食品与机械2016，Vol.32Issue(10)：30-34,5.DOI:10.13652/j.issn.1003-5788.2016.10.007
抗老化剂抑制发芽糙米粉老化的研究
Study on anti-retrogradation of germinated brown rice powder by different anti-aging agents
摘要
Abstract
Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food,and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied.On the basis of single factor experiment,the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment,and the results indicated that the optimal additions of wheat gluten,guar gum,and monoglyceride were 6.3％,0.4％,and 0.7％,respectively.The hardness value and sensory score at optimal condition were 3 312 g and 89 points,respectively.Compared with the single anti-aging agent,the composite anti-aging agents can more effectively inhibit the aging of the germinated brown rice flour.关键词
发芽糙米粉/抗老化剂/硬度/感官品质Key words
germinated brown rice powder/anti-aging agent/hardness/sensory quality引用本文复制引用
吴晓娟,从竞远,吴跃,吴伟..抗老化剂抑制发芽糙米粉老化的研究[J].食品与机械,2016,32(10):30-34,5.基金项目
公益性行业(农业)科研专项(编号:201303071) （农业）
