摘要
挤压重组米因其丰富的营养价值及特殊的功能作用而被越来越多的人接受,然而,人们也普遍认为挤压重组米食用品质不如天然大米。本文综述了目前常见的3种挤压重组米(营养强化型重组米、低GI重组米和挤压型方便米饭)的研究现状,从重组米原辅材料、挤压工艺和蒸煮条件等多角度系统性阐述挤压重组米食用品质的影响因素,并探讨了淀粉、脂质和蛋白质等组分对重组米食用品质的影响,以期为挤压重组米食用品质的改善提供参考。
Extruded recombinant rice is accepted by more and more people because of its extensive nutritional value and special function.However,it is generally believed that the edible quality of extruded recombinant rice is not as good as that of natural rice.In this paper,the research status of three kinds of extruded recombinant rice(nutrition-fortified recombinant rice,low GI recombinant rice and extruded instant rice)was summarized,and the factors affecting the edible quality of extruded recombinant rice were expounded from the perspectives of raw materials,extrusion technology and cooking conditions.The effects of starch,lipid,protein and other components on the edible quality of extruded recombinant rice were discussed in order to provide theoretical support for improving the edible quality of extruded recombinant rice.
作者
焦爱权
刘卿玥
杨月月
金征宇
Jiao Aiquan;Liu Qingyue;Yang Yueyue;Jin Zhengyu(School of Food,Jiangnan University,Wuxi 214000;State Key Laboratory of Food Science and Resources,Wuxi 214000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第5期196-206,共11页
Journal of the Chinese Cereals and Oils Association
基金
“十四五”重点研发计划项目(2022YFF1100505)。
关键词
感官品质
质构特性
蒸煮特性
sensory quality
texture characteristics
cooking quality
