方便米食中淀粉组分对风味形成的贡献
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摘要
方便米食是适合以稻米为主食的消费者口味的一大类米制产品,其风味是评判食品好坏的重要指标。淀粉作为方便米食的主要组分之一,参与其风味形成并影响风味释放。.简述了淀粉组分对方便米食风味物质贡献的共性机制,分别阐述了常温方便米饭、挤压方便米饭、米发糕、炒米、挤压米线、粽子等6大类具有代表性的方便米食产品中淀粉组分在其风味产生及释放中的重要作用,并提出了淀粉对方便米食风味物质贡献方面的研究与发展趋势,以期为高品质方便米食产品开发提供重要科学依据。
Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation. Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch components to flavor was summarized. The role of starch components in the flavor formation and release for six main categories of instant rice products were exampled. These instant rice products included instant rice at room temperature, instant rice by extrusion, fermented rice cake, extruded rice noodles, and rice dumpling. The trend in research and development of the contribution of starch to flavor is put forward in order to provide important scientific basis for the development of instant rice products with high quality.
Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation. Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch components to flavor was summarized. The role of starch components in the flavor formation and release for six main categories of instant rice products were exampled. These instant rice products included instant rice at room temperature, instant rice by extrusion, fermented rice cake, extruded rice noodles, and rice dumpling. The trend in research and development of the contribution of starch to flavor is put forward in order to provide important scientific basis for the development of instant rice products with high quality.
引文
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[3]刘雄,阚建全,陈宗道,等.酸法制备微孔淀粉的技术研究[J].食品科学,2003(10):81-83.LIU X, KAN J Q, CHEN Z D, et al. Study on preparation of mictoporous starch grannular with acide[J]. Food Science, 2003(10):81-83.
[4]应雪肖.普通糖化酶制备多孔淀粉及其吸附性能的研究[D].杭州:浙江工业大学,2007.
[5] WANG X, YUAN Y, YUE T. The application of starchbased ingredients in flavor encapsulation[J]. StarchStarke, 2015, 67(3/4):225-236.
[6]姚卫蓉,姚惠源.多孔淀粉的应用I:粉末咖啡香精[J].中国粮油学报,2002(6):55-58.YAO W R, YAO H Y. The applications of porous starch I:coffee flavor powder[J]. Journal of the Chinese Ce-reals and Oils Association, 2002(6):55-58.
[7]姚卫蓉,朱仁宏,郑书铭,等.多孔淀粉在粉末酱油中的应用[J].中国调味品,2006(5):4-8.YAO W R, ZHU R H, ZHENG S M,et al. Application of porous starch in sauce powder production[J]. China Condiment, 2006(5):4-8.
[8]朱玉,郭丽,杜先锋,等.变性多孔淀粉吸附卷烟烟气气相物的研究[J].中国粮油学报,2012, 27(8):24-30.ZHU Y, GUO L, DU X F, et al. Study on modified starches of the adsorption of cigarette smoke vapour phase compounds[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(8):24-30.
[9] BULEON A, COLONNA P, PLANCHOT V, et al.Starch granules:structure and biosynthesis[J]. International Journal of Biological Macromolecules, 1998, 23(2):85-112.
[10] JOUQUAND C, DUCRUET V, LEBAIL P. Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention[J]. Food Chemistry, 2006, 96(3):461-470.
[11] BOUTBOUL A, GIAMPAOLI P, FEIGENBAUM A,et al. Influence of the nature and treatment of starch on aroma retention[J]. Carbohydrate Polymers, 2002, 47(1):73-82.
[12] KONG L, ZIEGLER G R. Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose[J]. Carbohydrate Polymers, 2014, 111:256-263.
[13]刘莉,赵建伟,焦爱权,等.超高压协同β-环糊精渗入对米饭回生的抑制[J].食品与发酵工业,2013,39(1):16-20.LIU L, ZHAO J W, JIAO A Q, et al. The inhibition of retrogradation of cooked rice by high-pressure and(3-cyclodextrin[J]. Food and Fermentation Industries,2013, 39(1):16-20.
[14] LEDL F, SCHLEICHER E. New aspects of the maillard reaction in foods and in the human body[J]. Archiv Der Pharmazie, 1990, 29(6):565-594.
[15] YOU S Y, OH S K, KIM H S, et al. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches[J]. International Journal of Biological Macromolecules, 2015, 77:375-382.
[16] ACEVEDO N C, SCHEBOR C, BUERA P. Impact of starch gelatinization on the kinetics of Maillard reaction in freeze-dried potato systems[J]. Food and BioprocessTechnology, 2011, 5(6):2428-2434.
[17] KRAMHOLLER B, PISCHETSRIEDER M, SEVERIN T. Maillard reactions of dextrins and starch[J].Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 1993, 197(3):227-229.
[18]刘琴.淀粉与氨基酸美拉德反应产物分析及功能评价[D].天津:天津科技大学,2017.
[19] ZHANG X, CHEN F, WANG M. Impacts of selected dietary polyphenols on caramelization in model systems[J]. Food Chemistry, 2013, 141(4):3451-3458.
[20]张萃明,任川宏.利用红薯全薯制取焦糖色素[J].农产品加工,2004(5):26-27.ZHANG C M, REN C H. Preparation of caramel pigment from sweet potato whole sweet potato[J]. Agricultural Products Processing, 2004(5):26-27.
[21]罗祖富.用稻米生产焦糖色素[J].适用技术市场,1999(10):22.LUO Z F. Producing caramel pigment from rice[J].Applicable Technology Market, 1999(10):22.
[22]肖冰,左姣丽,吴雯倩,等.方便米饭的制作工艺现状研究[J].现代食品,2015(19):78-80.XIAO B, ZUO J L, WU W Q, et al. Convenient rice production technology status quo of the research[J].Modern Food, 2015(19):78-80.
[23]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.
[24] KASAI M, ISHIGURO K, KYOUDA H, et al. Change in the amounts of reducing sugars and free amino acids in rice during the cooking processes[J]. Journal of Home Economics of Japan, 2010, 51:579-585.
[25] CHAMPAGNE E T. Rice aroma and flavor:a literature review[J]. Cereal Chemistry Journal, 2008, 85(4):445-454.
[26] TSUGITA T. Aroma of cooked rice[J]. Food Reviews International, 2009, 1(3):497-520.
[27] ITO S, SATO S, FUJINO Y. Internal lipid in rice starch[J]. Starch-Starke, 1979, 31(7):217-221.
[28] ARVISENET G, LE BAIL P, VOILLEY A, et al. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in foodlike matrices[J]. Journal of Agricultural and Food Chemistry, 2002, 50(24):7088-7093.
[29] HEINEMANN C, ZINSLI M, RENGGLI A, et al. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems[J]. LWT-Food Science and Technology,2005, 38(8):885-894.
[30]周坚.挤压主食营养米研究现状及发展趋势[J].粮食加工,2017, 42(1):1-3.ZHOU J. Research status and development trend of extruded staple nutritious rice[J]. Grain Processing,2017, 42(1):1-3.
[31]王东.双螺杆挤压生产配合营养方便米的研究[D].无锡:江南大学,2009.
[32] WHITFIELD F B, MOTTRAM D S. Volatiles from interactions of Maillard reactions and lipids[J]. Critical Reviews in Food Science and Nutrition, 2009, 31(1/2):1-58.
[33]安红周,赵琳,金征宇.工程重组方便米复配机理的研究[J].食品科学,2006(9):126-131.AN H Z, ZHAO L, JIN Z Y. Formulating study on new type instant rice[J]. Food Science, 2006(9):126-131.
[34]张群,夏延斌.米饭风味影响因素及其改良技术研究[J].粮食与油脂,2005(4):12-15.ZHANG Q, XIA Y B. Improvement technology and effect factors of cooked rice flavor[J]. Cereals and Oils, 2005(4):12-15.
[35] CASTRO N, DURRIEU V, RAYNAUD C, et al. Melt extrusion encapsulation of flavors:a review[J]. Polymer Reviews, 2016, 56(1):137-186.
[36] WANG S, COPELAND L. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility:a review[J]. Food and Function,2013, 4(11):1564-1580.
[37] XU E, WU Z, JIAO A, et al. Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alphaamylase activation[J]. RSC Advances, 2017, 7(32):19464-19478.
[38]王玉芳,赵思明,陈勉,等.中国传统米发糕的现代加工技术[J].中国粮油学报,2013, 28(12):115-118.WANG Y F, ZHAO S M, CHEN M, et al. Modern production technology of Chinese traditional fermented rice cake[J]. Journal of the Chinese Cereals and Oils Association, 2013, 28(12):115-118.
[39]刘小翠.米发糕发酵剂及复配粉的研发[D].武汉:华中农业大学,2008.
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