| 方便米食中淀粉组分对风味形成的贡献 |
| |
| 引用本文： | 金征宇,麻荣荣,田耀旗.方便米食中淀粉组分对风味形成的贡献[J].北京工商大学学报(自然科学版),2019,37(1):1-9. |
| |
| 作者姓名： | 金征宇 麻荣荣 田耀旗 |
| |
| 作者单位： | 江南大学 食品科学与技术国家重点实验室, 江苏 无锡摇 214122,江南大学 食品科学与技术国家重点实验室, 江苏 无锡摇 214122;2.江南大学 食品学院, 江苏 无锡摇 214122,江南大学 食品科学与技术国家重点实验室, 江苏 无锡摇 214122;2.江南大学 食品学院, 江苏 无锡摇 214122 |
| |
| 摘 要： | 方便米食是适合以稻米为主食的消费者口味的一大类米制产品,其风味是评判食品好坏的重要指标。 淀粉作为方便米食的主要组分之一,参与其风味形成并影响风味释放。 简述了淀粉组分对方便米食风味物质贡献的共性机制,分别阐述了常温方便米饭、挤压方便米饭、米发糕、炒米、挤压米线、粽子等 6 大类具有代表性的方便米食产品中淀粉组分在其风味产生及释放中的重要作用,并提出了淀粉对方便米食风味物质贡献方面的研究与发展趋势,以期为高品质方便米食产品开发提供重要科学依据。
|
| 关 键 词： | 淀粉 方便米食 风味 贡献 机制 |
| 收稿时间： | 2018/9/11 0:00:00 |
Contribution of Starch Components to Flavor Formation in Instant Rice Products |
| |
| JIN Zhengyu,Ma Rongrong and TIAN Yaoqi.Contribution of Starch Components to Flavor Formation in Instant Rice Products[J].Journal of Beijing Technology and Business University:Natural Science Edition,2019,37(1):1-9. |
| |
| Authors: | JIN Zhengyu Ma Rongrong and TIAN Yaoqi |
| |
| Institution: | The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China,The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122, China and The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
| |
| Abstract: | Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation. Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch com-ponents to flavor was summarized. The role of starch components in the flavor formation and release for six main categories of instant rice products were exampled. These instant rice products included instant rice at
room temperature, instant rice by extrusion, fermented rice cake, extruded rice noodles, and rice dump-ling. The trend in research and development of the contribution of starch to flavor is put forward in order to provide important scientific basis for the development of instant rice products with high quality. |
| |
| Keywords: | starch instant rice products flavor contribution mechanism |
|
| 点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息 |
| 点击此处可从《北京工商大学学报(自然科学版)》下载免费的PDF全文 |
|
