不同茶产品对 121°C 商业灭菌后新鲜即食米饭的风味、质地、抗氧化和体外消化特性的影响。
The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.
机构信息
School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China.
出版信息
Food Chem. 2021 Oct 30;360:130004. doi: 10.1016/j.foodchem.2021.130004. Epub 2021 May 5.
The conventional process of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant black tea (IBT) and matcha (Mat) were chosen as ingredients to improve the quality of FIR. The results showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM indicated that the improved texture of FIR with suitable chewiness was attributed to the stability of non-crystal structure. Furthermore, compared with IBT and Mat, IGT increased the ability against digestion from 10.18% to 30.44% and delayed the retrogradation rate from 18.89% to 4.38% evidenced by T values after stored for 14 d. Therefore, adding tea products will be a new way to improve the quality of FIR.
在 121°C 下进行传统的商业灭菌会导致未经脱水的新鲜即食米饭（FIR）的风味不佳、质地受损和淀粉消化速度加快。在这项研究中，选择了茶产品，如速溶绿茶（IGT）、速溶红茶（IBT）和抹茶（Mat）作为成分来改善 FIR 的品质。结果表明，添加茶产品赋予了 FIR 微妙的风味和更高的抗氧化能力。并且 XRD、FTIR 和 SEM 的数据表明，具有适当咀嚼性的 FIR 改善的质地归因于非晶结构的稳定性。此外，与 IBT 和 Mat 相比，IGT 使消化能力从 10.18%增加到 30.44%，并通过储存 14 天后 T 值从 18.89%延迟到 4.38%来延迟回生速率。因此，添加茶产品将成为改善 FIR 品质的新途径。
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