复合乳化剂对糙米工程米食用品质的影响
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摘要
通过测定糙米工程米熟化后米饭的分散率及其质构综合评分,研究大豆磷脂、单硬脂酸甘油酯(GMS)和蔗糖脂肪酸酯(SE)单体及其复配添加对糙米工程米食用品质的影响。结果表明:单一乳化剂对糙米工程米的食用品质有改善作用,三种乳化剂复合使用改善效果更为明显。最佳复配比例为大豆磷脂0.6%、GMS 0.2%、SE 0.5%,添加复合乳化剂糙米工程米熟化后,米饭分散率和质构特性明显改善。
The effect of soybean lecithin, glyceryl monostearate(GMS), sucrose fatty acid ester(SE), both monomer and compound, on the edible quality of reforged brown rice was studied by detecting cooked rice dispersion rate and texture. The results showed that emulsifier monomer had positive effect on the edible quality, and their compound even better than them. The optimal ratio was soybean lecithin 0. 6 %, GMS 0. 2 % and SE 0. 5 %. The cooked rice dispersion rate and texture characteristics of reforged brown rice was improved obviously after adding compound emulsifier.
The effect of soybean lecithin, glyceryl monostearate(GMS), sucrose fatty acid ester(SE), both monomer and compound, on the edible quality of reforged brown rice was studied by detecting cooked rice dispersion rate and texture. The results showed that emulsifier monomer had positive effect on the edible quality, and their compound even better than them. The optimal ratio was soybean lecithin 0. 6 %, GMS 0. 2 % and SE 0. 5 %. The cooked rice dispersion rate and texture characteristics of reforged brown rice was improved obviously after adding compound emulsifier.
引文
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[4]邓丹雯.改善方便米饭品质的研究[J].四川食品与发酵,2005(1):54-57.
[5]林家莲,杨荣华,张卫斌.添加剂对大米吸水性及米饭品质影响的研究[J].中国粮油学报,2000(2):16-20.
[6]邹建,孙耀军,刘红梅,等.不同添加剂对方便米饭最高黏度和室温黏度的影响[J].粮油加工,2007(4):81-83.
[7]王显伦,陈明,许红.不同添加剂对α-方便米饭粘度的影响[J].郑州工程学院学报,2001(3):14-19.
[8]高扬,卢淑雯,任传英,等.糙米挤压工程米生产工艺优化[J].粮油食品科技,2016,24(6):1-7.
[9]张欣,施利利,丁得亮,等.米饭理化指标与食味品质的相关性研究[J].中国农学通报,2010,26(12):45-47.
[10]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007(2):1-4.
[11]孟庆虹,程爱华,姚鑫淼,等.粳稻食味品质评价方法的研究[J].北方水稻,2008,38(6):24-28.
[12]李霞辉,张瑞英,孟庆虹,等.粳稻品种食味品质评价方法的研究进展[J].北方水稻,2007(5):5-9.
[13]孟庆虹,李霞辉,卢淑雯,等.黑龙江省粳稻品种的品质现状与评价[J].黑龙江农业科学,2010(6):108-113.
[14]张甫生.杂粮营养工程米的生产技术研究[D].重庆:西南大学,2008.
[15]潘丽军,陈锦权.实验设计与数理分析[M].南京:东南大学出版社,2008.
[16]付立军.米制食品防粘添加剂的开发与应用[J].适用技术市场,1997(1):23.
[17]胡国华,沈光华,李国文.复合食品添加剂[M].北京:化工工业出版社,2006.
[18]迟明梅,方伟森.浅谈营养米[J].粮油加工与食品机械,2005(9):62-64,70.