大米发糕的抗老化技术研究  

A Study on the Anti-retrogradation Technology for Rice Steamed Sponge Cake(Fagao)

作　　者：陈德文[1,2] 张粹兰[1] 沈伊亮[1] 吴鹏[1] 李秀娟[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]国家日用小商品质量监督检验中心,浙江义乌322000

出　　处：《中国食品学报》2009年第5期147-150,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖北省农业科技创新中心-特色农产品深加工及综合利用创新团队(4006-07601805)项目

摘　　要：以大米为主要原料的熟化食品,在加工和贮藏过程中淀粉会引起其品质的老化。通过单因素试验,借助物性测定仪研究食品添加剂对大米发糕贮藏过程中抗老化的影响。结果表明:在米发糕中添加单甘脂和卵磷脂都有抗老化作用,添加蒸馏单甘脂最佳量为0.8%,添加卵磷脂的最佳量为0.05%,且后者的抗老化效果优于前者。The retrogradation of starch is always occured during processing and storage of food using rice as main raw materials. In this paper, using single factor experiment, the effect of food additives on the retrogradation of rice steamed sponge cake was investigated with measurements of texture profile analysis （TPA）. The results showed that, both distilled Glycerin monostearate（DGMS） and the lecithin had anti-retrogradation effect. The optimal quantity for DGMS was 0.8%, and for lecithin was 0.05%, and the latter was more effective than the former.

关 键 词：大米发糕 抗老化 添加剂 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]