黏性米制品品质提升措施研究进展

Research progress on measures to improve the quality of sticky rice products

中文关键词:  黏性米制品  微生物多样性  淀粉老化  淀粉改性

英文关键词:sticky rice products  microbial diversity  starch aging  starch modification

中文摘要:

      黏性米制品在储藏过程中会发生一系列的老化现象, 如质地硬化、弹性减小和风味丧失, 这是其在运输、储存和销售时不可避免的难题。本文以提升黏性米制品的品质为出发点, 针对目前黏性米制食品的微生物霉变、水分迁移、淀粉老化带来的产业化难题提出改进方案。从微生物多样性和淀粉改性方向总结黏性米制品的发展现状和研究进展, 归纳了目前直投发酵剂的制备、更高效的抗老化剂及新型老化调控技术等研究方向, 并对未来开发即食型、预烤型和预制型黏性米制品做出了展望。

英文摘要:

      Sticky rice products will experience a series of aging phenomena such as texture hardening, reduction of elasticity and loss of flavor during storage, which is an inevitable problem during transportation, storage and sales. For the purpose of improving the quality of sticky rice products, this article proposed an improvement plan for the industrialization problems caused by microbial mildew, water migration, and starch aging. We summarized the development status and research progress of sticky rice products from the direction of microbial diversity and starch modification, summarized the current research directions of direct-invested starter preparation, more efficient anti-aging agents and new aging control technologies, and forecasted the development of ready-to-eat, pre-roasted and pre-made sticky rice products in the future.