摘要
文章主要介绍了鲜湿米粉老化的机理,探讨了影响鲜湿米粉老化的因素,归纳了目前在食品领域中物理法、酶法、食品添加剂法在鲜湿米粉中抗老化的应用情况及可能存在的问题,并对鲜湿米粉抗老化方法未来的研究方向进行了展望。
In this review,the mechanism of retrogradation of fresh rice noodle was introduced,and the factors affecting the retrogradation of fresh rice noodle were discussed.At present,the application of physical method,enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized,and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.
作者
钱鑫
周文化
李良怡
谭玉珩
胡瀚
张雨鑫
QIAN Xin;ZHOU Wen-hua;LI Liang-yi;TAN Yu-heng;HU Han;ZHANG Yu-xin(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China;Hunan Key Laboratory of Special Medical Food Processing,Changsha,Hunan 410004,China;National Laboratory of Rice Deep Processing and By-products,Changsha,Hunan 410004,China)
出处
《食品与机械》
北大核心
2021年第10期208-214,共7页
Food and Machinery
基金
湖南省重点研发计划(编号:2020NK2020)
长沙市自然科学基金资助项目(编号:kq2014150)
湖南省创新平台与人才计划(编号:2017TP1021)
湖南省创新型省份建设专项(编号:2019TP2011)
长沙市科技计划(编号:KC17040007)。
关键词
鲜湿米粉
抗老化
食品添加剂
fresh rice noodles
anti-retrogradation
food additives
