摘要
对挤压工艺制备的方便米和传统工艺生产的商用方便米食用品质对比结果表明,挤压工艺制备的方便米颜色浅白,透明度较低,糊化度高,表观密度较小,复水率稍高;传统工艺生产的商用方便米颜色较白,呈半透明,糊化度低,表观密度较大,复水率稍低. 对复水后方便米饭的质构分析和感官评价表明,挤压工艺生产的方便米食用品质,除色泽外,均优于传统工艺生产的商用方便米,其品质接近杂交籼米新鲜米饭.通过强化大豆蛋白、VB1、VA,挤压工艺制备的方便米的营养效价得到提高.
The effects of extrusion and tradition process on the edible quality of instant rice were studied in this paper. The extruded sample was faint white and opaque. The degree of gelatinization of this instant rice, the bulk density and rehydration rate were higher than those of the commercial sample produced by tradition process, which was white and semitransparent. The texture analysis and sensory testing of rehydrated rice revealed that, except the color index the quality of instant rice produced by the extrusion process was superior over those by tradition process, and was very close to that of fresh hybrid rice. The nutrition benefit of the instant rice was improved by fortifying soy protein, VB_1, VA.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第2期22-26,共5页
Journal of Food Science and Biotechnology
基金
江苏省"十五"科技攻关项目(BE2001399)资助课题.
