北省自然科学基金99J091项目中部分内容
