食品工业科技Issue(2)：358-361,365,5.
不同添加剂对速煮重组米品质的影响
Effect of different additives on quality of quick-cooking rice
摘要
Abstract
On the basis of the quality of sensory organs of quick-cooking rice,texture characteristics, gelatinization degree,water-soluble carbohydrate（WSC）, color variation,the effect of six kinds of additives contents on the quality of quick- cooking rice was studied, which contained monoglyceride, csl- ssl, SE- 15, lecithin, complex phosphate,sodium pyrophosphate.And these additives contents were determined.The results showed that when the contents of the monoglyceride, csl- ssl, SE- 15, lecithin, complex phosphate, sodium pyrophosphate were 0.1% ,0.2% ,0.3% ,0.6% ,0.15% ,0.15% can give quick-cooking rice better quality.关键词
速煮重组米/添加剂/品质Key words
quick-cooking rice/additives/quality分类
轻工纺织引用本文复制引用
刘菊芬,安红周,李盘欣..不同添加剂对速煮重组米品质的影响[J].食品工业科技,2012,(2):358-361,365,5.基金项目
河南工业大学博士科学基金资助项目（200090460855）. （）
