不同的逆向条件对大米的物理化学和感觉特性的影响
Man Gao1, Chunmin Ma1, Yue Xu1
1College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
International journal of biological macromolecules
|October 8, 2025
概括
粉退化显著影响了即食大米的质量. 印加大米显示质量损失最多,而粘性大米保持稳定,突出了对储存条件的品种特异反应.
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.
背景情况:
- 粉退化是影响即食米制品质量和保质期的关键因素.
- 了解品种对逆行反应的差异对于产品开发至关重要.
研究的目的:
- 研究不同逆向条件对日本米,印加米和粘性大米的物理化学和感觉特性的影响.
- 为了确定温度和时间如何影响粉退化和随后的米质量.
主要方法:
- 三种大米品种 (日本大米,印加大米,粘性大米) 在4°C和25°C的温度下进行了12小时,24小时和36小时的逆向降解.
- 评估了物理化学性质 (质地,水含量,结晶性,粉消化能力) 和感官属性.
- 量化了耐性粉 (RS) 和缓慢消化粉 (SDS) 的含量.
主要成果:
- 逆向降解显著降低了大米的质量,印加大米表现最差,粘性大米表现最稳定.
- 增加的逆行时间和较低的温度 (4°C) 导致颜色变暗,硬度增加,RS含量增加,结晶性增加.
- 水的结合发生了变化,结合/不移水减少,自由水含量增加.
结论:
- 米品种的差异显著影响粉逆向降解过程中的质量变化.
- 逆行降解条件 (温度和时间) 极大地影响了物理化学和感官特性,影响了水产品的质量.
- 这些发现为开发具有可控保质和质量的改进的即食大米产品提供了理论基础.
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