Study on the quality of dried instant rice processed by double enzyme technology
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摘要: 本文对干燥方便米饭双酶组合糊化工艺进行了研究。系统研究了浸泡时间、浸泡温度、糊化时间、糊化温度以及碱性蛋白酶和β-淀粉酶的添加量对复水时间和复水效果的影响。通过酶的配方实验获得了复合酶制剂的最佳配比:碱性蛋白酶的浓度为2.66 g/L,β-淀粉酶浓度为0.15 g/L;通过正交实验获得了最佳的糊化工艺条件:利用最优配比酶液浸泡40 min,浸泡温度40℃,糊化时间45 min,糊化温度90℃。在此条件下获得较优品质的方便米饭:碱消值为6.83,复水时间为7 min,提高了方便米饭的食用品质。Abstract: In this paper,the gelatinization technology for the dried instant was studied by double enzyme method.The soaking time,soaking temperature,paste time,gelatinization temperature,the ratio and amount of the alkaline protease and β- amylase solution on the effect of the rehydration time and rehydration effect were systematicly studied.The best ratio and the amount of composite enzyme solution were determined by the formula experiment:the concentration of alkaline protease was 2.66 g / L,the concentration of β- amylase was 0.15 g / L.The best paste condition was determined by orthogonal experiment: soaking in optimum enzyme solution was 40 min,soaking water temperature was 40 ℃,gelatinization time period was 45 min,gelatinization temperature was 90 ℃.The high quality instant rice can be obtained under this condition: the alkali spreading value was 6.83,the rehydrate time was7 min,and the quality of instant rice was improved.
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Keywords:
- instant rice /
- technology /
- double enzyme method /
- alkali spreading value /
- rehydrate time
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