| 微晶纤维素对鲜湿米粉性质的影响 |
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| 引用本文： | 崔少宁,朱永军,杨鹏,姚林梅.微晶纤维素对鲜湿米粉性质的影响[J].粮食与油脂,2019,32(6):41-44. |
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| 作者姓名： | 崔少宁 朱永军 杨鹏 姚林梅 |
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| 作者单位： | 烟台南山学院食品系,山东烟台,265713;烟台市莱山区农林局,山东烟台,264000;烟台市莱阳市林业局,山东烟台,265200 |
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| 摘 要： | 通过测试鲜湿米粉的蒸煮特性和感官品质,研究微晶纤维素添加量对鲜湿米粉食用品质的影响。结果表明:棉绒微晶纤维素添加量为1%、秸秆微晶纤维素添加量为2%时,米粉的吐浆值达到最低值。随着棉绒微晶纤维素和秸秆微晶纤维素添加量增加,鲜湿米粉的断条率呈先下降后上升趋势,鲜湿米粉的透射比呈下降趋势。与对照组相比,添加微晶纤维素的鲜湿米粉的断条率低。当棉绒微晶纤维素添加量≤3%、秸秆微晶纤维素添加量≤4%时,鲜湿米粉具有良好的食用品质。
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| 关 键 词： | 微晶纤维素 鲜湿米粉 食用品质 |
Effect of microcrystalline cellulose on the quality of fresh wet rice noodle |
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| CUI Shao-ning,ZHU Yong-jun,YANG Peng,YAO Lin-mei.Effect of microcrystalline cellulose on the quality of fresh wet rice noodle[J].Cereals & Oils,2019,32(6):41-44. |
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| Authors: | CUI Shao-ning ZHU Yong-jun YANG Peng YAO Lin-mei |
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| Affiliation: | (Department of Food,Yantai Nanshan University,Yantai 265713,Shandong,China;Bureau of Agriculture and Forestry,Laishan District,Yantai 264000,Shandong,China;Forestry Bureau,Lai Yang District,Yantai 265200,Shandong,China) |
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| Abstract: | CUI Shao-ning;ZHU Yong-jun;YANG Peng;YAO Lin-mei(Department of Food,Yantai Nanshan University,Yantai 265713,Shandong,China;Bureau of Agriculture and Forestry,Laishan District,Yantai 264000,Shandong,China;Forestry Bureau,Lai Yang District,Yantai 265200,Shandong,China) |
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| Keywords: | microcrystalline cellulose fresh rice noodle edible quality |
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