弱性电解水对米的影响:质地,风质,粉结构和消化特性
Jiawang Zhang1, Tongliang Yang1, Yifu Zhang1
1College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
Journal of food science
|September 3, 2025
概括
通过增强粉水解,弱电解水 (WAEW) 改善米的质地和凝强度. 这一过程对各大米品种的可消化和耐性粉产生不同影响,
科学领域:
- 食品科学
- 材料科学
背景情况:
- 大米的质量取决于方法和水的特性.
- 在过程中了解粉的行为对于优化的质地和消化能力至关重要.
研究的目的:
- 研究弱电解水 (WAEW) 对四种不同水的凝形成和消化能力的影响.
- 阐明WAEW对粉结构和水过程中的影响.
主要方法:
- 四种大米 (日本大米A,日本大米B,印度大米,类大米) 用自来水 (对照) 和WAEW.
- 分析包括质地特性,凝强度,粉水解,粉含量,可溶糖和粉结构.
主要成果:
- 在所有品种中,WAEW显著改善了米的质地和凝强度.
- WAEW促进了粉的水解,增加了粉含量和可溶糖.
- WAEW改变了粉颗粒的结构,导致米中的度更高.
- 可消化粉分量一直受到影响,而耐药粉因米类型而异.
结论:
- WAEW有效地增强了米的凝形成和质地.
- 这项研究提供了WAEW在改变粉消化能力和营养特征方面的见解.
- 这些发现表明,WAEW在提高米产品质量方面有潜在的工业应用.
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