摘要
本文采用三种不同冷冻工艺制作冻干方便米饭,通过分析其在不同温度下的复水速度和质地变化,研究影响复水品质的因素。通过研究发现冻干饭粒的孔隙越大,内部结构越松散,米淀粉的回生越小,复水就越快,质地也越好。由此提出了结构吸水和米淀粉吸水溶胀是冻干方便米饭的复水机制,通过分析这两种机制可以为改进工艺提供理论依据。
Three types of freeze dried instant rice were prepared from different freeze processing. The affecting factors for re - hydration quality of the freeze dried instant rice were investigated by testing the water - absorbing speed and texture change during re - hydration in different temperature. It is found through the results that macro - reticular matrix and loose sponge structure of the dried instant rice kernels, and low level rice starch retrogradation would lead to fast re - hydration and good texture quality of the re - hydrated rice. Two re - hydration mechanisms are proposed in the article, which are water - absorbing by sponge structure and water - absorbing by rice starch pasting. The proposed mechanisms could provide a theory basis for processing improvement.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第4期1-5,共5页
Journal of the Chinese Cereals and Oils Association
关键词
方便米饭
冷冻干燥
米淀粉
质地分析
instant rice, freeze dry, rice starch, texture analysis
作者简介
陈天鹏,男,1979年出生,硕士研究生,食品科学与营养工程专业。
