摘要
为探究可得然胶对米粉加工及食用品质的影响,实验选取3款可得然胶(CG-E、CG-01、CG-02,添加量为0%~1.0%,均为质量分数,下同)添加到米粉中,分别通过检测糊化性质、质构特性和蒸煮特性分析样品品质的变化;优化得到最适添加方案后,通过X射线衍射和扫描电镜探究可得然胶对米粉老化及凝胶结构的影响。结果表明,当可得然胶添加量为0.2%时,可得然胶会加剧米粉在加工和蒸煮过程中的吸水膨胀,从而降低米粉的硬度、弹性和咀嚼性,增大米粉凝胶的空隙;但当添加量在0.4%~0.6%范围内时,可得然胶能在不影响大米粉短期老化的前提下,显著提升米粉的硬度、弹性和咀嚼性,改善其蒸煮特性,同时延缓米粉的长期老化,并使凝胶网络更加致密。本研究为可得然胶在米粉乃至米制品中的应用提供参考。
The purpose of this study was to explore the effect of curdlan on the processing and eating quality of rice noodles.Three curdlan products(CG-E,CG-01,and CG-02)were added at level of 0%–1.0%into rice flour,and the changes in the gelatinization,texture and cooking characteristics of rice noodles were analyzed.After the optimal type and amount of curdlan were determined,X-ray diffraction and scanning electron microscopy were used to study the effect of curdlan on the aging process and gel structure in rice noodles.The results showed that adding 0.2%curdlan enhanced the water absorption and swelling of rice noodles during processing and cooking,thereby reducing the hardness,elasticity and chewiness and increasing the gap in the gel structure.However,addition of 0.4%–0.6%curdlan could significantly improve the texture and cooking quality of rice noodles without affecting the short-term aging;furthermore,it could slow down the long-term aging and make the gel network more compact.This study may provide a reference for the application of curdlan in rice noodles and even other rice products.
作者
李才明
陈荻
陆瑞琪
顾正彪
班宵逢
洪雁
程力
李兆丰
LI Caiming;CHEN Di;LU Ruiqi;GU Zhengbiao;BAN Xiaofeng;HONG Yan;CHENG Li;LI Zhaofeng(Key Laboratory of Synthetic and Biological Colloids,Ministry of Education,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control,Jiangnan University,Wuxi 214122,China;Technical Center of Sichuan Yibin Wuliangye Co.Ltd.,Yibin 644000,China;Jiangsu Yiming Biological Technology Co.Ltd.,Taixing 225433,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第16期23-28,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2017YFD0400401)
国家食品科学与工程一流学科建设项目(JUFSTR20180204)。
关键词
米粉
可得然胶
糊化
质构
蒸煮品质
凝胶网络
rice noodles
curdlan
gelatinization
texture
cooking quality
gel network
