期刊论文

The research on retrogradation property of military instant rice

中文

食品科技

1005-9989

2018

8

158-163

10.13684/j.cnki.spkj.2018.08.029

本校为第一机构

以粳米粉为主要原料,葛粉、藕粉及红薯淀粉作为辅料,利用挤压法制备军用方便米饭,采用扫描电子显微镜、差示扫描量热仪及X-射线衍射仪对米粒结构进行表征,探究军用方便米饭样品的回生特性,并与粳米样品及空白组样品进行了对照比较.结果表明:军用方便米样品饭呈多孔状,结构较为疏松,复水性好.与粳米样品中淀粉A型晶型结构存在差异,军用方便米饭样品和空白组样品中淀粉晶型为V型,方便米饭的衍射峰面积及强度均弱于空白组.粳米样品、军用米饭样品和空白组样品的Avrami参数n均小于1,表明晶核主要在淀粉回生早期形成,并以一次成核方式结晶.挤压降低了淀粉重结晶成核和生长速率,军用方便米饭的结晶生长...

Japonica rice flour was used as main ingredient, and Kudzu powder, lotus root powder and sweet potato starch were used as auxiliary material to prepare military instant rice by extrusion. The scanning electron microscopy, differential scanning calorimetry and X-ray diffraction were used to characterize the structure of the instant rice to analyze its retrogradation property, with native japonica rice flour and its extruded rice as control. The results showed that military instant rice was porous and exhibited excellent reconstituability. Different form the A-type crystalline structure of nativ...