软罐头米饭抗回生工艺的研究  

RESEARCH ON THE RETROGRADATION RETARDING PROCESS OF SOFT CANNED RICE

作　　者：蔡凤仪[1] 陆启玉[1] 张晓燕[1] 钟南京[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第5期40-42,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：从糊化后的大米淀粉回生的机理出发,选定3种具有抑制淀粉回生作用的添加剂(α淀粉酶、β淀粉酶、蔗糖脂肪酸酯)进行单因素实验,考察它们对软罐头米饭储存期间回生作用的影响.结果表明,这3种添加剂对米饭的长期回生有显著的抑制作用.在此基础上进行了正交实验,得到以上添加剂抑制米饭回生的最佳工艺配比:α淀粉酶用量为0.3 g.L1,蔗糖酯用量8 g.L1,β淀粉酶用量2 g.L1.Food additives such as α-amylase, β-amylase and sarcrose fatty acid ester were selected with single-factor experiment to evaluate their effects on retrogradation of soft canned rice during storage. The results indicated that these additives were able to effectively retard long-term retrogradation of cooked flee. And the tives was ascertained by orthogonal experiment. It was resulted that the optimal prescription was-α-amylase 0. 3g. L^-1 , β-amylase 2 g. L^-1 and sarerose fatty acid ester 8 g. L^-1 .

关 键 词：软罐头米饭 抗回生 Α-淀粉酶 Β-淀粉酶 蔗糖脂肪酸酯 

分 类 号：TS201.1[轻工技术与工程—食品科学]