摘要
方便米饭回生抑制是改善其品质 ,延长货架期的首要因素 .结合淀粉回生机理及其影响因素 ,在初步实验确定出最佳工艺条件的基础上 ,主要研究了品种、粳糯配比及添加剂对方便米饭回生的影响 .结果表明 :稻米的品种对方便米饭品质有明显影响 ,天津小站米所制产品回老值低 ,不易回生 ,且食味佳 .配合 2 5 %的糯米 ,添加 0 4%亲水单甘酯、0 8% β 环状糊精 ,所制产品回老值最低 。
The anti retrogradation is the first factor to improve the qualities and prolong the shelf life of instant rice. The effects of breeds,ratio of non glutinous and glutinous rice and additives were studied based on the starch retrogradation mechanism,effect factors and the best technology conditions.It showed that the rice breeds had significant effect on the starch in rice, the products made from Tiajin Xiaozhan Rice had low value of retrogradation and good taste, and the products had the lowes value of tetrogradation and better taste when added 25% glutinous rice, 0.4% hydrophilic glycerol monostearate and 0.8% β cyclodextrin.
关键词
方便米饭
回生
淀粉
抑制
instant rice
retrogradation
starch
