摘要
本课题以改良陈米的蒸煮品质为目的。采用蛋白酶处理技术，通过一系列正交试验和交互试验，初步摸索了陈米复鲜工艺各个环节的最佳条件。复鲜后的陈米饭，在外观、香气、粘性、口感上均有较大改善，与新米饭相似。经“气相色谱试样顶空分析法”测定，米饭中低沸点挥发性羰基化合物（如乙醛）明显增加，高沸点挥发性羰基化合物（如异戊醛、正戊醛）减少，甚至消失，经粘度测定运动粘度明显增加；用布拉班德粘度计测得的糊化温度降低，从而确定了陈米复鲜的可行性。同时也为推广和应用此项技术提供了基本理论和实验数据。
This project is involved in the improvement of the cooking quality of aged rice, By proteinase treating technique, taste trial, orthogonal trial and cross experiment, the optimum conditions of freshening aged rice technology are ascertained. There were notable improvements in the appearance, fragrance, viscosity and palatability of the freshened cooked rice,quite similar to the cooked fresh rice. Determined by Gas Chromatographic Head Space Analysis, the volatile low boiling-point carbonyl compounds(e.g.acetaldehyde)of the freshened cooked rice increased greatly, while those volatile high boiling-point carbonyl compounds (e. g. valeraldehyde,iso-valeraldehyde)decreased distinctly or even disappeared; through viscosity determination, it was found that the coefficient of kinematic viscosity increasesd distinctly and the gelatinization temperature decreased. Thereby the technology of freshening aged rice is ascertained and it provides the fundamental theory and experimental data to the commercial application of this technology.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1997年第4期23-27,共5页
Journal of the Chinese Cereals and Oils Association
关键词
陈米
酶处理
试验
复鲜技术
aged rice, renewing, proteinase treating, carbonyl compound, taste trial.
