CAJ | 학술논문

经研究表明,米饭原料粳米品种及抑菌剂种类将会影响方便米饭酸感.该研究首先建立方便米饭酸感评价方法,对不同品种粳米制成方便米饭进行酸感评分、对比,发现粳米食味值、香味值和新鲜度与米饭酸感评分值呈负相关;此外,采用ε–聚赖氨酸替代葡萄糖酸–δ–内酯作为抑菌剂能降低方便米饭酸感.
경연구표명,미반원료갱미품충급억균제충류장회영향방편미반산감.해연구수선건립방편미반산감평개방법,대불동품충갱미제성방편미반진행산감평분、대비,발현갱미식미치、향미치화신선도여미반산감평분치정부상관;차외,채용ε–취뢰안산체대포도당산–δ–내지작위억균제능강저방편미반산감.
The rice varieties and bacteriostatic agent effect the acid sense of the instant rice. This study founds the a evaluation method of acid sense for the instant rice. Through comparing and grading different kinds of the instant rices that were made by different martial,the relationship that of rice taste, fragrance,freshness and acid sense of instant rice is negative can be got. Using the ε–polylysin to replace the glucono lactone can also reduce the acid sense of instant rice.