摘要
以粳米为原料制作α-方便米饭。对比分析2,6-二叔丁基-4-甲基苯酚(BHT)、过氧化氢酶、豆渣多酚3种抗氧化剂对α-方便米饭贮藏过程中品质的变化。结果表明:3种抗氧化剂均能有效降低贮藏过程中α-方便米饭的油脂氧化程度,抑制油脂氧化导致的米饭色变、变硬并提升米饭的黏聚性,其中豆渣多酚能有效降低α-方便米饭过氧化值,是1种能较好替代BHT的天然抗氧化成分。
α-instant rice was made from japonica rice.The effects of 3 antioxidants,2,6-di-tert-butyl-4-methylphenol(BHT),catalase and soybean residue polyphenols on the quality of α-instant rice during storage were comparatively analyzed.The results showed that the three antioxidants could effectively reduce the degree of lipid oxidation,inhibit the color change and hardening caused by lipid oxidation,and enhance the cohesiveness of α-instant rice during storage.Among them,soybean residue polyphenols could effectively reduce the peroxide value of α-instant rice,and it was a natural antioxidant component that can effectively replace BHT.
作者
李旭阳
何余堂
王馨然
刘贺
LI Xu-yang;HE Yu-tang;WANG Xin-ran;LIU He(College of Food Science and Engineering,Bohai University,Key Laboratory of Liaoning Province,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning,China)
出处
《粮食与油脂》
北大核心
2023年第6期71-75,共5页
Cereals & Oils
基金
国家自然科学基金面上项目(31972031)
辽宁省食品安全重点实验室开放课题(LNKLFS202111)。
