CAJ | 학술논문

以碎米与乳化剂来生产重组米并对其挤压加工参数进行优化，结合现代分析技术手段对其性质和机理进行深入的研究与探讨。选择5种典型乳化剂硬脂酰乳酸钠、蔗糖酯、双乙酰酒石酸单（双）甘油酯、 L-α-磷脂酰胆碱和单硬脂酸甘油酯，通过碎米、乳化剂共挤压，测定挤压重组米的RVA谱特性和质构特性，并进行感官评定，得出乳化剂对重组米的食味品质有所改善。每种乳化剂的最佳用量范围分别为硬脂酰乳酸钠0.3%~0.5%，蔗糖酯0.4%~0.8%，双乙酰酒石酸单（双）甘油酯2%~4%， L-α-磷脂酰胆碱0.4%~0.7%，单硬脂酸甘油酯0.3%~0.5%。
이쇄미여유화제래생산중조미병대기제압가공삼수진행우화，결합현대분석기술수단대기성질화궤리진행심입적연구여탐토。선택5충전형유화제경지선유산납、자당지、쌍을선주석산단（쌍）감유지、 L-α-린지선담감화단경지산감유지，통과쇄미、유화제공제압，측정제압중조미적RVA보특성화질구특성，병진행감관평정，득출유화제대중조미적식미품질유소개선。매충유화제적최가용량범위분별위경지선유산납0.3%~0.5%，자당지0.4%~0.8%，쌍을선주석산단（쌍）감유지2%~4%， L-α-린지선담감0.4%~0.7%，단경지산감유지0.3%~0.5%。
Based on the broken rice and emulsifier to produce restructuring rice and optimize the extrusion processing parameters, the restructuring rice property and mechanism are in-depth research and discussion by the modern analysis techniques. The five kinds of typical emulsifier SSL, sucrose ester, DATEM, L -α-PC, GMS are chose. The restructuring rice is produced by the broken rice, emulsifier extrusion and mixing, and then its RVA spectral, texture properties and sensory evaluation are determined. The results show that the emulsifier plays a part in eating quality improved, and each kind of emulsifier dosage range is respectively: SSL 0.3%~0.5%, sucrose ester 0.4%~0.8%, DATEM 2%~4%, L-α-PC 0.4%~0.7%, GMS 0.3%~0.5%.