鲜湿糙米线品质劣变机理及调控技术研究进展

The Current Progress in Research on the Mechanism and Control Techniques of Quality Deterioration of Fresh Brown Rice Noodles

全谷物以其对营养健康的重要作用在全世界得到了广泛关注。鲜湿糙米线作为营养健康的全谷物主食食品存在更易腐败、老化变硬、易断条、蒸煮损失率高等问题。系统阐述了鲜湿米线品质影响因素,鲜湿糙米线在储藏过程中的水分含量、pH值、蒸煮品质、水分迁移、质构、微观结构等品质变化规律,分析了鲜湿糙米线品质劣变机理;并进一步对选择糙米原料、外源添加物、糙米全籽粒磨粉及回填法制备工艺等鲜湿糙米线品质调控技术2016—2023年最新研究进展进行了综述,为鲜湿糙米线的品质调控和品质提升提供参考。

Whole grains have gained great attention due to their important roles in nutrition and health.Fresh brown rice noodles,which have been considered as a nutritious and healthy whole grain staple food,are more prone to be spoiling,aging,hardening and easy broken with high cooking loss rate.The factors affecting the quality of fresh brown rice noodles were systematically described,and the changes in water content,pH value,cooking quality,water migration,texture and microstructure of fresh brown rice noodles during storage were also summarized.The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed.Furthermore,the latest research progress(from the year 2016 to 2023)on the quality control technology of fresh brown rice noodles was reviewed,including the selection of raw materials for brown rice,the addition of exogenous additives,the whole grain grinding of brown rice,and the backfilling method of rice bran for preparing brown rice noodles.This review could provide the references for the quality control and improvement of fresh brown rice noodles.