摘要
通过向大米中添加不同比例的燕麦米,从氨基酸模式、感官评价、质构分析3方面分析其营养和食用品质特性,以获得营养价值高、口感风味好的燕麦米-大米混配米饭。研究表明:燕麦米和大米配比为35∶65时,其氨基酸营养模式最佳;燕麦米和大米配比为20∶80～30∶70时,其感官评价得分高、质构效果好。综合评价表明:添加燕麦米25%～35%的混配米,其氨基酸模式评分高,营养价值优,口感好,且随着燕麦米添加量的增加,米饭的硬度增大,而黏着性降低。
This research got the mixed rice by adding different proportions of oats -rice to rice. The mixed rice has high nutritional value and excellent taste and flavor by three evaluations including of the amino acid pattern, the sensory evaluation and the texture profile analysis. The research indicated ： When the mixture ratio of oat - rice and rice is 35：65 ,its amino acid pattern is best; When the range of mixture ratio is from 20：80 to 30：70 ,its sensory evaluation＇s scores and texture are good. Finally, the synthetic evaluation showed：Adding 25%-35% oat- rice to mixed flee, the score of amino acid pattern is high, the nutritional value is superior, the mouthfeel is delicious. Along with increase of oat - rice addition, the hardness of mixed rice increases and the adhesiveness reduces.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第11期14-18,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家燕麦荞麦产业技术体系(CARS-08-D1)
陕西省国际合作项目(2011KW-28)
关键词
燕麦米
大米
氨基酸配比
感官评价
质构
oat - rice, rice, amino acid pattern, sensory evaluation, texture profile analysis
作者简介
作者简介：许阳，女，1988年出生，硕士，食品工程
通讯作者：胡新中，男，1972年出生，副教授，谷物科学
