期刊论文

中文

食品与机械

1003-5788

2016

32

10

30-34

10.13652/j.issn.1003-5788.2016.10.007

公益性行业（农业）科研专项（编号:201303071）；

本校为第一机构

通过在发芽糙米粉中添加不同比例的抗老化剂,模拟熟化糙米食品的老化过程,研究抗老化剂对抑制发芽糙米粉老化作用的影响。在单因素试验基础上应用响应面分析不同抗老化剂抑制发芽糙米粉老化的交互作用,结果表明,谷朊粉添加量6.3%、瓜尔豆胶添加量0.4%、单甘酯添加量0.7%时,协同抗老化效果最佳,此时硬度值最低为3 312 g,感官评分为89分。相比于单一抗老化剂,复合抗老化剂能更有效地抑制发芽糙米粉的老化回生。

Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the an- ti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti aging a- gent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness va...