米粉用原料与品质改良剂的研究进展  

Research Progress of Raw Materials and Quality Improvers for Rice Noodles

作　　者：云一卿 李媛[1] 史金枫 梅晓宏[1] Yun Yiqing;Li Yuan;Shi Jinfeng;Mei Xiaohong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2024年第7期206-214,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：米粉作为我国历史悠久的主食之一,具有低致敏性、健康、方便等特点,消费潜力大。但制作出的成品往往存在断条率高、营养不全面等问题,因此,添加品质改良剂及进行营养强化对米粉品质的提升具有重要的意义。本文综述了大米原料品种及性质对米粉加工特性的影响、品质改良剂对米粉质构及理化性质的改善作用和米粉营养强化的研究进展,总结了品质改良剂对米粉品质的改善效果及其作用机理,并对米粉行业未来发展趋势进行了展望。As one of the staple foods with a long history in China,rice noodles have the characteristics of hypoallergenicity,health and convenience,etc.,and have great consumption potential.However,the final products often have high breaking rate and incomplete nutrition.Therefore,it is of great significance to add quality improver and nutrition fortification to improve the quality of rice noodles.In this paper,the effects of rice varieties and properties on the processing characteristics of rice noodles,the improvement of texture and physicochemical properties of rice noodles by quality improvers,and the nutrition enhancement of rice noodles were reviewed,the improvement effect and mechanism of quality improvers on rice noodles quality were summarized,the future development trend of rice noodle industry was also prospected.

关 键 词：米粉 大米原料 品质改良剂 营养强化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]