期刊论文

Effect of additives on quality of fresh wet instant rice

中文

食品科技

1005-9989

2018

43

11

185-189

10.13684/j.cnki.spkj.2018.11.031

国家粮食行业公益项目(201513003-6) 教育部大宗粮油精深加工重点实验室项目.

本校为第一机构

在鲜湿方便米饭原料选择及蒸煮工艺研究的基础上,进一步研究了单甘酯、α-淀粉酶、β-环糊精对鲜湿方便米饭食味品质的影响。通过单因素实验和正交实验,最终确定了复合添加剂的最佳配比为单甘酯的质量浓度为0.2%、α-淀粉酶的质量浓度为0.8%、β-环糊精的质量浓度为0.4%,同时得出α-淀粉酶与β-环糊精之间存在协同增效作用。

On the basis of previous studies,this article further studied the effects of monoglyceride, a-amylase,andβ-cyclodextrin on the taste quality of fresh-wet instant rice,and explored its influence.Through single-factor experiments and orthogonal experiments,the optimum ratio of the compound additive was determined to be0.2%for monoglyceride,0.8%for a-amylase,and0.4%forβ-cyclodextrin for the optimal concentration.It was also found that there ...