摘要
针对即食方便米饭在贮存过程中易老化的问题,以糊化度为实验指标,研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。结果显示:水分含量对糊化度的影响是跳跃性的,水分含量63%～65%时,4℃保藏后糊化度会有明显变化,而这种变化在3w内已经基本完成;随着贮存时间的延长,糊化度不断降低;降低淀粉外支链链长,能够在一定程度上抑制淀粉的老化。
In order to control retrogradation of instant rice during storage, the degree of gelatinization was used to investigate the effects of water content, time, distributions of the chain lengths and amylases on retrogradation of instant rice. The results showed that the degree of gelatinization of sample with 60% water content had an obvious change after storage at 4℃ for three weeks, the degree of gelatinization of sample decreased as time, and shortened the chain lengths of amylopeetins can restrain retrogradation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期37-40,共4页
Food and Fermentation Industries
基金
国家“十一五”科技支撑计划专项经费支持项目(2006BAD05A10-1)
关键词
即食方便米饭
糊化度
外支链链长分布
老化
instant rice, degree of gelatinization, distributions of the chain lengths, retrogradation
