柿子汁对米粉品质改善效果的研究  

Effect of persimmon juice on the quality of rice noodles

作　　者：齐珊[1] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2011年第3期178-180,共3页Science and Technology of Food Industry

摘　　要：首先分析了不同成熟度柿子汁中主要营养物质含量的变化,然后通过在米粉中添加柿子汁的方法来改善米粉品质,以感官评价以及质构实验为米粉品质的考察指标,结果表明,随着柿子的成熟,可溶性单宁含量不断下降,而可溶性糖含量不断上升,并且在米粉中添加不同成熟度的柿子汁均能有效改善米粉的质构品质,其中添加7月份的青柿子汁的米粉品质改善最为明显,增强了筋道感、咀嚼性等,最大破断应力和最大破断应变分别提高了1.5倍和20%以上。This paper firstly analyzed the main nutrients content changes in the persimmon juice at different maturity. The effect of persimmon juice on the quality of rice noodles texture and sensory characteristics were determined by the texture experiment and organoleptic evaluation. Results indicated that as the persimmon had matured,the soluble tannin content was declining,while soluble sugar content was rising. And adding persimmon juice of different maturity in rice flour could effectively improve the quality of rice noodles,and when the persimmon juice of July was added,the improvement of quality was most obvious,and the maximum breaking stress and maximum breaking strain were increased by 1. 5 fold and more than 20%.

关 键 词：柿子 米粉 质构 单宁 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]