【作者】 王馨然； 何余堂； 李心萌； 王键； 解玉梅； 刘贺；

【Author】 Wang Xinran;He Yutang;Li Xinmeng;Wang Jian;Xie Yumei;Liu He;College of Food Science and Technology,Bohai University;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

【机构】 渤海大学食品科学与工程学院； 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心；

【摘要】 随着社会节奏的加快,便捷营养的方便米饭受到越来越多消费者的欢迎。然而,方便米饭在贮藏过程中易发生老化现象。淀粉老化会导致米饭口感变差,营养价值损失以及货架期缩短。因此,延缓或抑制方便米饭的老化显得尤为重要。本试验以东北大米为原料,研究不同浓度可溶性大豆多糖、低聚果糖和卡拉胶3种多糖类物质在方便米饭储藏时期对其老化度及感官品质的影响。与对照组相比,在储藏第7天时,添加0.2%可溶性大豆多糖的方便米饭,老化度降低了9.68%;添加0.2%低聚果糖的老化度降低了8.77%;添加0.4%卡拉胶的老化度降低了7.16%。结果表明,添加3种多糖类物质的方便米饭均能延缓其老化进程。根据单因素试验,进行混料设计试验,得到复配抗老化剂的最优配方为:0.217%卡拉胶、0.067%可溶性大豆多糖、0.176%低聚果糖,在此条件下,方便米饭的老化程度最小,老化度为23.27%。本试验通过添加多糖类物质改善方便米饭的老化程度,为延长方便米饭保质期,提高米饭的食味品质等提供理论依据。更多还原

【Abstract】 With the acceleration of the social rhythm,convenient and nutritious instant rice is welcomed by more and more consumers.Starch aging can lead to poor taste of rice,loss of nutritional value and shortened shelf life.Therefore,delaying or inhibiting the aging of instant rice is particularly important.In this experiment,Northeast rice was used as raw material to study the effects of different concentrations of soluble soybean polysaccharides,oligofructose and carrageenan on the aging and sensory quality of instant rice during storage.Compared with the control group,on the 7^th day of storage,the aging degree of instant rice with 0.2% soluble soybean polysaccharides was reduced by 9.68%;the aging degree with 0.2% oligofructose was reduced by 8.77%;the aging degree with 0.4% carrageenan was reduced.The aging degree is reduced by 7.16%.The results showed that instant rice with 3 kinds of polysaccharides can all delay its aging process.According to the single factor test,conduct a mixture design test.The optimal formula of the compound anti-aging agent is:0.217% carrageenan,0.067% soluble soybean polysaccharide,0.176% oligofructose.Under these conditions,the instant rice has the least aging degree,which is 23.27%.This experiment improves the aging degree of instant rice by adding polysaccharides,and provides a theoretical basis for extending the shelf life of instant rice and improving the taste quality of rice.更多还原