摘要
Abstract
The pore of xiantao rice observed by the scanning election microscopy was 2 ~4μm; The size of HPMC, maltodextrin, guar gum and canageenan in water solution were analyzed by 90Plus Particle Size Analyser, the average particle size of HPMC, maltodextrin, guar gum and canageenan were 897.7nm, 35.9nm, 125. 2nm, 323.5nm respectively. The polysaccharides food additives were added in the process of steamed rice, the hardness and adhesiveness of steamed rice during cold storage were analyzed. The results showed that compared with the samples which adding 0.1 % and 0.3% of HPMC, the hardness of adding 0% of HPMC was the lowest, while the adhesiveness was the highest. HPMC accelerated the retrogradation of rice samples, and guar gum had the same effect on rice samples as HPMC. When adding 0. 1 % of maltodextrin, the hardness of the samples was lower than the samples which were added 0% or 0- 3% of maltodextrin, while the adhesiveness was higher. Maltodextrin delayed the retrogradation of steamed rice, and carrageenan had the same effect on steamed rice as maltodextrin.关键词
米饭/瓜尔豆胶/HPMC/麦芽糊精/卡拉胶/硬度/黏性Key words
rice/ guar gum/ HPMC/ maltodextrin/ carrageenan/ hardness/ adhesiveness
分类
轻工纺织
