米粉品质改良剂研究进展  

Research progress on quality improver for rice noodles

作　　者：梁蕊 叶发银[1,2] 陈嘉 赵国华[1,2] LIANG Rui;YE Fayin;CHEN Jia;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2024年第7期346-353,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目子课题(2021YFD2100101)。

摘　　要：米粉是我国传统经典主食之一,深受消费者青睐,但此类产品经常会存在易断条、蒸煮损失大、贮藏过程品质易劣变等问题。因此,改善米粉的品质具有重要的实际意义,其中使用品质改良剂是一个简单有效的途径。为此,该文在广泛查阅文献的基础上,对淀粉(包括淀粉、变性淀粉和含淀粉辅料)、食用胶、无机盐、乳化剂、酶制剂、小分子糖等米粉品质改良剂的实际效果、工作机理等进行了系统总结。论文数据及结论对选用适当品质改良剂提升米粉品质有较好的参考价值,并对未来米粉品质改良剂的研究重点进行了展望。Rice noodles are one of the traditional and popular staple foods in China.However,the quality problems of rice noodle products such as easy to be broken,having high cooking losses,and being prone to deterioration during storage remain to be solved.It is of great practical significance to improve the quality of rice noodles.Among many improvement methods,the use of quality improvers is a simple yet effective way.In the current review,the effects and working mechanisms of rice noodle quality improvers such as starch(including starch,modified starch,and excipients containing starch),edible gum,inorganic salt,emulsifier,enzyme,and low molecular sugars were systematically summarized on the basis of extensive literature review.The summarized data and conclusions from the current review provide guidance on selecting proper quality improvers to promote the quality of rice noodles.This article concluded the review by proposing future research focuses on rice noodle quality improvers.

关 键 词：大米 淀粉 凝胶 质构品质 蒸煮品质 改良剂 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]