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| 保鲜方便米粉抗老化研究 | |
| 引用本文： | 谢定,刘永乐,单阳,孙庆杰,易翠平,何新益.保鲜方便米粉抗老化研究[J].食品与机械,2006,22(2):8-10,29. |
| 作者姓名： | 谢定 刘永乐 单阳 孙庆杰 易翠平 何新益 |
| 作者单位： | 1. 长沙理工大学,湖南,长沙,410076 2. 湖南省农产品加工研究所,湖南,长沙,410077 3. 湖南金健米业股份有限公司,湖南,常德,415000 |
| 摘 要： | 测定了多种添加剂对保鲜方便米粉的抗老化效果。试验结果表明：植物油、魔芋精粉、土豆淀粉、单甘酯、蔗糖脂、黄原胶、瓜尔豆胶、谷朊粉、马铃薯变性淀粉、木薯变性淀粉、羧甲基纤维素钠（CMC）、等都有一定的抗老化作用，但自制酶制剂效果最好。 |
| 关 键 词： | 保鲜方便米粉 添加剂 酶制剂 抗老化 |
| 收稿时间： | 2005-12-08 |
| 修稿时间： | 2005-12-08 |
Investigation of anti-retrogradation of fresh instant rice noodles |
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| XIE Ding,LIU Yong-le,SHAN Yan,SUN Qing-jie,YI Cui-ping,HE Xin-yi.Investigation of anti-retrogradation of fresh instant rice noodles[J].Food and Machinery,2006,22(2):8-10,29. | |
| Authors: | XIE Ding LIU Yong-le SHAN Yan SUN Qing-jie YI Cui-ping HE Xin-yi |
| Affiliation: | 1. Changsha University of Science and Technology, Changsha, Hunan 410076, China ; 2. Hunan Agricultu,ral Product Processing Research Institute, Changsha, Hunan 410077, China ; 3. Hunan Jinjian Cereals Industry Co, Ltd. , Changdei Hanan , 415000, China |
| Abstract: | The anti-retmgradation effect of various additives in the process of fresh instant rice noodles was measured. The result showed that additives such as plant oil, konjac powder, potato starch, monoglyceride, sugar ester, xanthan gum, guar gum power, vital gluten, potato modified starch,CMC and some enzymes presented some anti-retrogradation effect, while a self prepared enzyme is the best among them. |
| Keywords: | Fresh instant rice noodles Additive Enzyme for food Aantiretrogradation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |