摘要
通过向大米粉中添加乳化剂、亲水性胶体、变性淀粉,借助质构仪测定模拟米制食品的回生情况,探讨一种能够有效延缓米制食品回生的复合品质改良剂。通过单因素实验选定品质改良剂为单甘酯、瓜尔豆胶、羟丙基糯米淀粉。由响应面实验分析得到优化后复合品质改良剂组成为:单甘酯1%、瓜尔豆胶1.06%、羟丙基糯米淀粉4%。验证实验表明该复合添加剂能够有效延缓米制食品的回生,且效果较持久。
The anti-retrogradation effect of the emulsifiers, hydrophilic colloids, and modified starch on simulated rice food was evaluated to determine the optimum complex quality improver by using texture analyzer. According to the single factor experiments, monoglyceride, guar gum, hydroxypropylated glutinous rice starch were selected. By using the response surface method, the optimum complex quality improver was determined as following： monoglyceride 1%, guar gum 1.06%, hydroxypropylated glutinous rice starch 4%. The verification tests showed that the complex quality improver could effectively delay retrogradation of the rice food.
出处
《食品科技》
CAS
北大核心
2013年第5期174-178,共5页
Food Science and Technology
基金
科技部"十二五"科技支撑项目(2012BAD37B03)
关键词
米制食品
回生
品质改良剂
rice food
retrogradation
quality improver
