| 引用本文: | 韩雪,井雪萍,张莉丽,张兰威.大米淀粉回生特性及控制技术研究进展[J].哈尔滨工业大学学报,2016,48(2):126.DOI:10.11918/j.issn.0367-6234.2016.02.021 |
| HAN Xue,JING Xueping,ZHANG Lili,ZHANG Lanwei.Review on retrogradation properties and control technology of rice starch[J].Journal of Harbin Institute of Technology,2016,48(2):126.DOI:10.11918/j.issn.0367-6234.2016.02.021 |
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| 摘要: |
| 大米是我国的主食原料之一，在储藏过程中容易出现硬度增加、黏性下降、脱水等品质劣化现象，制约了大米主食品的发展.大米的主要成分淀粉易回生是导致大米主食品储藏过程中品质劣变的主要因素之一，本文重点阐述了大米淀粉的结构及大米中其他主要成分对回生特性的影响.根据国内外的研究动态，综述了常用于控制大米淀粉回生的技术方法，以期为大米主食品的品质改良、延长大米主食品的货架期提供思路.
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| 关键词: 大米 淀粉 成分 回生特性 控制技术 |
| DOI：10.11918/j.issn.0367-6234.2016.02.021 |
| 分类号:TS21 |
| 文献标识码:A |
| 基金项目:黑龙江省应用技术研究与开发计划 (GA14B201);黑龙江省博士后启动基金(LBH-Q12108);哈尔滨市创新人才基金(2013RFQXJ147). |
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| Review on retrogradation properties and control technology of rice starch |
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HAN Xue1, JING Xueping1, ZHANG Lili2 , ZHANG Lanwei1
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(1.School of Chemical Engineering and Technology, Harbin Institute of Technology, 150090 Harbin, China; 2.Food Science College, Northeast Agricultural University, 150030 Harbin, China)
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| Abstract: |
| A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.
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| Key words: rice starch constituent retrogradation properties control technology |
