食品添加剂抗鲜湿方便米粉老化的研究进展

Research progress in food additives on instant fresh rice noodle retrogradation

摘要: 鲜湿方便米粉含水量高,在储藏过程中易老化,这使其食用口感变差,货架期变短。因此,抑制鲜湿方便米粉的老化是延长其货架期的重要手段。目前,添加抗老化剂是抑制鲜湿方便米粉老化最直接有效的手段。大量研究表明,不同类别添加剂对鲜湿方便米粉老化及品质的影响各有不同,且抗米粉老化的作用机制也有差异。本文主要系统地综述了鲜湿方便米粉中常用抗老化添加剂作用机制及其优缺点,以期客观评价不同类别添加剂对鲜湿方便米粉老化的影响,为鲜湿方便米粉抗老化的研究提供一定的理论依据。

Abstract: Instant fresh rice noodle was easy to retrogradation during storage due to high moisture content,which may greatly reduce edibility of rice noodle and shorten its shelf life. Therefore,inhibiting retrogradation of rice noodle was very important to extending its shelf life. Presently,addition of additives was the most effective method to inhibit retrogradation of rice noodle. This paper systematically reviewed different the inhibition effects and mechanisms of types of additives on retrogradation of fresh rice noodle and advantages and disadvantages of these additives. These studies will provide some scientific basis for improving research on inhibiting retrogradation of fresh rice noodle.