微晶纤维素对鲜湿米粉性质的影响  

Effect of microcrystalline cellulose on the quality of fresh wet rice noodle

作　　者：崔少宁[1] 朱永军[1] 杨鹏 姚林梅 CUI Shao-ning;ZHU Yong-jun;YANG Peng;YAO Lin-mei(Department of Food,Yantai Nanshan University,Yantai 265713,Shandong,China;Bureau of Agriculture and Forestry,Laishan District,Yantai 264000,Shandong,China;Forestry Bureau,Lai Yang District,Yantai 265200,Shandong,China)

机构地区：[1]烟台南山学院食品系,山东烟台265713 [2]烟台市莱山区农林局,山东烟台264000 [3]烟台市莱阳市林业局,山东烟台265200

出　　处：《粮食与油脂》2019年第6期41-44,共4页Cereals & Oils

摘　　要：通过测试鲜湿米粉的蒸煮特性和感官品质,研究微晶纤维素添加量对鲜湿米粉食用品质的影响。结果表明:棉绒微晶纤维素添加量为1%、秸秆微晶纤维素添加量为2%时,米粉的吐浆值达到最低值。随着棉绒微晶纤维素和秸秆微晶纤维素添加量增加,鲜湿米粉的断条率呈先下降后上升趋势,鲜湿米粉的透射比呈下降趋势。与对照组相比,添加微晶纤维素的鲜湿米粉的断条率低。当棉绒微晶纤维素添加量≤3%、秸秆微晶纤维素添加量≤4%时,鲜湿米粉具有良好的食用品质。The effect of the adding amount of microcrystalline cellulose on the edible quality of fresh rice noodles was examined through testing the cooking properties and sensory quality of the fresh rice noodles.The results showed that when the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose was 1%and 2%,respectively,the value of dissolving starch of fresh rice noodles reached the minimum.With the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose increasing,the broken rate of fresh rice noodles first dropped,and then rose,the transmittance of fresh rice noodles appeared a decreasing trend.Compared with the control group,the broken rate of fresh rice nooldles were low.When the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose was less than or equal to 3%and 4%,respectively,the fresh rice noodles had good edible quality.

关 键 词：微晶纤维素 鲜湿米粉 食用品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]