| 乔聪聪,吴娜娜,陈辉球,田晓红,曾凡坤,谭斌,李高阳.谷物制品老化机理及其调控技术研究进展[J].中国粮油学报,2019,34(4):133-140 |
| 谷物制品老化机理及其调控技术研究进展 |
| Research Progress on the Mechanisms of Retrogradation and Technologies of Retrogradation controlling of Cereal Products |
| 投稿时间：2018-07-03 修订日期：2018-10-21 |
| DOI： |
| 中文关键词: 谷物制品 老化机理 老化调控 |
| 英文关键词:Cereal Products, Retrogradation Mechanism, Retrogradation Controlling |
| 基金项目:“十三五”国家重点研发计划（2017YFD0401103）；国家自然科学基金项目（31772009）；中央级公益性科研院所基本科研业务费专项（ZX1720） |
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| 中文摘要: |
| 谷物制品在储藏过程中易发生老化现象，老化后的谷物制品表现为失水干燥、质地硬化、风味丧失，其中馒头、面包易掉渣，面条、米线易断条，严重影响产品的货架期及食用品质。针对谷物制品易老化的问题，本文综述了谷物制品老化机理的研究进展，包括淀粉回生、水分迁移与再分布；总结了食品成分及环境条件等因素对谷物制品老化的影响；同时对谷物制品老化调控技术以及调控机理进行了总结和分析。旨在对谷物制品的老化控制提供一定的参考，对我国谷物制品产业的发展提供一定的帮助。 |
| 英文摘要: |
| Cereal products easily become retrogradated during storage. Cereal products would exhibit some phenomenons, which contained loss of water and dry, texture hardening and loss of flavor. Bread and steamed bread were easily to loss of crumb, and wheat noodles and rice noodles were easily to fracture. The retrogradation has a seriously negative influence on the warranty period and edible quality of cereal products. In view of the problem about cereal products retrogradation, the research progress on retrogradation mechanisms of cereal products were reviewed in this paper, including starch retrogradation, moisture migration and redistribution. The effects of food ingredients and environmental conditions on the retrogradation of cereal products were summarized. The technologies and mechanisms of the cereal products retrogradation controlling were also summarized and analyzed. This paper may provide the references of anti-retrogradation on cereal products, and may be helpful for the development of cereal products industry in China. |
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