摘要
以碎米粉与马铃薯全粉为主要原料,选用单甘酯、卵磷脂、瓜尔豆胶3种添加剂,利用双螺杆挤压技术制备马铃薯重组米。通过测定重组米质构特性、蒸煮损失及感官评分研究不同添加剂对马铃薯重组米品质的影响。结果表明:瓜尔豆胶和卵磷脂可减少重组米的蒸煮损失;3种添加剂对马铃薯重组米的感官评分均有影响,当单甘酯添加量为0.50%、卵磷脂添加量为0.50%、瓜尔豆胶添加量为0.25%时,马铃薯重组米品质综合评分最高。
Using broken rice flour and potato whole powder as the main materials, three additives such as monoglyceride, lecithin and guar gum were used to prepare potato recombinant rice by twin-screw extrusion technology. The effects of different additives on the quality of recombinant rice were studied by measuring the texture, cooking loss and sensory score of recombinant rice. The results showed that the guar gum and lecithin have effect on sensory quality of potato recombinant rice, when the content of monoglyceride was0.50%, lecithin was 0.50% and guar gum was 0.25%, potato recombinant rice had the highest comprehensive score.
作者
李迪
赤列旺姆
索朗普尺
胡永奎
马天文
肖志刚
朱旻鹏
LI Di;TINLEY Wangmo;SOLON Puchi;HU Yongkui;MA Tianwen;XIAO Zhigang;ZHU Minpeng(College of Grain Science and Technology,Shenyang Nomlal University,Shenyang 110034,China;Shenyang Southern Grain Co.Ltd,Shenyang 110000,China)
出处
《农业科技与装备》
2018年第5期35-38,共4页
Agricultural Science & Technology and Equipment
基金
沈阳市科技计划项目(17-63-3-00)
沈阳师范大学优秀人才计划项目
关键词
重组米
马铃薯
添加剂
品质
影响
recombinant rice
potato
additives
quality
effect
