抑制大米制品回生技术的研究进展  

Research Progress on Anti-retrogradation Technique of Rice Products

作　　者：杨喆 韩雪 张丽娟 邬慧颖 刘文婷 

机构地区：[1]哈尔滨工业大学化工与化学学院,哈尔滨150090

出　　处：《食品工业》2017年第12期258-262,共5页The Food Industry

基　　金：黑龙江省应用技术研究与开发计划(GA14B201)

摘　　要：大米及其制品消耗量巨大,每年因为淀粉回生问题导致大量的食物浪费。结合大米的回生特性,从物理技术和食品添加剂(乳化剂、亲水胶体、酶以及复合抗回生剂等)两个方面阐述了控制大米制品回生的技术方法。其中重点介绍了单甘脂、黄原胶、β-环状糊精、α-淀粉酶和β-淀粉酶等延缓淀粉回生的内在机制,并分析比较了各方法的作用效果,以期为抑制大米制品回生和品质保鲜提供一些理论指导。The consumption of rice and its products is huge, the problem of starch retrogradation causes a lot of food waste every year. According to the retrogradation characteristics of rice, the technology of anti-retrogradation in rice products is reviewed from two aspects of physical technology and food additives（emulsifiers, hydrophilic colloid, enzyme and composite anti–retrogradation additives） respectively, which focuses on the mechanisms of anti-retrogradation such as monoglyceride,xanthan gum, β-cyclodextrin, α-amylase and β-amylase. The effect of each method is analyzed and compared, tries to provide some theoretical guidance for anti-retrogradation and improving the quality of rice products.

关 键 词：大米制品 抑制回生 食品添加剂 内在机制 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]