食品与发酵工业2013，Vol.39Issue(1)：16-20,5.
超高压协同β-环糊精渗入对米饭回生的抑制
The inhibition of retrogradation of cooked rice by high-pressure and β-cyclodextrin
摘要
Abstract
This paper was investigated the β-cyclodextrin penetration by High-Pressure on the retrogradation of cooked rice. 2% (w/w) β-cyclodextrin or hydroxypropyl branch-β-cyclodextrin was added in rice soaking suspension. The mixture was soaked under normal pressure at 60 ℃ for 30min, then to be treated under 500MPa at 40 ℃ for 20min, finally this rice was steam cooked to be gelatinizated. The effects of this new process on the retrogradation of cooked rice at 4℃ were evaluated by means of differential scanning calorimetry (DSC) , thermogravimetric analysis (TG) and X- ray diffraction (XRD). The retrogradation enthalpy change value of the new process treated rice at 4 ℃ (35d) decreased by 3.10J/g compared with the control sample, the crystallinity decreased by 7%. The results show that the new process significantly delayed the rice retrogradation, and improved the storage property of rice. The collaborative inhibition of high pressure treatment and β-cyclodextrin can provide an effective way to improve the edible quality of the instant rice.关键词
超高压/β-环糊精/米饭/回生Key words
high-pressure, β-cyclodextrin, cooked rice, retrogradation引用本文复制引用
刘莉,赵建伟,焦爱权,田耀旗,周星,徐学明,金征宇..超高压协同β-环糊精渗入对米饭回生的抑制[J].食品与发酵工业,2013,39(1):16-20,5.基金项目
国家科技支撑计划方便米饭生产关键技术及其产业化示范(2012BAD37B02) （2012BAD37B02）
配合营养米营养素组合及稳态化挤压关键技术及成套装备的开发与研制(BY2011119) （BY2011119）
