挤压重组米食用品质研究进展
Research Progress on the Edible Quality of Extruded Recombinant Rice
焦爱权 1刘卿玥 1杨月月 1金征宇1
作者信息
- 1. 江南大学食品学院,无锡 214000;食品科学与资源挖掘全国重点实验室,无锡 214000
- 折叠
摘要
挤压重组米因其丰富的营养价值及特殊的功能作用而被越来越多的人接受,然而,人们也普遍认为挤压重组米食用品质不如天然大米.本文综述了目前常见的3种挤压重组米(营养强化型重组米、低GI重组米和挤压型方便米饭)的研究现状,从重组米原辅材料、挤压工艺和蒸煮条件等多角度系统性阐述挤压重组米食用品质的影响因素,并探讨了淀粉、脂质和蛋白质等组分对重组米食用品质的影响,以期为挤压重组米食用品质的改善提供参考.
Abstract
Extruded recombinant rice is accepted by more and more people because of its extensive nutritional value and special function.However,it is generally believed that the edible quality of extruded recombinant rice is not as good as that of natural rice.In this paper,the research status of three kinds of extruded recombinant rice(nu-trition-fortified recombinant rice,low GI recombinant rice and extruded instant rice)was summarized,and the fac-tors affecting the edible quality of extruded recombinant rice were expounded from the perspectives of raw materials,extrusion technology and cooking conditions.The effects of starch,lipid,protein and other components on the edible quality of extruded recombinant rice were discussed in order to provide theoretical support for improving the edible quality of extruded recombinant rice.
关键词
感官品质/质构特性/蒸煮特性Key words
sensory quality/texture characteristics/cooking quality引用本文复制引用
基金项目
重点研发计划(十四五)(2022YFF1100505)
出版年
2024
NETL
NSTL
万方数据