添加剂对方便米饭特性的影响  

Effect of Food Additive on Properties of Instant Rice

作　　者：郑志[1] 张原箕[1] 罗水忠[1] 姜绍通[1] 孟玲玲[1] 周会喜[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第24期120-123,共4页Food Science

基　　金：安徽省2008年科技攻关计划重大科技专项(08010302083)

摘　　要：研究β-环状糊精、蔗糖脂肪酸酯、柠檬酸和α-淀粉酶对热风干燥型方便米饭的复水率、复水后硬度和黏度的影响,结果表明:β-环状糊精、蔗糖脂肪酸酯和柠檬酸适合作为热风干燥型方便米饭的品质改良剂。采用正交优化试验得出复合食品添加剂的最佳配比:在浸泡水溶液中,添加0.2%β-环状糊精、0.2%蔗糖脂肪酸酯和0.4%柠檬酸,30℃预浸60min,50℃二次浸泡20min,由其浸泡制得的方便米饭的硬度从1490.152g下降到1128.125g,黏着性从-1.515g·s增加到-20.336g·s。The effects of β-cyclodextrin, sucrose fatty acid ester, citric acid and α-amylase on the final qualities of α-based instant rice were investigated. Results indicated that β-cyclodextrin, sucrose ester of fatty acid and citric acid were suitable food additives for the production of instant rice. The optimal formula of composite food additives for producing instant rice was 0.2% β-cyclodextrin, 0.2% sucrose fatty acid ester and 0.4% citric acid. The hardness of instant rice decreased from 1490.152 to 1128.125 g and the adhesiveness increased from -1.515 g·s to -20.336 g·s.

关 键 词：方便米饭 品质 食品添加剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]