食品科学2025，Vol.46Issue(9)：257-262,6.DOI:10.7506/spkx1002-6630-20241009-036
复蒸-二次老化对柳州螺蛳粉米粉品质的影响
Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles
摘要
Abstract
In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles,rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality,texture characteristics,color,thermodynamic characteristics and microstructure.The results showed that the treatment with re-steaming and secondary retrogradation significantly changed the cooking quality of rice noodles,reducing the cooking loss rate by more than 21.6％,extending the rehydration time by more than 2 min,and increasing the rehydration rate by more than 10.0％.Texture analysis of rehydrated rice noodles showed that this treatment increased the hardness,elasticity and chewiness.The treatment slightly decreased the brightness value L* and increased the yellow/blue value b*.Furthermore,it increased the starting,peak and end temperature of rice noodles,and elevated the enthalpy value by more than 12.2％.Microstructure analysis indicated that the treatment promoted the short-range ordered rearrangement of starch chains,densifying the internal structure of rice noodles.In summary,the treatment with re-steaming and secondary retrogradation significantly impacted the quality and microstructure of Liuzhou Luosifen rice noodles.This study provides theoretical support for the quality improvement of Liuzhou Luosifen rice noodles.关键词
米粉/柳州螺蛳粉/老化/复蒸/品质Key words
rice noodles/Liuzhou Luosifen/retrogradation/re-steaming/quality分类
轻工业引用本文复制引用
刘容,王丹,李月,黄永春..复蒸-二次老化对柳州螺蛳粉米粉品质的影响[J].食品科学,2025,46(9):257-262,6.基金项目
广西自然科学基金青年科学基金项目(2022GXNSFBA035490) （2022GXNSFBA035490）
国家自然科学基金地区科学基金项目(32360599) （32360599）
