【摘要】 利用X射线多晶衍射仪和质构仪对方便湿米粉存放过程的特性进行了研究。结果表明,新鲜的米粉没有微晶结构,存放30 d后出现了少量的微晶结构。米粉的质构参数随时间延长发生了变化,硬度、柔软性和剪切力增加,粘结性和粘力减小,且米粉的复水率和米粉碘蓝值减小,溶出率和米汤碘蓝值增加,香味变淡,易断条、糊汤,复水性下降,夹生感越来越明显,硬度变大,柔韧性变差,口感下降。更多还原

【Abstract】 Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.The results showed that there was not microcrystalline structure in fresh instant wet rice noodle and a few microcrystalline structure was formed after storing for 30 d.The texture parameters of the rice noodle changed along with time extend,hardness,flexibility and shearing force increased,adhesion property and force decreased,and rehydration ratio and iodine blue value of rice noodle decreased,dissolvent rate and iodine blue value of rice soup increased,fragrance decreased,noodle was easily broken and soup was easily turbid,retrogradation feel was more obvious,flexibility became poor and taste decreased.更多还原