复合乳化剂对糙米工程米食用品质的影响-粮油食品科技.PDF

粮油食品科技 第 27 卷 2019 年 第 1 期 营养与品质 DOI: 10.16210/j.cnki.1007-7561.2019.01.008 高 扬，管立军，李家磊，张志宏，王崑仑，严 松，卢淑雯 （黑龙江省农业科学院食品加工研究所，黑龙江 哈尔滨 150086 ） 摘 要：通过测定糙米工程米熟化后米饭的分散率及其质构综合评分，研究大豆磷脂、单硬脂酸 甘油酯（GMS ）和蔗糖脂肪酸酯（SE ）单体及其复配添加对糙米工程米食用品质的影响。结果表 明：单一乳化剂对糙米工程米的食用品质有改善作用，三种乳化剂复合使用改善效果更为明显。 最佳复配比例为大豆磷脂0.6% 、GMS 0.2% 、SE 0.5% ，添加复合乳化剂糙米工程米熟化后，米饭 分散率和质构特性明显改善。 关键词：复合乳化剂；糙米工程米；米饭分散率；质构特性 中图分类号：TS213.3 文献标识码：A 文章编号：1007-7561(2019)01-0041-05 Effect of compound emulsifier on the edible quality of reforged brown rice GAO Yang, GUAN Li-jun, LI Jia-lei, ZHANG Zhi-hong, WANG Kun-lun, YAN Song, LU Shu-wen (Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin Heilongjiang 150086) Abstract: The effect of soybean lecithin, glyceryl monostearate (GMS), sucrose fatty acid ester (SE), both monomer and compound, on the edible quality of reforged brown rice was studied by detecting cooked rice dispersion rate and texture. The results showed that emulsifier monomer had positive effect on the edible quality, and their compound even better than them. The optimal ratio was soybean lecithin 0.6%, GMS 0.2% and SE 0.5%. The cooked rice dispersion rate and texture characteristics of reforged brown rice was improved obviously after adding compound emulsifier. Key words: compound emulsifier; reforged brown rice; cooked rice dispersion rate; texture characteristic  [1] [4-5]