高抗性淀粉大米对方便米饭品质及GI值的影响研究  

Research on the Effects of High-resistant Starch Rice to the Quality and GI of Instant Rice Products

作　　者：罗霜霜 张星灿 杨健[1] 周泽林 刘建 LUO Shuang-shuang;ZHANG Xing-can;YANG Jian;ZHOU Ze-lin;LIU Jian(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu,Sichuan 611130,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130,China)

机构地区：[1]四川东方主食产业技术研究院,四川成都611130 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《粮油食品科技》2021年第5期99-106,共8页Science and Technology of Cereals,Oils and Foods

基　　金：四川省重点研发项目(2019YFN0171)。

摘　　要：以高RS大米和市场普通大米为原料,研究不同添加量的高RS大米对方便米饭质构特性、感官评分、GI值的影响。通过质构特征分析和差示扫描量热仪测定在不同贮存时下,不同添加量的高RS大米对方便米饭淀粉抗回生效果的影响。结果显示,高RS大米添加量的增加,提高了方便米饭硬度、粘性和咀嚼性,增加了方便米饭的直链淀粉和抗性淀粉含量,同时降低了方便米饭的感官评分和GI值。此外,随着贮存时间的增加,高RS大米的添加量越高,方便米饭的硬度、相对结晶度、回生焓也越高。为方便米饭产品开发与大米精深加工提供依据。The study takes the high RS(resistant starch)rice and common rice as raw materials to produce instant rice products,so as to study the effects of high RS rice content in instant rice products on their texture features,flavor scores and GI.By analyzing the texture features and differential scanning calorimeter of instant rice products,the effects of high RS rice content in instant rice products on returning raw with different storage time are also studied.The results show higher proportion of high RS rice in products increase the hardness,viscosity,chewiness of instant rice products,as well as the amylose and resistant starch.However,the flavor evaluation and GI decreases.In addition,as the storage time increases,the higher the amount of high-RS rice added,the higher the hardness,relative crystallinity,and enthalpy of recovery of the instant rice products.This paper hopes to provide theoretical support for the development of instant rice products and deep processing of rice.

关 键 词：方便米饭 高抗性淀粉 低血糖生成指数 抗老化 

分 类 号：TS201.4[轻工技术与工程—食品科学]