摘要
对保鲜米饭的抗老化问题进行研究,为了改善米饭贮藏过程中的老化现象,通过单因素和正交试验对其加水量和添加抗老化剂的种类和比例进行了研究。最终选取α-淀粉酶、单甘酯和海藻酸钠作为抗老化剂,分别加入米饭中测定其贮藏过程中糊化度变化。正交试验结果表明,选择加水量为1/1.7、海藻酸钠浓度为0.3%、单甘酯含量为0.5%、α-淀粉酶浓度为0.6%的条件,可以得到米饭抗老化的最佳效果。
This paper study the anti- aging issue of fresh rice. To reduce the aging of rice during storage, we do single factor and orthogonal experiments of the adding water and age resister. Finally we add a-amylase, glycerin monostearate（GMS）, sodium alginate into the rice, and determine the starch gelatinization. We got the best anti- aging result, when the proportion of each factor as follow： adding water is 1/1.7, sodium alginate is 0.3%, GMS is 0.5%, a-amylase is 0.6%.
出处
《食品科技》
CAS
北大核心
2012年第7期162-165,共4页
Food Science and Technology
关键词
米饭
抗老化
糊化度
rice
anti-aging
starch gelatinization
