摘要
以葡萄糖酸 -δ -内酯、多聚磷酸钠、乳化剂、β -环状糊精和蛋白酶等为主要添加剂 ,系统地研究了大米在不同环境中的吸水性和米饭食用品质的改进方法 ,为米饭添加剂的开发提供了理论依据。实验结果表明 :多聚磷酸钠与葡萄糖酸 -δ -内酯以 1:2的比例混合后浸泡大米 ,能显著提高大米常温下的吸水率 ;利用多聚磷酸钠和葡萄糖酸 -δ -内酯与乳化剂、β -环状糊精、蛋白酶的混合液浸泡大米 。
Using glucono-delta-lactone,sodium polyphosphate,emulsifier,β-cyclodextrin and proteinase as additives,we systematically investigated the water absorption of rice under different conditions and the edible quality of cooked rice.The experimental results indicated that the water absorption of rice at room temperature was strengthened significantly by soaking rice in 1∶2 mixture of sodium polyphosphate and glucono-delta-lactone.The cooked rice quality was apparently improved by soaking rice in mixture of sodium polyphosphate,emulsifier,β-cyclodextrin and proteinase.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第2期16-19,共4页
Journal of the Chinese Cereals and Oils Association
关键词
大米吸水性
米饭品质
改良剂
water absorption, cooked rice quality, improver
