抗老化剂抑制发芽糙米粉老化的研究  

Study on anti-retrogradation of germinated brown rice powder by different anti-aging agents

作　　者：吴晓娟[1,2] 从竞远 吴跃[1,2] 吴伟[1,2] WU Xiao-juan CONG Jing-yuan WU Yue WU Wei(College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004

出　　处：《食品与机械》2016年第10期30-34,共5页Food and Machinery

基　　金：公益性行业(农业)科研专项(编号:201303071)

摘　　要：通过在发芽糙米粉中添加不同比例的抗老化剂,模拟熟化糙米食品的老化过程,研究抗老化剂对抑制发芽糙米粉老化作用的影响。在单因素试验基础上应用响应面分析不同抗老化剂抑制发芽糙米粉老化的交互作用,结果表明,谷朊粉添加量6.3%、瓜尔豆胶添加量0.4%、单甘酯添加量0.7%时,协同抗老化效果最佳,此时硬度值最低为3 312g,感官评分为89分。相比于单一抗老化剂,复合抗老化剂能更有效地抑制发芽糙米粉的老化回生。Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the an- ti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti aging a- gent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and 89 points, respectively. Compared with the single anti-aging a gent, the composite anti-aging agents can more effectively inhibit the aging of the germinated brown rice flour.

关 键 词：发芽糙米粉 抗老化剂 硬度 感官品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]