摘要
以大米为材料制作凝胶,研究了淀粉酶对大米凝胶特性的影响。结果表明,淀粉酶添加到大米凝胶中可以在一定程度上起到延缓凝胶老化的作用,使凝胶的抗断条能力增强。淀粉酶抗老化的最佳用量为0.01%。
On rice for material produced gel,influence of the characteristics of rice gel was studied.The result shows that amylase added to rice gel can play delaying gel degeneration and it can make the gel not to break so easy.The most appropriate dosage of amylase is 0.01%.
出处
《粮食加工》
2011年第3期26-28,共3页
Grain Processing
关键词
大米
淀粉酶
凝胶特性
抗老化
rice
amylase
rice gel characteristics
delaying degeneration
