摘要
对实际生产中常用品质改良剂对鲜湿米线储藏品质的影响进行了研究,研究结果表明:β 淀粉酶和淀粉醋酸酯可以显著抑制鲜湿米线的品质劣变;焦磷酸盐对改善米线品质效果不明显;普鲁兰酶和单甘酯对改善米线品质没有效果。实际生产中,β 淀粉酶的适宜添加量为0.1%,淀粉醋酸酯的适宜添加量为15%。
The effects of modifier on the storage properties of the instant wet rice noodles were studied by means of a texture analyzer. The results indicated that β-amylase and acetic starch has a remarkable inhibition on the deterioration of the instant wet rice noodles, the sodium pyrophosphate had no obvious effect on improving the noodles' quality, and the pullulanase and glycerol monostearate had even minus effect. The proper amount of β-amylase and acetic starch to be added would be 0.1% and 15% respectively.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第2期20-21,共2页
Cereal & Feed Industry
关键词
品质改良剂
鲜湿米线
储藏品质
modifier
instant wet rice noodles
storage property
