摘要
从糊化后的大米淀粉回生的机理出发,选定3种具有抑制淀粉回生作用的添加剂(α淀粉酶、β淀粉酶、蔗糖脂肪酸酯)进行单因素实验,考察它们对软罐头米饭储存期间回生作用的影响.结果表明,这3种添加剂对米饭的长期回生有显著的抑制作用.在此基础上进行了正交实验,得到以上添加剂抑制米饭回生的最佳工艺配比:α淀粉酶用量为0.3 g.L1,蔗糖酯用量8 g.L1,β淀粉酶用量2 g.L1.
Food additives such as α-amylase, β-amylase and sarcrose fatty acid ester were selected with single-factor experiment to evaluate their effects on retrogradation of soft canned rice during storage. The results indicated that these additives were able to effectively retard long-term retrogradation of cooked flee. And the tives was ascertained by orthogonal experiment. It was resulted that the optimal prescription was-α-amylase 0. 3g. L^-1 , β-amylase 2 g. L^-1 and sarerose fatty acid ester 8 g. L^-1 .
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第5期40-42,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
软罐头米饭
抗回生
Α-淀粉酶
Β-淀粉酶
蔗糖脂肪酸酯
soft canned rice
retrogradation retarding
α-amylase
β-amylase
sarcrose fatty acid ester
