期刊论文

Effects of the combination of japonica rice and indica rice on the eating quality of rice noodles for infants

中文

食品与机械

1003-5788

2021

37

01

193-198

10.13652/j.issn.1003-5788.2021.01.032

本校为第一机构

研究了粳米和籼米不同搭配组合的基本理化指标、蒸煮特性、糊化特性和质构特性。结果表明,直链淀粉含量对食用品质具有重要影响。蒸煮特性上,直链淀粉含量越低,吸水率及膨胀体积越小,米汤pH、碘显色值和干物质含量越高,蒸煮及冲调性越好;糊化特性上,直链淀粉含量越低,峰值黏度和崩解值越高,回复值及衰减值越低,口感越好;质构特性上,直链淀粉含量越低,硬度和胶黏性越低,凝聚性、回复性及弹性越高,食用品质越高。因此,在不考虑其他辅料的影响下,只使用东北珍珠米可以使婴幼儿米粉获得更好的口感和食用品质。

The basic physical and chemical indexes,cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied.The results showed that the content of amylose had an important influence on food quality.In terms of cooking characteristics,the lower the amylose content and the smaller the water absorption and expansion volume was,the higher the rice soup pH,the rice soup iodine color value and the rice soup dry matter content would be,and the better the cooking and brewing properties was.In terms of gelatinizatio...