摘要
以早籼米为原料,经蒸煮米饭、高速搅拌、压片切条等新工艺制备米面条。主要研究大米浸泡、蒸饭米水比、米饭冷却、搅拌时间4个因素对米面条品质的影响,以米饭凝胶团水分含量、米面条拉伸和剪切特性及感官评定为评价指标。结果表明,采用直链淀粉含量为23.53%的早籼米,经浸泡、蒸饭(米水比1∶0.7)、冷却、高速搅拌(1500 r/min)、压片、切割成米面条的品质较好。该方法省去磨粉工序,缩短生产周期,为米面条的制备提供一种新思路。
In this paper, a new method was applied to make rice noodles by the indica rice. Firstly, homogeneous rice gels were obtained by high - speed stirring of cooked rice, and then were prepared by pressing and cutting to make rice noodle. The effects of rice soaking, rice to water ratio, cooling of cooked rice, stirring time on the quality of noodles obtained were studied. The moisture content of the initial rice gels, the tensile and shear properties of rice noodles formed and sensory evaluation were adopted as the quality evaluation techniques. The rice noodles with the best quality attributes was obtained by using the indica rice with an tions for preparation included a rice to water ratio of 1 ： 0.7 for amylose content of 23.53%, and the optimal condisteam cooking the rice, followed by cooling, high stirring（ 1 500 r/min）, pressing, and cutting into rice noodles. The results obtained a novel method of rice noodle manufacture with eliminates the milling step commonly applied during rice noodle preparation. Consequently, the production cycle of rice noodle manufacture can be shortened by using the methodology described in this paper.
作者
王园园
王韧
赵建伟
焦爱权
徐学明
金征宇
周星
Wang Yuanyuan;Wang Ren;Zhao Jianwei;Jiao Aiquan;Xu Xueming;Jin Zhengyu;Zhou Xing(School of Food Science and Technology,Jiangnan University ,Wuxi 214122;The State Key Laboratory of Food Science and Technology,Jiangnan University, Wuxi 214122;Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第5期82-86,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2016YFD0400701)
关键词
米饭凝胶
高速搅拌
米面条
质构
感官评分
cooked rice gel
high-speed stirring
rice noodles
texture
sensory evaluation
