本文關(guān)鍵詞：蒸煮工藝和化學(xué)成分對(duì)米飯應(yīng)力松弛特性的影響，由筆耕文化傳播整理發(fā)布。

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文獻(xiàn)名稱(chēng)：蒸煮工藝和化學(xué)成分對(duì)米飯應(yīng)力松弛特性的影響

    前言：用4種工藝制作米飯,用質(zhì)構(gòu)儀測(cè)定米飯的E0為15.754~89.323Pa;衰減彈性系數(shù)E1為34887.528~35213.051Pa;松弛時(shí)間τ為0.130~0.179s;松弛非線性指數(shù)n為0.019~0.054,黏度系數(shù)η為4538.085~6248.998Pa.s。米飯為具有一定交聯(lián)程度的黏彈性體,其松弛參數(shù)與米飯的化學(xué)成分有較大關(guān)系,蛋白質(zhì)含量較高的米飯的E0、τ和η較大;脂肪含量較高的米飯的E0較小;直鏈淀粉含量較高的米飯的E1和τ較小。建立的基于米飯的化學(xué)成分與米飯松弛參數(shù)的多元冪函數(shù)式方程具有較高的擬合精度。
    Stress relaxation curves of cooked rice prepared by four cooking technologies were determined with texture analyzer and major chemical components of cooked rice were also measured. The relationship between stress-relaxation parameters and chemical components were studied in order to offer parameters for technology optimization and new cooker development. Obvious difference of stress-relaxation property could be obtained from cooked rice prepared by different cooking technologies. Cooked rice had higher hard...

文獻(xiàn)名稱(chēng) 蒸煮工藝和化學(xué)成分對(duì)米飯應(yīng)力松弛特性的影響

Article Name
英文(英語(yǔ))翻譯 Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;

作者 許永亮; 熊善柏; 趙思明;

Author Xu Yongliang;Xiong Shanbai;Zhao Siming （College of Food Science & Technology;Huazhong Agricultural University;Wuhan;Hubei 430070;China）;

作者單位
Author Agencies 華中農(nóng)業(yè)大學(xué)食品科技學(xué)院; 華中農(nóng)業(yè)大學(xué)食品科技學(xué)院 湖北;

文獻(xiàn)出處
Article From 中國(guó)科學(xué)院上海冶金研究所; 材料物理與化學(xué)(專(zhuān)業(yè)) 博士論文 2000年度

關(guān)鍵詞 米飯; 蒸煮工藝; 應(yīng)力松弛;

Keywords cooked rice;cooking technology;stress-relaxation;

小米方便米飯加工工藝研究
凍干方便米飯?jiān)线m應(yīng)性及加工特性的研究
探討干燥方法對(duì)方便米飯品質(zhì)的影響
原子熒光光譜法測(cè)定方便米飯中砷的測(cè)量不確定度評(píng)定
我國(guó)方便米飯的生產(chǎn)現(xiàn)狀和研究前景
不同添加劑對(duì)方便米飯最高黏度和室溫黏度的影響
方便營(yíng)養(yǎng)米飯產(chǎn)業(yè)化生產(chǎn)中關(guān)鍵技術(shù)的研究
米飯粒流變特性的試驗(yàn)
幾種淀粉酶對(duì)即食米飯老化影響的研究
蒸煮方式對(duì)米飯品質(zhì)的影響

  本文關(guān)鍵詞：蒸煮工藝和化學(xué)成分對(duì)米飯應(yīng)力松弛特性的影響，由筆耕文化傳播整理發(fā)布。