米糠膳食纤维对鲜湿米粉食用品质的影响.pdfVIP

58 粮食与油脂 2016 年第 29 卷第 11 期 米糠膳食纤维对鲜湿米粉食用品质的影响 向忠琪，刘　曼，周文化，杨　英 （中南林业科技大学食品科学与工程学院，稻谷及副产物深加工国家工程实验室，　湖南长沙　4 10004 ） 摘　要：通过测试鲜湿米粉的蒸煮特性、质构特性和感官品质，研究米糠膳食纤维添加量对鲜湿米 粉食用品质的影响。结果表明，米糠膳食纤维添加量≤2% 可使鲜湿米粉具有较好的蒸煮特性，添 加量≤3% 可使鲜湿米粉具有良好的质构特性，添加量≤6% 对鲜湿米粉感官品质没有显著性影 响。因此，米糠膳食纤维添加量≤2% 时，鲜湿米粉具有良好的食用品质。 关键词：米糠；膳食纤维；鲜湿米粉；食用品质 Effect of dietary fiber from rice bran on the edible quality of fresh rice noodles XIANG Zhong-qi ，LIU man ，ZHOU Wen-hua ，YANG Ying （College of Food Science and Engineering ，Center South University of Forestry and Technology ， National Engineering Laboratory for Rice and By-product Deep Processing ，Changsha 410004 ， Hunan ，China ） Abstract ：The effect of the adding amount of dietary fiber from rice bran （DFRB ）on the edible quality of fresh rice noodles was studied through testing the cooking properties ，texture properties and sensory quality of the fresh rice noodles. The results showed that the fresh rice noodles had good cooking properties and texture properties when the adding amounts of DFRB were less than or equal to 2% and 3%，respectively ，and adding less than or equal to 6% of DFRB had no significant effect on the sensory quality of the fresh rice noodles. Therefore ，when the adding amount of DFRB was less than or equal to 2%，the fresh rice noodles had good edible quality. Key words ：rice bran ；dietary fiber ；fresh rice noodles；edible quality 1008―9578（2016）10―0058―04 中图分类号：TS210.1 文献标识码：A 文章编号： 〔14〕 稻谷是人类重要的粮食作物之一，其主产国主 制作面包 。这说明，米糠膳食纤维是有应用价值的。 要集中在亚洲地区，而中国则是最主要的生产消费 此外，一些学者的研究结果也表明，在米制食品中添 〔