蛋白酶改善方便米饭品质的研究

研究了方便米饭浸泡过程中蛋白酶作用条件对米饭品质的影响。选择酶用量、酶处理温度、酶作用时间、pH值做单因素实验,研究其对米饭品质影响变化规律;采用响应面分析方法,研究各自变量及其交互作用对米饭复水率的影响,优化出的酶处理工艺最佳条件为：加酶量0.12%,温度62.37℃,处理时间60.90 min,pH值6.42。在此条件下浸泡的方便米饭复水率为2.37,复水时间为4.62 min。感官评价和物性仪测定结果表明：用酶处理的方便米饭复水后外观、口感、滋味等都优于未用酶处理的方便米饭。

Research of Protease in Improving the Quality of Instant Rice

The influence of protease on the rice during the soaking process was studied.To study the impact on rice quality variation,single factor experiments was done about the amount of enzyme,enzyme treatment temperature,enzyme reaction time,and pH.Response surface method was used to study the effects of respective variables and their interactions on rice.The obtained optimum conditions are enzyme dosage 0.12%,reaction temperature 62.37 ℃,treating time 60.90 min,and pH 6.42.Under this condition,instant rice soaked in water recovery rate of 2.37 to facilitate rehydration time was 4.62 min.After the rice was treated in the situation of optimal conditions,and fresh cooked rice were determined with sensory evaluation and Texture Analyser.Rusults showed that after rehydration,instant rice with the treatment of protease had better appearance and taste than that which wasn＇t treated with protease.