期刊论文

Pasting Properties of Rice Powders Blending with Potato Granule and the Quality of Restructured Potato Rice

中文

食品工业科技

1002-0306

2018

39

17

94-98,111

10.13386/j.issn1002-0306.2018.17.016

湖南省研究生创新项目（CX20168302）.

本校为第一机构

将马铃薯全粉与碎米按不同比例混合,测定混合粉的糊化特性及其挤压重组米的感官品质、质构特性和蒸煮损失率,探讨马铃薯全粉添加量对混合粉糊化特性及其挤压重组米品质的影响。结果表明:随着马铃薯全粉添加量的增加,马铃薯全粉-碎米混合粉的峰值黏度、谷值黏度、最终黏度、衰减值和回生值均逐渐减小;马铃薯挤压重组米的感官评分先增大后减小,在添加量为40%~50%时较高;质构特性中硬度显著(p < 0.05)减小,弹性、黏聚性、咀嚼性先增大后减小,在添加量为50%时最大;蒸煮损失率显著(p < 0.05)增大。结合感官品质、质构特性、蒸煮损失率结果,马铃薯全粉添加量≤50%时,加工出的马铃薯挤压重组米品质较好...

By mixing potato granule with broken rice powder in different proportions, the pasting properties of the mixed powders and sensory, texture and cooking qualities of restructured rice were measured. The results showed that with the increasing content of potato granule, peak viscosity, valley viscosity, final viscosity, breakdown value and setback value of the mixed powders decreased. The sensory score increased and then decreased, and the sensory score was higher when potato granule content was between 40% and 50% . The hardness decreased signif...