摘要
本文旨在探讨保鲜湿米线的抗老化技术,以改善其贮存期间的品质稳定性。通过原料大米复配、添加不同种类的亲水胶体和采用生物酶处理技术,对保鲜湿米线均有一定抗老化效果。其中,直链淀粉含量24.23%的大米及添加瓜儿胶、β-淀粉酶处理的样品抗老化效果较好。
This paper aims to explore the anti-aging technology for fresh wet rice noodles to improve their quality stability during storage.The study achieved certain anti-aging effects on fresh wet rice noodles through the blending of raw rice,adding various types of hydrocolloids,and using biocatalytic enzyme treatment.Among these,samples with 24.23%amylose content and treated with guar gum andβ-amylase showed better anti-aging performance-diastase had better anti-retrogradation effect.
作者
吴冉
白宇涵
马航
唐春兰
李超
WU Ran;BAI Yuhan;MA Hang;TANG Chunlan;LI Chao(R&d Center of Yunnan Yuntianhua Co.,Ltd.,Kunming 650100,China)
出处
《现代食品》
2025年第20期204-206,共3页
Modern Food
关键词
保鲜米线
食品添加剂
生物酶
淀粉老化
fresh-keeping rice noodles
food additives
biological enzymes
starch retrogradation
