米浆中直链淀粉含量与方便米粉品质关系的研究  

The relation of amylose content in rice slurry and quality of instant rice noodle

作　　者：李红斌[1] 李万芬[1] 詹小卉[1] 陈国锋[1] 周君[1] 姜发堂[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《食品科技》2005年第4期29-31,共3页Food Science and Technology

摘　　要：将米浆中直链淀粉含量控制为20%、22%、24%、26%和28%,制成方便米粉,对成品的拉伸力、切断力、复水率、吐浆率、α值及老化进行分析。结果表明:直链淀粉含量对方便米粉货架期中的α值、复水率、复水后米粉的拉伸力、切断力都有显著的影响,直链淀粉含量为24%和26%的大米制成的方便米粉品质较好。The instant rice noodle was made of rice slurry. The amylose content in rice slurry was designed at 20%, 22%, 24%, 26% and 28% respectively. It showed that the amylose content of rice slurry had great influence on the retrogradation, the rate of turn over liquid, the power to pull and cut off the rice noodle after they turned over liquid. The instant rice noodle had better quality than others when the amylose content of rice slurry were 24% and 26%.

关 键 词：方便米粉 直链淀粉 复水率 α值 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]