| 干燥方便米饭酶法抗回生技术的研究 |
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| 引用本文： | 舒奕,赵迪,刘美艳,韩雅霏,赵国华.干燥方便米饭酶法抗回生技术的研究[J].食品工业,2011(8). |
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| 作者姓名： | 舒奕 赵迪 刘美艳 韩雅霏 赵国华 |
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| 作者单位： | 西南大学食品科学学院;西南大学国家实验教学示范中心; |
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| 基金项目： | 国家大学生创新性试验计划项目(项目编号:101063533) |
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| 摘 要： | 运用β-淀粉酶、纤维素酶处理方便米饭,并进行了两种酶最佳抗回生配比的研究。以复水率为重要指标,研究该处理方法对方便米饭抗回生性能的影响。结果表明:对于方便米饭复水率的提升,β-淀粉酶的最佳用量是1mL,最佳作用温度是50℃,最佳作用时间是60min。纤维素酶的最佳用量是0.8mL,最佳作用温度是50℃,最佳作用时间是80min。纤维素酶与β-淀粉酶复配比在1∶4时,方便米饭的复水率最高。
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| 关 键 词： | 方便米饭 酶法 抗回生 |
Study on Enzymatic Method of Instant Rice Anti-retrogradation Technology |
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| Shu Yi,Zhao Di,Liu Mei-yan,Han Ya-fei,Zhao Guo-hua, .College of Food Science,Southwest University,.National Experimental Teaching Demonstration Center of Southwest University.Study on Enzymatic Method of Instant Rice Anti-retrogradation Technology[J].The Food Industry,2011(8). |
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| Authors: | Shu Yi Zhao Di Liu Mei-yan Han Ya-fei Zhao Guo-hua College of Food Science Southwest University National Experimental Teaching Demonstration Center of Southwest University |
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| Affiliation: | Shu Yi1,Zhao Di1,Liu Mei-yan1,Han Ya-fei1,Zhao Guo-hua1,2 1.College of Food Science,Southwest University(Chongqing 400716),2.National Experimental Teaching Demonstration Center of Southwest University(Chongqing 400716) |
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| Abstract: | |
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| Keywords: | instant rice enzymatic method anti-retrogradation |
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