文中探究了超高压协同β-环糊精的渗入对方便米饭回生的影响。在粳米浸泡液中添加2%β-环糊精/羟丙基-β-环糊精,在60℃常压浸泡30 min,接着在40℃,500 MPa下浸泡20 min,最后蒸煮并焖饭制成米饭。通过差示扫描量热(DSC)、热重分析(TG)和X-射线衍射(XRD)研究新工艺对方便米饭在4℃贮存过程中的回生影响。新工艺米饭在4℃贮藏35d,其回生焓值比常压对照组降低了3.10 J/g,结晶度降低了7%。结果表明:新工艺显著延缓了米饭的回生进程,改善了米饭的贮存性。超高压协同添加β-环糊精的工艺为提高方便米饭食用品质提供了有效途径。

This paper was investigated the β-cyclodextrin penetration by High-Pressure on the retrogradation of cooked rice.2%(w/w)β-cyclodextrin or hydroxypropyl branch-β-cyclodextrin was added in rice soaking suspension.The mixture was soaked under normal pressure at 60 ℃ for 30min,then to be treated under 500MPa at 40 ℃ for 20min,finally this rice was steam cooked to be gelatinizated.The effects of this new process on the retrogradation of cooked rice at 4℃ were evaluated by means of differential scanning calorimetry(DSC),thermogravimetric analysis(TG) and X-ray diffraction(XRD).The retrogradation enthalpy change value of the new process treated rice at 4 ℃(35d) decreased by 3.10J/g compared with the control sample,the crystallinity decreased by 7%.The results show that the new process significantly delayed the rice retrogradation,and improved the storage property of rice.The collaborative inhibition of high pressure treatment and β-cyclodextrin can provide an effective way to improve the edible quality of the instant rice.