Food additives such as α-amylase,β-amylase and sarcrose fatty acid ester were selected with single-factor experiment to evaluate their effects on retrogradation of soft canned rice during storage.
Food additives such as α-amylase,β-amylase and sarcrose fatty acid ester were selected with single-factor experiment to evaluate their effects on retrogradation of soft canned rice during storage.
从糊化后的大米淀粉回生的机理出发,选定3种具有抑制淀粉回生作用的添加剂(α淀粉酶、β淀粉酶、蔗糖脂肪酸酯)进行单因素实验,考察它们对软罐头米饭储存期间回生作用的影响。