食品与机械2011，Vol.27Issue(6)：71-74,4.DOI:10.3969/j.issn.1003-5788.2011.06.017
酶解工艺对改善发芽糙米口感的影响
Cellulose enzyme hydrolysis process to taste improving of germinated brown rice
摘要
Abstract
In order to improve the taste of germinated brown rice, the physical properties and sensory evaluation of germinated brown rice were investigated as indicators to study the effect of cellulase on the taste and texture of the rice. The optimum conditions of enzymatic treatment were the temperature 50 'C. Enzyme dosage 1. 5 U/mL. pH 5. 0, the total processing time 60 min. The results showed that cellulase treatment could reduce the hardness of germinated brown rice by 26. 1 %, increase the adhesiveness by 7. 0% and sensory evaluation score by 18. 0%.关键词
发芽糙米/酶解/口感Key words
germinated brown rice/ cellulose enzyme hydrolysis/ taste引用本文复制引用
曾丹,李远志,陈友清,陈倬澄,李思超,洪雁..酶解工艺对改善发芽糙米口感的影响[J].食品与机械,2011,27(6):71-74,4.基金项目
广东省教育部产学研项目(编号:2009B090300293) （编号:2009B090300293）
2010年广州市科技项目(编号:2010Z1-E441) （编号:2010Z1-E441）
