| 机筒温度对挤压工程重组米理化特性和物性的影响 |
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| 引用本文： | 安红周,金征宇,赵晓文,陆建安. 机筒温度对挤压工程重组米理化特性和物性的影响[J]. 食品科技, 2005, 0(3): 20-23 |
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| 作者姓名： | 安红周 金征宇 赵晓文 陆建安 |
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| 作者单位： | 1. 江南大学食品学院,无锡,214036
2. 北京市粮食科学研究所,北京,100053 |
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| 基金项目： | 江苏省“十五”科技攻关项目(BE2001399) |
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| 摘 要： | 研究机筒温度对挤压“工程重组米”的理化特性的影响,利用TA.XT2i物性测试仪对“工程重组米”米饭的物性进行测定。分析结果显示,机筒温度与“工程重组米”的水溶性碳水化合物、吸水指数、糊化度、酶敏感性呈显著性相关,与原料杂交籼米(9718)相比较,“工程重组米”米饭的质构和外观均有较大的变化,黏度接近粳米(3618),硬度降低幅度较大。
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| 关 键 词： | 挤压技术 工程重组米 机筒温度 理化特性 质构 |
| 文章编号： | 1005-9989(2005)03-0020-04 |
| 修稿时间： | 2004-10-09 |
Effect of barrel temperature on physicochemical properties and texture of reformed rice |
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| AN Hong-zhou,JIN Zheng-yu,ZHAO Xiao-wen,LU Jian-an. Effect of barrel temperature on physicochemical properties and texture of reformed rice[J]. Food Science and Technology, 2005, 0(3): 20-23 |
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| Authors: | AN Hong-zhou JIN Zheng-yu ZHAO Xiao-wen LU Jian-an |
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| Affiliation: | AN Hong-zhou1,JIN Zheng-yu1,ZHAO Xiao-wen2,LU Jian-an1 |
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| Abstract: | The effect of barrel temperature on physicochemical properties and texture of reformed rice, prepared using a single-screw extruder, were investigated in this study. Results revealed that the barrel temperature had a significant effect on the degree of gelatinization(DG), water-absorption index(WAI), water-soluble carbohydrates(WSC), enzyme susceptivity(ES) of the reformed rice. The texture analysis of reformed rice showed that the adhesiveness of the cooked reformed-rice was similar to the fresh cooked Japonica rice(3618), the hardness became lower than the fresh cooked Japonica rice (3618) and hybrid rice (9718). |
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| Keywords: | extrusion technique reformed rice barrel temperature physicochemical properties texture |
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