低聚果糖在方便米粥中的应用及工艺优化  

Application and Process Optimization of Oligofructose in Instant Rice Porridge

作　　者：林家禾 朱梓逸 王展 LIN Jiahe;ZHU Ziyi;WANG Zhan(Wuhan Polytechnic University School of Food Science and Engineering,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2023年第10期13-16,共4页The Food Industry

摘　　要：为提升方便米粥产品的风味,探究低聚果糖添加量、大米浸泡时间以及米粒烘干时间等工艺参数对产品品质的影响。研究结果表明:在0.007 5%的低聚果糖溶液中于40℃浸泡25 min,有助于提升增加大米的吸水率,提升大米淀粉的黏度和黏稠性,降低米饭的硬度;大米熟化后烘干2 h,其复水后的米粥具有良好感官品质。试验为方便米粥食品的开发、工艺改良提供一定的理论基础。This study aims to enhance the flavor of instant rice porridge and to investigate the influence of process parameters,such as the amount of oligofructose added,rice soaking time,and rice drying time,on product quality.The results of the study indicate that soaking the rice in a 0.0075%oligofructose solution at 40 C for 25 minutes helps increase rice water absorption,enhance the viscosity and stickiness of rice starch,and reduce the hardness of the rice.Dry the cooked rice for 2 hours after maturation results in rehydrated rice porridge with favorable sensory qualities.This experiment provides a theoretical basis for the development and process improvement of instant rice porridge products.

关 键 词：方便米粥 低聚果糖 质构特征 感官品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]