期刊论文

中文

食品科技

1005-9989

2013

38

4

148-153+159

10.13684/j.cnki.spkj.2013.04.060

“十二五”国家科技支撑计划课题（2012BAD34B0202） 国家自然科学基金项目（31050012） 公益性行业农业科研专项经费项目（200903043-2）

本校为第一机构

研究了添加量为0.05％～0.50％的甜菜碱及其盐酸盐(基于原料籼米重)对籼米蒸煮品质及α-籼米方便米饭品质的影响.结果表明:甜菜碱及其盐酸盐能明显提高籼米蒸煮过程的吸水量,当添加量为0.15％时吸水量最大；提高剩余米汤浊度和米汤固形物含量；提高α-籼米方便米饭的复水率；降低方便米饭的复水时间；降低贮藏15 d后的和新鲜的方便米饭复水后的硬度变化,当甜菜碱盐酸盐的添加量大于0.20％时,方便米饭复水后的硬度小于新鲜的无添加方便米饭复水后的硬度；提高方便米饭复水后的黏着性,降低贮藏15 d后的和新鲜方便米饭复水后的黏着性变化,提高方便米饭的感官品质.

Effect of betaine and betaine hydrochloride with addition of 0.05%～0.50%（based on the weight of rice）on the property of stewing and α-long-shaped convenient rice were researched in this study.The results were as follows：An obviously higher moisture pickup of long-shaped rice during stewing,a higher turbidity and solid content of residual rice water after cooking were improved through the addition of betaine and betaine hydrochloride.Especially,when the addition was 0.15%,the mosture pickup was the highest.The ratio of rehydration of α-lon...