复合乳化剂对糙米工程米食用品质的影响

Effect of compound emulsifier on the edible quality of reforged brown rice

通过测定糙米工程米熟化后米饭的分散率及其质构综合评分,研究大豆磷脂、单硬脂酸甘油酯(GMS)和蔗糖脂肪酸酯(SE)单体及其复配添加对糙米工程米食用品质的影响。结果表明:单一乳化剂对糙米工程米的食用品质有改善作用,三种乳化剂复合使用改善效果更为明显。最佳复配比例为大豆磷脂0.6%、GMS 0.2%、SE 0.5%,添加复合乳化剂糙米工程米熟化后,米饭分散率和质构特性明显改善。

The effect of soybean lecithin,glyceryl monostearate(GMS),sucrose fatty acid ester(SE),both monomer and compound,on the edible quality of reforged brown rice was studied by detecting cooked rice dispersion rate and texture.The results showed that emulsifier monomer had positive effect on the edible quality,and their compound even better than them.The optimal ratio was soybean lecithin 0.6%,GMS 0.2% and SE 0.5%.The cooked rice dispersion rate and texture characteristics of reforged brown rice was improved obviously after adding compound emulsifier.