大米淀粉回生机理、检测及控制方法的研究现状

基金项目:

国家自然科学基金项目(31401646)；公益性行业(农业)科技专项经费项目(201303071)；湖南省重点学科建设项目；粮油深加工与品质控制湖南省2011协同创新项目(湘教通[2013]448号)；中南林业科技大学2013年人才引进项目(2013RJ010)；

详细信息

Research status on the mechanism,detection and control methods of rice starch retrogradation

College of Food Science and Engineering,Center South University of Forestry and Technology,National Engineering Laboratory for Rice and By-product Deep Processing

摘要: 大米淀粉的回生使大米制品的口感变差,导致大量的浪费。本文对近年来有关大米淀粉回生机理、检测方法进行了综述;在此基础上,阐述了大米淀粉回生控制的研究现状,提出了目前存在的研究问题,为深入研究大米淀粉回生的机理及其检测控制等提供一些理论参考。
- 大米淀粉 /
- 回生 /
- 检测 /
- 控制
Abstract: The taste of the retrogradation rice starch was poor,led to a lot of waste. The paper summarized the mechanism,detection methods of rice starch retrogradation in recent years. Based on this,this paper expound the present situation of controlling the retrogradation of rice starch,put forward the existing problems,and provid some theoretical references for further study on the mechanism,detection and control methods of rice starch retrogradation.
- rice starch /
- retrogradation /
- detection /
- inhibition