摘要
选用羟丙基二淀粉磷酸酯（HPDSP）/大米粉质量比0.0%,5.0%,7.5%,10.0%,15.0%制作米粉,通过测定鲜湿方便米粉的长期老化、断条率及蒸煮损失,反映HPDSP对米粉老化、蒸煮品质的影响,研究结果表明：HPDSP能显著降低米粉老化特征峰强度与相对结晶度,降低回生焓,抑制米粉的老化;抑制老化效果随HPDSP添加量的增加而增强;微观结构显示添加HPDSP后的老化米粉表现为多孔状蜂窝结构;硬度结果进一步证明了HPDSP有抗米粉老化的作用。蒸煮试验表明,HPDSP添加量为0.0%~10.0%时能显著改善米粉储藏过程中的品质劣变,但添加15.0%HPDSP对米粉蒸煮品质有损害。
The effect of hydroxypropyl distarch phosphate（ HPDSP） on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour（ RF） at 0. 0%,5. 0%,7. 5%,10. 0%,and 15.0%,respectively,then the long-term retrogradation,breaking rate and cooking loss of noodles were determined. The results showed that,HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity,reduced retrogradation enthalpy,therefore inhibit rice noodles retrogradation. In addition,the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb structure; Hardness result further further confirmed anti-aging effect of HPDSP. Cooking test indicated that adding 0. 0% ~ 10. 0% HPDSP could prevent quality deterioration of fresh rice noodles during storage,but 15. 0% of HPDSP impaired cooking quality.
出处
《食品与机械》
CSCD
北大核心
2016年第7期177-180,213,共5页
Food and Machinery
基金
"十二五"国家支撑计划项目(编号:2012BAD37B02-02)
关键词
鲜湿米粉
老化
蒸煮
羟丙基二淀粉磷酸酯
instant fresh rice noodle
retrogradation
cooking
hydroxypropyldistarch phosphate
