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熟米的质量控制:研究生产过程中内在成分的物理化学变化

Zhongyu Zuo¹, Ming Zhang¹, Ting Li¹

¹School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China.

|September 28, 2024

概括

米的感觉质量下降源于工业加工过程中的内部成分变化. 了解这些转变是提高大米质量和满足消费者对更好的米期望的关键.

科学领域:

食品科学食品科学食品科学
材料科学是一种材料科学.
农业科学农业科学

背景情况:

在市场上销售的米往往会表现出感官恶化.
工业加工涉及引发内在组件迁移和相互作用的条件.
这些变化导致米的不良物理化学变化.

研究的目的:

在加工过程中建立对米粒内在成分过渡和迁移的科学理解.
为了解决米产品的质量缺陷.
确定影响结构变化的关键因素和质量控制点.

主要方法:

在加工大米过程中对内在成分行为的文献综述.
分析与组件迁移相关的物理化学变化.
确定影响因素和质量控制策略.

主要成果:

内在组件的迁移和相互作用是感官恶化的主要驱动因素.
物理化学变化与加工条件和组件过渡直接相关.
已经确定了影响结构变化的关键因素和潜在的质量控制点.

结论:

为了提高米的质量,需要对内在组件过渡进行全面的知识系统.
需要进一步的研究来开发米的标准化评估方法.
建立强有力的质量控制措施将提高消费者对米产品的满意度.

关键词:

芳香化合物是一种芳香化合物.煮熟的米饭可以做饭.泄漏行为泄漏行为.感官的恶化感官的恶化粉精细结构粉精细结构水的迁移水的迁移

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