蒸制形成浓缩诱导型海藻酸钠凝胶对方便干米粉品质的影响
Effect of Concentration-Induced Sodium Alginate Gel Formed by Steaming on Quality of Instant Dry Rice Noodles
刘锦华 1王圆圆 1何拉丽 1陆春苗 1吴岱林 1廖小燕 1杨英1
作者信息
- 1. 稻谷及副产物深加工国家工程研究中心;中南林业科技大学食品科学与工程学院,长沙 410004
- 折叠
摘要
为提高方便干米粉品质,以珍珠三号(R1)、中早25(R2)和圆早(R3)早籼米为原料,研究蒸制形成浓缩诱导型海藻酸钠凝胶对方便干米粉复水特性、食用品质和淀粉消化性的影响.结果表明,该凝胶使R1方便干米粉复水损失率降低90％,复水后感官评分提高27％、快消化淀粉(RDS)含量降低41％、抗性淀粉(RS)含量提高24％;使R2方便干米粉复水时间缩短15％,复水断条率和损失率分别降低95％和85％,复水后感官评分提高3％、RDS含量降低9％,RS含量提高10％;使R3方便干米粉复水时间缩短10％,复水损失率降低76％,复水后感官评分提高27％、RDS含量降低41％、RS含量提高13％.
Abstract
In order to improve the quality of instant dry rice noodles,in this paper,the effect of concentration-induced sodium alginate gel formed by steaming on the rehydration characteristics,edible quality and starch digesti-bility of the instant dry rice noodles was studied,Zhenzhu 3(R1),Zhongzao 25(R2)and Yuanzao(R3)early in-dica rice were used as the raw materials.The results indicated that the gel decreased the rehydration loss rate of Rl instant dry rice noodles by 90％,increased the sensory score by 27％,decreased the content of rapidly digestible starch(RDS)by 41％,and increased the content of resistant starch(RS)by 24％after rehydration;shortened the rehydration time of R2 instant dry rice noodles by 15％,decreased the broken strip rate and loss rate of rehydration by 95％and 85％,respectively,increased the sensory score by 3％,decreased the RDS content by 9％,and in-creased the RS content by 10％after rehydration;shortened the rehydration time of R3 instant dry rice noodles by 10％,decreased the rehydration loss rate by 76％,increased the sensory score by 27％,decreased the RDS content by 41％,and increased the RS content by 13％after rehydration.
关键词
方便干米粉/浓缩诱导型海藻酸钠凝胶/复水特性/质构特性/感官评价/消化特性Key words
instant dry rice noodles/concentration-induced sodium alginate gel/rehydration characteristics/tex-ture characteristics/sensory evaluation/digestibility引用本文复制引用
基金项目
湖南省自然科学基金项目(2021JJ30043)
湖南省教育厅科学研究项目(21B0269)
长沙市科技计划项目(kq2004089)
中南林业科技大学研究生科技创新基金项目(2023CX02100)
出版年
2024
NETL
NSTL
万方数据