麦芽糖醇对大米蒸煮品质及回生特性的影响  

Effects of maltitol on the cooking quality and retrogradation characteristics of rice

作　　者：周昭 李洁 贾芮 艾有伟 韩娅红 侯温甫 ZHOU Zhao;LI Jie;JIA Rui;AI Youwei;HAN Yahong;HOU Wenfu(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Industrial Technology Research Institute of Jingchu Special Foods,Jingzhou 434000,China;Key Laboratory of Processing and Transformation of Agricultural Products of Hubei Province,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省荆楚特色食品产业技术研究院,荆州434000 [3]农产品加工与转化湖北省重点实验室,武汉430023

出　　处：《农业工程学报》2025年第1期317-322,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖北省教育厅重点项目(D20221613);中央引导地方科技发展专项(2022BGE247)。

摘　　要：为明晰麦芽糖醇改善米饭及淀粉品质特性的最佳添加量,延缓方便米饭冷藏期间淀粉的老化回生,以及延长大米淀粉制品的货架期,研究了不同质量分数麦芽糖醇溶液浸泡处理对大米吸水率的影响,以及对蒸煮后米饭的硬度、碘蓝值、食味值以及晶体结构和微观结构的影响。研究结果表明,1%质量分数麦芽糖醇溶液浸泡处理后,与对照组相比,大米吸水率提高了1.84个百分点。随着冷藏时间的延长,1%质量分数麦芽糖醇溶液浸泡处理能有效抑制米饭硬度的增长。麦芽糖醇溶液处理后的米饭食味值有所增长,并在一定程度减低淀粉的结晶度,与对照组相比,1%质量分数麦芽糖醇溶液处理组的米饭食味值有所提高,结晶度由4.68%降低到2.84%,且微观结构呈现出致密的多孔结构,分布均匀,具有较好的微观结构。1%质量分数麦芽糖醇溶液处理能有效提升大米的蒸煮品质,抑制贮藏期间米饭中淀粉的老化回生现象,提高大米的蒸煮品质。研究为方便米饭的品质保持提供了一种可行性策略。Refrigerated convenient rice has been gradually recognized as one of the main forms of food products at present,due to its simple processing and excellent taste.Nevertheless,there is the serious decrease in rehydration,taste,and nutritive value,as the storage time prolongs.Physical and chemical means have been utilized to inhibit the rice regeneration for better quality,such as the storage temperature,moisture content,and additives.Particularly,the safe and natural additive control technology can be applied to inhibit rice regeneration.Among them,maltitol is often obtained by the hydrogenation of maltose,due to its low sweetness,strong moisture absorption,and excellent water retention.Meanwhile,maltitol has been widely utilized in the food industry as a sweetener,water-retaining agent,and stabilizer.This research aims to clarify the optimal quantity of maltitol addition for the high quality of rice and starch during rice refrigeration.The aging of starch was then delayed to extend the shelf life of rice starch products.Soaking treatment was performed on the different mass fractions of maltitol solution.The additional amount of maltitol was adjusted to determine the water absorption,hardness,iodine blue value,taste value,crystal structure,and microstructure of cooked rice.The results indicated that soaking rice in maltitol solution enhanced the water absorption and viscosity of rice,and the taste value of cooked rice,whereas,the hardness of rice was reduced to inhibit the aging and regeneration of rice during refrigeration.The hydroxyl groups in the maltitol solution interacted with water to form the hydrogen bonds.The penetration of water molecules into rice improved the water absorption rate of rice,thereby inhibiting the reorganization of starch molecules for the rice regeneration.Once the rice was immersed in 1%maltitol solution,the water absorption of the rice was 17.60%,which was 1.84 percentage points higher than that of the control group.On the third day of storage at 4℃,the iodine blue value of rice dec

关 键 词：麦芽糖醇 丝苗米 回生特性 淀粉老化 蒸煮品质 

分 类 号：TS209[轻工技术与工程—食品科学]