常见改良剂对无麸质米发糕品质特性影响的研究进展  

Research Progress on the Effect of Common Modifiers on the Quality Characteristics of Gluten-Free Fermentation Rice Pastry

作　　者：薛笛笛 伊会飞 赵秀红 路飞 肖志刚 张一凡 XUE Didi;YI Huifei;ZHAO Xiuhong;LU Fei;XIAO Zhigang;ZHANG Yifan(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Shenyang Key Laboratory of Grain and Oil Deep Processing,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]沈阳市粮油深加工重点实验室,辽宁沈阳110034

出　　处：《食品安全导刊》2023年第33期171-173,共3页China Food Safety Magazine

基　　金：沈阳师范大学校级大学生创新创业训练计划资助项目(X202310166193);沈阳市粮油深加工重点实验室课题基金资助(2023003);辽宁省民生科技项目《酸面团发酵面制品制备关键技术研究及示范》(2021JH2/10200020)。

摘　　要：我国传统米发糕以大米为主要原料制作而成,属于无麸质食品。由于缺乏面筋蛋白,米发糕内部质构结构不佳。本文通过对无麸质米发糕及其品质特征的论述,梳理常见改良剂的种类,分析改良剂对米发糕品质特性的影响及作用机理,旨在为米发糕品质改善和工业化生产的研究提供参考。Chinese traditional rice cake is made of rice as the main raw material,which belongs to gluten-free food.Due to the lack of gluten protein,the internal texture structure of rice cake is not good.This paper discusses the gluten-free rice cake and its quality characteristics,sorts out the types of common modifiers,and analyzes the influence and mechanism of modifiers on the quality characteristics of rice cake,aiming to provide reference for the research on the quality improvement and industrial production of rice cake.

关 键 词：无麸质 大米制品 改良剂 品质影响 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]