共查询到18条相似文献,搜索用时 296 毫秒
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以四川省农业科学研究院试验区筛选出的7种优质杂交水稻为研究对象,米粉工业常用大米作对照,通过测定原料基本成分、米粉感官品质、蒸煮品质和质构特性等指标,研究不同品种四川地方大米原料对方便米粉品质的影响,通过相关分析建立大米原料品种指标与米粉品质间的相关性。结果表明:原料米品种对方便米粉感官品质、蒸煮品质、质构特性的均有显著影响。米粉的劲道、爽滑、风味等感官指标及其综合评分,质构特性与大米直链淀粉含量均呈显著的正相关性。米粉的断条率、复水时间与大米的直链淀粉含量、蛋白质含量呈显著的负相关性,与大米的支链淀粉含量、粗脂肪含量呈显著的正相关性(P0.05或P0.01)。当大米直链淀粉含量在21.40%~25.61%时,米粉感官品质、硬度、拉伸长度和断条率均最优。采用本实验方法制作米粉时,4#、5#、6#这3种大米加工的米粉品质较好,为进一步确定四川方便米粉原料标准化提供了参考依据。 相似文献
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本试验主要研究了 5 2种东北大米的食用品质特性 ,与河北省大米相比 ,东北大米蛋白质含量普遍较高 ,直链淀粉含量较低 ,适合于加工米粉和方便米饭等米制食品 ,而且米饭光泽度好。 相似文献
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本试验主要研究了52种东北大米的食用品质特性,与河北省大米相比,东北大米蛋白质含量普遍较高,直链淀粉含量较低,适合于加工米粉和方便米饭等米制食品,而且米饭光泽度好。 相似文献
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大米作为我国主要成品粮,风味及品质备受关注。不同品种和产地的大米,具有其独特的风味。对比目前提取大米风味物质的方法(溶剂萃取法、同时蒸馏法、固相微萃取法、吹扫捕集法、超临界萃取法等);探讨大米风味物质的产生机制,不同稻谷品种、生长环境、储存条件、直链淀粉含量、蒸煮方法、浸泡时间等都会对大米风味产生影响,目前尚未明确挥发性物质与香气的关系,但普遍认为2-AP是区别香型和非香型大米的标志性物质;阐述一些大米衍生食品的风味物质、加工方式及其产生机制等。为大米风味物质的回收及应用提供一定参考及理论基础。 相似文献
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综述了直链淀粉分子螺旋结构对风味化合物包埋的研究进展,探讨了直链淀粉复合物的形成、结构特性和分子模拟,以及影响直链淀粉复合物释放的因素和直链淀粉复合物对食物体系的影响,最后展望了直链淀粉复合物在食品应用中的巨大潜力。综合研究结果表明,在风味化合物存在的情况下,直链淀粉由双螺旋结构转变为单螺旋结构,形成具有疏水空腔和亲水性的螺旋结构,使其能够形成包合物。风味分子包括在腔内或在螺旋之间,或在这两个位置,取决于分子的结构。直链淀粉包合物具有良好的耐高温性能,可以防止不稳定风味物质在加工和贮存过程中的损失,在食品工业中具有广阔的应用前景。此外,复合物的释放还可以通过α-淀粉酶的水解以及水分和温度的变化来控制。 相似文献
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稻米是我国最重要的粮食作物之一,作为食物时需要完全熟化,蒸煮食味品质是决定消费者对大米接受程度的关键因素。淀粉是大米最主要的成分,其精细结构是具有相似表观直链淀粉含量的水稻品种之间食味品质差异的主要原因之一,研究淀粉精细结构对大米蒸煮食用品质的影响具有重要理论意义和实用价值。该文综述了淀粉精细结构(淀粉分子大小分布、链长分布、支链淀粉的平均链长、分支化度等)与大米蒸煮食味品质相关性的研究进展,通过分析淀粉分子精细结构与糊化、回生、质构特性等重要蒸煮食味品质指标的关系,揭示了具有优质食味品质稻米的淀粉结构基础,以期为优质大米的育种和评价提供参考。 相似文献
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Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology 总被引:2,自引:0,他引:2
T. De Pilli A. Derossi R.A. Talja K. Jouppila C. Severini 《Innovative Food Science and Emerging Technologies》2011,12(4):610-616
The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%.These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.
Industrial relevance
Additions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied. 相似文献12.
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Form and functionality of starch 总被引:7,自引:0,他引:7
Starch is a macro-constituent of many foods and its properties and interactions with other constituents, particularly water and lipids, are of interest to the food industry and for human nutrition. Starch varies greatly in form and functionality between and within botanical species, which provides starches of diverse properties but can also cause problems in processing due to inconsistency of raw materials. Being able to predict functionality from knowledge of the structure, and explain how starch interacts with other major food constituents remain significant challenges in food science, nutrition, and for the starch industry generally. This paper describes our current understanding of starch structure that is relevant to its functionality in foods and nutrition. Amylose influences the packing of amylopectin into crystallites and the organization of the crystalline lamellae within granules, which is important for properties related to water uptake. Thermal properties and gel formation appear to be influenced by both amylose content and amylopectin architecture. While amylose content is likely to have an important bearing on the functional properties of starch, subtle structural variations in the molecular architecture of amylopectin introduces uncertainty into the prediction of functional properties from amylose content alone. Our ability to relate starch granule structure to suitability for a particular food manufacturing process or its nutritional qualities depends not only on knowledge of the genetic and environmental factors that control starch biosynthesis, and in turn granule morphology, but also on how the material is processed. 相似文献
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食物中抗性淀粉的含量分析 总被引:2,自引:0,他引:2
对我国常见食品中可消化淀粉(DS)和抗性淀粉(RS)的含量进行分析,初步评价食品来源和加工方法对RS的影响。文中选择80种食物样品,依照AOAC 2002.2方法分析食物中DS和RS含量分析;并分析了不同直链淀粉比例、常规烹调加工方法下RS的含量。结果食物RS受来源和加工方法影响较大,豆类、生的薯类、饼干食品、含直链50%淀粉的玉米RS含量相对较高;淀粉中直链淀粉比例为50%时,RS含量较高;碾磨、蒸煮、膨化使RS含量降低,特殊工业加工的高RS产品蒸煮后RS不被破坏。 相似文献
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Following storage at 4°C for 24 h (recrystallization) rice starch pastes with low and medium amylose content exhibited a lower increase in consistency index, shear stress and Casson plastic viscosities than pastes with high amylose content. On the other hand, high amylose rice starch showed a higher degree of retrogradation than rice starch of lower amylose content. 相似文献
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为确定压榨型干米粉专用米的特征指标,文章以17种籼米为原料,运用相关分析、主成分分析、聚类分析以及逐步回归分析法探讨大米原料品质和糊化特性对干米粉食用品质和质构品质的影响。结果表明:大米原料中的直链淀粉含量、淀粉含量、脂肪含量、脂肪酸值,糊化特性中的最低黏度、最终黏度、崩解值、回生值、胶稠度,与干米粉的蒸煮品质和质构品质存在显著(P<0.05)相关性;其中影响米粉综合品质的关键性指标为直链淀粉含量、最终黏度和胶稠度;聚类分析得出的适宜加工压榨型干米粉的原料大米的直链淀粉含量应大于22%,淀粉的最终黏度应大于3963 cP,胶稠度应小于46 mm。 相似文献
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The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics,
blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose
content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical
properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour
depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content;
however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore,
the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties
of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties,
and gel textural and retrogradation properties of rice flours. 相似文献