Azanza Maria Patricia V
Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City, Philippines 1101.
J Food Sci Technol. 2014 Dec;51(12):3998-4004. doi: 10.1007/s13197-013-0947-5. Epub 2013 Feb 8.
The effects of kappa (κ)-carrageenan and carboxymethyl cellulose (CMC) in controlling the sourness intensity perception of added acetic, citric, and tartaric acids in solutions for steeping and cooking of rice intended for pasteurization were determined. The rank order of added acids (0.10 and 0.20 % w/v, pH 4.00) in the initial development of acidified hydrocolloid solutions was: acetic > citric > tartaric. The final rice acidification protocols included steeping and cooking of Japonica rice cultivar Kanto in tartaric-acidified hydrocolloid solutions of κ-carrageenan and CMC (0.30 % w/v, 50 ± 2 °C for 1 h) at pH 2.75 and 2.90, respectively. The acidified cooked rice in pouches were pasteurized in boiling water (100 °C) to reach 95 °C for 5 min. The pasteurized products were categorized under acidified foods with final Aw < 0.85 and pH < 4.00. No perceivable sour tastes from 1 to 12 week storage at 28 ± 2 °C were noted in the pasteurized rice products. The shelf-stable pasteurized products were described as white, translucent, with distinct natural rice aroma and flavor, firm, and slightly elastic mouth and hand feel.
测定了κ-卡拉胶和羧甲基纤维素（CMC）在控制用于巴氏杀菌大米浸泡和蒸煮溶液中添加的乙酸、柠檬酸和酒石酸酸味强度感知方面的效果。在酸化水胶体溶液初始配制中添加酸（0.10%和0.20% w/v，pH 4.00）的排序为：乙酸>柠檬酸>酒石酸。最终的大米酸化方案包括将粳稻品种关东在κ-卡拉胶和CMC的酒石酸酸化水胶体溶液（0.30% w/v，50±2°C 1小时）中分别在pH 2.75和2.90下浸泡和蒸煮。袋装酸化熟米饭在沸水中（100°C）进行巴氏杀菌，达到95°C并保持5分钟。巴氏杀菌产品归类为最终水分活度<0.85且pH<4.00的酸化食品。在28±2°C储存1至12周期间，巴氏杀菌大米产品未察觉到酸味。货架稳定的巴氏杀菌产品呈现白色、半透明，具有明显的天然大米香气和风味，质地 firm，口感和手感稍有弹性。 （注：此处“firm”根据语境推测可能是“紧实”之类的意思，但原英文未明确准确中文释义）
