蒸制形成浓缩诱导型海藻酸钠凝胶对方便干米粉品质的影响  

Effect of Concentration-Induced Sodium Alginate Gel Formed by Steaming on Quality of Instant Dry Rice Noodles

作　　者：刘锦华 王圆圆 何拉丽 陆春苗 吴岱林 廖小燕 杨英[1] Liu Jinhua;Wang Yuanyuan;He Lali;Lu Chunmiao;Wu Dailin;Liao Xiaoyan;Yang Ying(National Engineering Research Center of Rice and Byproduct Deep Processing,College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004)

机构地区：[1]稻谷及副产物深加工国家工程研究中心,中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国粮油学报》2024年第9期145-151,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省自然科学基金项目(2021JJ30043);湖南省教育厅科学研究项目(21B0269);长沙市科技计划项目(kq2004089);中南林业科技大学研究生科技创新基金项目(2023CX02100)。

摘　　要：为提高方便干米粉品质,以珍珠三号(R1)、中早25(R2)和圆早(R3)早籼米为原料,研究蒸制形成浓缩诱导型海藻酸钠凝胶对方便干米粉复水特性、食用品质和淀粉消化性的影响。结果表明,该凝胶使R1方便干米粉复水损失率降低90%,复水后感官评分提高27%、快消化淀粉(RDS)含量降低41%、抗性淀粉(RS)含量提高24%;使R2方便干米粉复水时间缩短15%,复水断条率和损失率分别降低95%和85%,复水后感官评分提高3%、RDS含量降低9%,RS含量提高10%;使R3方便干米粉复水时间缩短10%,复水损失率降低76%,复水后感官评分提高27%、RDS含量降低41%、RS含量提高13%。In order to improve the quality of instant dry rice noodles,in this paper,the effect of concentration-induced sodium alginate gel formed by steaming on the rehydration characteristics,edible quality and starch digestibility of the instant dry rice noodles was studied,Zhenzhu 3(R1),Zhongzao 25(R2)and Yuanzao(R3)early indica rice were used as the raw materials.The results indicated that the gel decreased the rehydration loss rate of R1 instant dry rice noodles by 90%,increased the sensory score by 27%,decreased the content of rapidly digestible starch(RDS)by 41%,and increased the content of resistant starch(RS)by 24%after rehydration;shortened the rehydration time of R2 instant dry rice noodles by 15%,decreased the broken strip rate and loss rate of rehydration by 95%and 85%,respectively,increased the sensory score by 3%,decreased the RDS content by 9%,and increased the RS content by 10%after rehydration;shortened the rehydration time of R3 instant dry rice noodles by 10%,decreased the rehydration loss rate by 76%,increased the sensory score by 27%,decreased the RDS content by 41%,and increased the RS content by 13%after rehydration.

关 键 词：方便干米粉 浓缩诱导型海藻酸钠凝胶 复水特性 质构特性 感官评价 消化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]