摘要
对浸泡和高压处理条件对大米品质的影响做了初步研究。实验表明,用0.8%的柠檬酸溶液浸泡大米有助于提高其糊化度,随着压强的升高,大米淀粉的糊化度逐渐增强,400 MPa压强下糊化度的边缘效应,能够显著降低大米的老化度,提高米饭的品质。
The impact of soaking and high pressure pretreatment on the quality of rice was studied. The result showed that soaked in citric acid solution with concentration of 0.8% could improve the gelatinization degree. With the increase of the pressure, the gelatinization degree of rice starch enhanced, but would not continue when the pressure increased above 400 MPa. So it could reduce rice retrogradation and improve the cooking quality of rice.
出处
《粮油食品科技》
北大核心
2012年第2期1-4,共4页
Science and Technology of Cereals,Oils and Foods
关键词
超高压
浸泡
大米
品质
糊化度
ultrahigh - pressure
soaking
rice
property
gelatinization degree
