超高压处理对陈米消减值和米饭碘蓝值的影响  

Effect of Ultra-high Pressure Processing on Setback and Iodine Blue Value of Old Rice

作　　者：徐金凤[1] 潘见[1] 张恩广[1] 王曦[1] 陈金伟[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,合肥230009

出　　处：《食品工业》2015年第9期148-151,共4页The Food Industry

基　　金：安徽合芜蚌自主创新重大专项(2011AKKG1121)

摘　　要：为了抑制陈米方便米饭的回生现象,试验以消减值为考察指标,采用正交试验优化超高压处理陈米方便米饭工艺条件,并考察陈米消减值最低时米饭中直链淀粉重结晶度变化情况。结果表明,当压力400 MPa,时间15 min,温度50℃时,超高压陈米消减值最低,其消减值为1 368 cp,较未处理陈米降低了42.47%,差异显著,且陈米方便米饭的碘蓝值经此超高压条件处理后从0.223升高至0.384,超高压降低了直链淀粉的重结晶程度。通过调整超高压处理条件,可以明显降低陈米消减值,进而影响直链淀粉的重结晶,部分抑制了陈米方便米饭的回生。The aim of this study is to suppress the retrogradation of the instant old rice. Using the setback value as an index, UHP processing parameters were optimized by orthogonal experimental method and the change of the amylose＇s reerystallization degree at the minimum setback value was investigated. The results showed that the UHP instant old rice had the lowest setback value at pressure of 400 MPa, dwell time of 15 min and temperature of 50 ℃. The setback value was 1 368 cp, significantly reducing by 42.47% compared with the untreated counterparts. Moreover the iodine blue value of the old rice after the UHP treatment increased from 0.223 to 0.384, and the UHP treatment reduced the recrystaUization degree of the amylose. It indicates that by adjusting the UHP processing conditions, the retrogradation of the instant old rice can be partly inhibited.

关 键 词：超高压 陈米 抗回生 直链淀粉 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]