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当前位置: 首页 > 文章 > 新型方便米食用品质的研究 食品科学 2005,26 (4) 145-149
Position: Home > Articles > Study on the Edible Quality of New Type Instant Rice FOOD SCIENCE 2005,26 (4) 145-149

新型方便米食用品质的研究

作  者：
安红周;金征宇;赵晓文
单  位：
北京市粮食科学研究所;江南大学食品学院
关键词：
挤压技术;方便米;复水特性;质构分析
摘  要：
本文以大米粉作为主原料,复配食品添加剂,采用挤压技术生产“工程重组米”的新思路,完全克服传统工艺对大米进行表面处理的局限性,试图为制备具有良好品质的方便米另辟蹊径。本文研究了挤压工艺和传统工艺制备的方便米以及商用产品的食用品质。挤压工艺制备的方便米颜色浅白、不透明,糊化度高、表观密度较小、复水率稍高。传统工艺制备的方便米颜色较白、呈半透明,糊化度低、表观密度较大、复水率稍低。通过对复水后方便米饭的质构分析和感官评价发现,挤压工艺生产的方便米食用品质,除色泽外,均优于传统工艺制备的方便米食用品质,其品质接近杂交籼米新鲜米饭。
译  名：
Study on the Edible Quality of New Type Instant Rice
作  者：
AN Hong-zhou1,2,JIN Zheng-yu1,ZHAO Xiao-wen3 (1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Faculty of Food Science and Engineering, Henan University of Technology, Zhengzhou 450052, China; 3.Beijing Grain Science Research Institute, Beijing 100053, China)
关键词：
extrusion processing;instant rice;rehydration characteristics;texture analysis
摘  要：
The objective of this paper was to make a fresh start using high temperature-high pressure-short time extrusion technology to produce ‘engineering rice’ or ‘reconstituted rice’, in a type of reformed instant rice with good rehydration characteristics and edible qualities and with nutrition-fortified attributes, acceptable to different level consumer and updated with the tide. The product was made of rice flour as the main raw material with other grain flour and food additive, completely overcome the limitation of surface treating by traditional processing. The effects of extrusion and tradition process on the quality of instant rice were compared in this paper. The extruded sample was faintly white and opaque. The degree of gelatinization of this instant rice was higher and the bulk density and rehydration rate were also higher than those produced by tradition process, which was white and semitransparent.The texture analysis and sensory testing of rehydrated rice revealed that the quality of instant rice by the extrusion process was better than those by tradition process, except for color, and was very close to fresh hybrid rice.

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