微晶纤维素对鲜湿米粉性质的影响

详细信息    查看全文 | 推荐本文 |

英文篇名：Effect of microcrystalline cellulose on the quality of fresh wet rice noodle 作者：崔少宁 ; 朱永军 ; 杨鹏 ; 姚林梅 英文作者：CUI Shao-ning;ZHU Yong-jun;YANG Peng;YAO Lin-mei;Department of Food, Yantai Nanshan University;Bureau of Agriculture and Forestry,Laishan District;Forestry Bureau,Lai Yang District; 关键词：微晶纤维素 ; 鲜湿米粉 ; 食用品质 英文关键词：microcrystalline cellulose;;fresh rice noodle;;edible quality 中文刊名：LSYY 英文刊名：Cereals & Oils 机构：烟台南山学院食品系;烟台市莱山区农林局;烟台市莱阳市林业局; 出版日期：2019-06-10 出版单位：粮食与油脂 年：2019 期：v.32;No.278 语种：中文; 页：LSYY201906011 页数：4 CN：06 ISSN：31-1235/TS 分类号：46-49

摘要

通过测试鲜湿米粉的蒸煮特性和感官品质,研究微晶纤维素添加量对鲜湿米粉食用品质的影响。结果表明:棉绒微晶纤维素添加量为1%、秸秆微晶纤维素添加量为2%时,米粉的吐浆值达到最低值。随着棉绒微晶纤维素和秸秆微晶纤维素添加量增加,鲜湿米粉的断条率呈先下降后上升趋势,鲜湿米粉的透射比呈下降趋势。与对照组相比,添加微晶纤维素的鲜湿米粉的断条率低。当棉绒微晶纤维素添加量≤3%、秸秆微晶纤维素添加量≤4%时,鲜湿米粉具有良好的食用品质。
        The effect of the adding amount of microcrystalline cellulose on the edible quality of fresh rice noodles was examined through testing the cooking properties and sensory quality of the fresh rice noodles. The results showed that when the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose was 1% and 2%, respectively, the value of dissolving starch of fresh rice noodles reached the minimum. With the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose increasing, the broken rate of fresh rice noodles first dropped, and then rose, the transmittance of fresh rice noodles appeared a decreasing trend. Compared with the control group, the broken rate of fresh rice nooldles were low. When the addition amount of cotton velvet microcrystalline cellulose and straw microcrystalline cellulose was less than or equal to 3% and 4%, respectively, the fresh rice noodles had good edible quality.

引文

[1]向忠琪,刘曼,周文化,等.米糠膳食纤维对鲜湿米粉食用品质的影响[J].粮食与油脂,2016,29(11):58-61.
    [2]王炜华.钙、铁和叶酸复合型营养强化大米的制备及性质研究[D].南昌:南昌大学,2011.
    [3]MANN J I,CUMMINGS J H.Possible implications for health of the different definitions of dietary fibre[J].Nutrition,Metabolism and Cardiovascular Diseases,2009,19(11):226-229.
    [4]ELLEUCH M,BEDIGIAN D,ROISEUX O,et al.Dietary fibre and fibre-rich by-products of food processing:Characterisation,technological functionality and commercial applications:Areview[J].Food Chemistry,2011,124(2):411-421.
    [5]THEBAUDIN J Y,LEFEBVRE A C,HARRINGTON M,et al.Dietary fibres:Nutritional and technological interest[J].Trends in Food Science and Technology,1997,8(2):41-48.
    [6]LAI P,LI K Y,LU S,et al.Physicochemical characteristics of rice starch supplemented with dietary fibre[J].Food Chemistry,2011,127(1):153-158.
    [7]吴卫国,李合松,曹薇,等.稻谷储藏期对米粉品质的影响[J].粮食与饲料工业,2006(1):5-7,12.