军用方便米饭的配方及食用品质
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摘要
以粳米粉为主料,辅以植物原料如葛粉、藕粉、红薯淀粉等,通过双螺杆挤压技术制得军用方便米饭。以回生值为主要评价指标优化原料配比,并对其食用品质进行研究。结果表明:葛粉6%、藕粉5%、红薯淀粉8%为最佳原料配比,且从质构和RVA检测结果来看,最优配比有较好的食用品质;从感官和理化特性方面对空白对照组、军用方便米饭、东北大米、市售方便米饭的食用品质进行比较,军用方便米饭的食用品质与东北大米较为接近。
Japonica rice flour was used as the main material, and puerariae radix starch, lotus root powder, and sweet potato starch were used as supplementary materials to prepare military instant rice with twin screw extrusion technology. The setback value was used as the main index to optimize the formula and the edible quality was studied. The optimum formula was 6% puerariae radix starch, 5% lotus root powder and 8% sweet potato starch. Texture and RVA test showed that the prepared military rice of optimum ratio had excellent edible quality. Comparison of blank control group, military instant rice,northeastern rice and commercial convenient rice in sensory and physical and chemical characteristics, and quality of military instant rice was closer to that of the northeastern rice.
Japonica rice flour was used as the main material, and puerariae radix starch, lotus root powder, and sweet potato starch were used as supplementary materials to prepare military instant rice with twin screw extrusion technology. The setback value was used as the main index to optimize the formula and the edible quality was studied. The optimum formula was 6% puerariae radix starch, 5% lotus root powder and 8% sweet potato starch. Texture and RVA test showed that the prepared military rice of optimum ratio had excellent edible quality. Comparison of blank control group, military instant rice,northeastern rice and commercial convenient rice in sensory and physical and chemical characteristics, and quality of military instant rice was closer to that of the northeastern rice.
引文
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[20]BELLOM,BAEZAR,TOLABAMP.Quality characteristics of milled and cooked rice affected by hydro thermal treatment[J]. Journal of Food Engineering, 2006, 72:124-133.
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[22]刘惠民.方便米饭加工工艺与设备[J].食品科学,1992(12):51-54.
[23]余世锋,马莺.贮藏温度和时间对五常大米米饭品质的影响[J].食品科学, 2010, 31(2):250-254.
[24]郑志,张原箕,罗水忠,等.添加剂对方便米饭特性的影响[J].食品科学, 2010, 31(24):120-123.
[2]刘学文,冉旭,贾利蓉,等.强化维生素A、D油膨化食品开发研制[J].食品工业科技, 2002, 23(5):54-56.
[3]汤卫东.巧克力米饼的研制[J].食品科技, 2003(12):42-43,46.
[4] LZZO H V, LINCOLN M D, HO CHI-TANG. Effect of temperature, feed moisture, and pH on protein deamidation in an extruded wheat flour[J]. Journal of Agricultural Food Chemistry, 1993, 41:199-202.
[5] NYANZI F A, MAGA J A. Effect of processing temperature on detergent-solubilized protein in extrusion-cooked cornstarch/soy protein subunit blends[J]. Journal of Agricultural Food Chemistry, 1992, 40:131-133.
[6]ARRAGEJM,BARBEAUWE,JOHNSONJM.Protein quality of whole wheat as effected by drum-drying and single-screw extrusion[J]. Journal of Agricultural Food Chemistry, 1992, 40:1943-1947.
[7]杨涛,辛建美,徐青,等.双螺杆挤压技术在食品工业中的研究应用现状[J].食品与生物技术学报, 2009, 28(6):734-740.
[8]朱红,黄一贞,张弘.食品感官分析入门[M].北京:中国轻工业出版社, 1993.
[9]张永华,孙君社,薛毅.食品感官评定[M].广州:华南理工大学出版社, 1999.
[10]中华人民共和国国家质量监督检验检疫总局.粮油检验稻谷、大米蒸煮食用品质感官评价方法:GB/T 15682—2008[S].北京:中国标准出版社, 2008.
[11]王春娜,龚院生.方便面糊化度测定方法的研究[J].郑州粮食学院学报, 1999, 20(2):31-34.
[12] ADERSON R A, CONWAY H F, PFEIFER V F, et al.Gelationzation of corn grit by extrusion cooking[J]. Cereal Science Today, 1969, 14:4-5.
[13] HU P S, ZHAI H Q, TANG S Q, et al. Rapid evaluation of rice cooking and palatability quality by RVA profile[J].Acta Agronomica Sinica, 2004, 30(6):519-524.
[14] BEERI O, PELED A. Geographical model for precise agriculture monitoring with real-time remote sensing[J].ISPRS Journal of Photogrammetry and Remote Sensing,2009, 64(1):47-54.
[15] LIU L Y, WANG J H, BAO Y S, et al. Predicting winter wheat condition, grain yield and protein content using multitemporal multi-temporal Envi Sat-ASAR and landsat TM satellite images[J]. International Journal of Remote Sensing,2006, 27(4):737-753.
[16]陈光耀.不浸泡蒸煮方便米饭的工艺及食用品质研究[D].无锡:江南大学, 2011.
[17]周显青.稻谷精深加工技术[M].北京:化学工业出版社,2006:35-36.
[18]楚炎沛.物性测试仪在食品评价中的应用研究[J].粮食与饲料工业, 2003(7):40-42.
[19]王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技, 2004, 12(3):1-4.
[20]BELLOM,BAEZAR,TOLABAMP.Quality characteristics of milled and cooked rice affected by hydro thermal treatment[J]. Journal of Food Engineering, 2006, 72:124-133.
[21]郑建仙.现代新型谷物食品开发[M].北京:科学技术文献出版社, 2003:17-22.
[22]刘惠民.方便米饭加工工艺与设备[J].食品科学,1992(12):51-54.
[23]余世锋,马莺.贮藏温度和时间对五常大米米饭品质的影响[J].食品科学, 2010, 31(2):250-254.
[24]郑志,张原箕,罗水忠,等.添加剂对方便米饭特性的影响[J].食品科学, 2010, 31(24):120-123.