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。
β-amylase,cellulase and the mix of them are applied in the experiment after the preliminary study.Whether the methods do impact on the anti-retrogradation ability of instant rice is assessed by the value of rehydration rate.When the dosage is 1 mL,the temperature is 50 ℃,the time is 60 min for β-amylase,the rehydration rate is distinctly improved.While the best dosage,temperature and time is 0.8 mL,50 ℃ and 80 min respectively.The final result is that the appropriate ratio between β-amylase and cellulose is 1：4,when the rehydration rate is highest.
出处
《食品工业》
北大核心
2011年第8期28-30,共3页
The Food Industry
基金
国家大学生创新性试验计划项目(项目编号:101063533)
关键词
方便米饭
酶法
抗回生
instant rice
enzymatic method
anti-retrogradation
