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| 不同添加剂对速煮重组米品质的影响 | |
| 引用本文： | 刘菊芬,安红周,李盘欣. 不同添加剂对速煮重组米品质的影响[J]. 食品工业科技, 2012, 0(2): 358-361,365 |
| 作者姓名： | 刘菊芬 安红周 李盘欣 |
| 作者单位： | 1. 河南工业大学粮油食品学院,河南郑州,450052 2. 河南工业大学粮油食品学院,河南郑州450052／河南省南街村（集团）有限公司,河南临颍462600 3. 河南省南街村（集团）有限公司,河南临颍,462600 |
| 基金项目： | 河南工业大学博士科学基金资助项目(200090460855) |
| 摘 要： | 以速煮重组米的感官品质、质构特性、糊化度、水溶性碳水化合物(WSC)及色差等为指标,研究了单甘脂、硬脂酰乳酸钙钠(csl-ssl)、蔗糖脂肪酸酯(SE-15)、软磷脂、复合磷酸盐、焦磷酸钠等6种添加剂对速煮重组米品质的影响,并确定最佳添加量。结果表明,单甘脂、硬脂酰乳酸钙钠、SE-15、软磷脂、复合磷酸盐、焦磷酸钠的添加量分别控制在0.1%、0.2%、0.3%、0.6%、0.15%、0.15%为宜。 |
| 关 键 词： | 速煮重组米 添加剂 品质 |
Effect of different additives on quality of quick-cooking rice |
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| LIU Ju-fen,AN Hong-zhou,LI Pan-xin. Effect of different additives on quality of quick-cooking rice[J]. Science and Technology of Food Industry, 2012, 0(2): 358-361,365 | |
| Authors: | LIU Ju-fen AN Hong-zhou LI Pan-xin |
| Affiliation: | 1. College of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China;2.Henan Nanjiecun Group Ltd.,Linying 462600,China) |
| Abstract: | On the basis of the quality of sensory organs of quick-cooking rice,texture characteristics,gelatinization degree,water-soluble carbohydrate(WSC),color variation,the effect of six kinds of additives contents on the quality of quick-cooking rice was studied,which contained monoglyceride,csl-ssl,SE-15,lecithin,complex phosphate,sodium pyrophosphate.And these additives contents were determined.The results showed that when the contents of the monoglyceride,csl-ssl,SE-15,lecithin,complex phosphate,sodium pyrophosphate were 0.1%,0.2%,0.3%,0.6%,0.15%,0.15% can give quick-cooking rice better quality. |
| Keywords: | quick-cooking rice additives quality |
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