Invastigation influence of Additives to RiceWater Absorption and cooked rice quaitity

• 来源期刊: 中国粮油学报（英文版）
• 学科: 农学
• 关键词: Rice Water absorption of rice Cooked rice quality Improver
• 年，卷（期）: 2001,（z1）
• 所属期刊栏目: Rice Special
• 页码范围: 20-25,13
• 页数: 7页
• 分类号: S511
• 语种: 英文

摘要

Using glucono-δ-lactone, sodium polyphosphate, emulsifier, 3- cyclodextrin and proteinase as main additive, the water-absorbing quality of rice under different conditions and the methods to improve the edible quality of cooked rice are systematically investigated. The experimental result indicates that the water-absorbing ability of rice at room temperature can be increased significantly by soaking it in a 1:2 mixture of sodium polyphosphate and glucono-δ-lactone. The cooked rice quality can be apparently improved by soaking in a mixture of sodium polyphosphate, glucono-δ-lactone, emulsifier, β -cyclodextrin and protease.