粮油食品科技

中国科技核心期刊
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美国《化学文摘》(CA) 收录期刊

冲泡方式对米糊冲泡品质影响的研究进展
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Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
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    摘要:

    即食米糊是一类由谷物经机械粉碎和水煮糊化后,所形成的具有一定粘度和稠度的胶体溶液,因其速溶供能、口感浓香、营养丰富的功能特性,能够迅速适应当今快节奏的生活。冲调水温、冲调水量会对糊化后谷物米糊的水溶性指数和糊化度产生影响,冲调粒度和改良剂处理会影响米糊的糊化粘度和溶解润滑度,根据米糊原料的糊化特性及溶解性能选用适宜的冲泡方式参数可有效改善米糊实际冲泡饮用时的速溶度、稳定性及口感。综述四种冲泡方式(冲调水温、冲调水量、冲调粒度、改良剂处理)对谷物米糊的流变学、质构、感官品质的影响,以期为米糊的实际推广应用提供一些参考。

    Abstract:

    Instant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly adapt to today’s fast-paced life. Water temperature and water quantity can influce water solubility index and gelatinization degree of rice paste after gelatinization. Pasting viscosity and dissolved lubrication degree of rice paste can be affected by punching particle size and modifier treatment. Suitable bubbling parameters based on pasting properties and solubility of rice paste can effectively improve the instant solubility, stability and taste of rice paste. The effects of four brewing methods (water temperature, water volume, particle size and modifier treatment) on the rheology, texture and sensory quality of cereal paste were reviewed. It is expected to provide some reference for the practical application of rice paste.

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傅宝尚,胡雪微,祁立波*,姜鹏飞,尚 珊.冲泡方式对米糊冲泡品质影响的研究进展[J].粮油食品科技,2022,30(2):132-139.

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  • 在线发布日期: 2022-03-24
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