摘要
为研究不同浸泡方式对米饭食用品质和消化特性的影响,利用卡路里量热仪、色差仪、质构仪等仪器分别对不同浸泡方式处理的米饭进行品质分析,并采用体外消化实验对米饭的淀粉组成、体外血糖生成指数和蛋白消化特性进行测定。结果表明:低压浸泡的米饭感官品质最好,具有较低的血糖生成指数值;酶法浸泡处理的米饭蛋白质消化率最高,亮度和白度最高,但感官评分最低;超声浸泡处理的米饭在感官评分更接近于常规浸泡的米饭,具有最高的吸水率和膨胀率。本研究为通过不同浸泡方式改善米饭的食用品质提供理论依据和数据支持。
In order to study the effects of different soaking methods on the edible quality and digestive characteristics of rice,the quality of rice treated with different soaking methods was analyzed by calorimeter,color difference meter and texture meter,and the starch composition,glycemic index and protein digestibility of rice were determined by in vitro digestion experiment.The results showed that the sensory quality of rice soaked in low pressure was the best and had the lower glycemic index value.Enzymatic soaking rice had the highest protein digestibility,the highest brightness and whiteness,but the lowest sensory score.Ultrasound soaked rice is closer to traditional soaked rice in sensory scores.and has the highest water absorption and expansion rate.This study provided theoretical basis and data support for improving the edible quality of rice by different soaking methods.
作者
沙文轩
谢强
史守纪
王娜
袁梦
周晓燕
SHA Wenxuan;XIE Qiang;SHI Shouji;WANG Na;YUAN Meng;ZHOU Xiaoyan(School of Tourism&Culinary Arts,Wuxi Vocational Institute of Commerce,Wuxi,Jiangsu 214153,China;School of Tourism Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2025年第1期63-69,共7页
Journal of Researches on Dietetic Science and Culture
基金
扬州市-扬州大学市校合作共建科技创新平台项目(YZ2020267)
2023年江苏省高等教育教改研究重点课题(2023JSJG189)
江苏省文化和旅游重点实验室研究项目(203560133)
无锡商业职业技术学院产教深度融合改革试点项目(XQ202108)。
关键词
浸泡方式
米饭
淀粉消化
蛋白消化
食用品质
soaking methods
rice
starch digestion
protein digestion
edible quality
