{"id":7756,"date":"2024-08-08T11:04:16","date_gmt":"2024-08-08T11:04:16","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7756"},"modified":"2024-08-08T11:04:16","modified_gmt":"2024-08-08T11:04:16","slug":"sweetener-food-additive-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/sweetener-food-additive-2\/","title":{"rendered":"Hvorfor 3 funktionelle s\u00f8destoffer forsinker risens h\u00e6rdning betydeligt\uff1f"},"content":{"rendered":"

Effekt af funktionelle s\u00f8destoffer p\u00e5 h\u00e5rdheden af ris under forskellige placeringstider<\/strong><\/p>\n

Risens h\u00e5rdhed er den mest intuitive data, der afspejler risens kvalitet, og den er t\u00e6t forbundet med det lige forhold mellem opl\u00f8st og kogt ris.<\/p>\n

Efter inds\u00e6tning af stivelse er ris meget let at \u00e6ldes under opbevaring, og risens h\u00e5rdhed \u00f8ges, og spisekvaliteten falder.<\/strong><\/p>\n

\"\" \"\"<\/p>\n

Oligofruktose, sorbitol og maltitol forsinkede alle h\u00e6rdningen af ris betydeligt.<\/strong><\/p>\n

Kogte ris efter dampning havde den hurtigste \u00e6ldningshastighed inden for 24 timer og udj\u00e6vnede sig derefter p\u00e5 et senere tidspunkt. Der blev udf\u00f8rt eksperimenter for at analysere \u00e6ndringerne i h\u00e5rdheden af ris behandlet med oligofruktose, sorbitol og maltitol ved 4 \u00b0C i 24 timer.<\/p>\n

Som det fremg\u00e5r af figur 3, var forskellen i risens h\u00e5rdhed ikke indlysende, da tiden var 0 timer, men med forl\u00e6ngelsen af placeringstiden steg h\u00e5rdheden i den tomme kontrolgruppe betydeligt, og den var betydeligt h\u00f8jere end i den behandlede gruppe efter 24 timer (P < 0,05).<\/p>\n

Dette afspejler, at oligofruktose, sorbitol og maltitol alle forsinkede graden af risens h\u00e5rdhed betydeligt. \u00c6ndringen af risens h\u00e5rdhed under placeringen kan afspejle risens genv\u00e6kst, og derfor var effekten af at h\u00e6mme risens genv\u00e6kst signifikant i den oligofruktosebehandlede gruppe og den maltitolbehandlede gruppe. Tils\u00e6tning af 1,6% oligofruktose resulterede i et signifikant fald i risens h\u00e5rdhed efter 24 timers placering (P < 0,05), hvilket var 21,79% lavere end i kontrolgruppen, og graden af genv\u00e6kst var signifikant lavere end i kontrolgruppen og andre behandlingsgrupper.<\/p>\n

Oligosakkarider er sm\u00e5 molekyler, der er letopl\u00f8selige i vand og kan tr\u00e6nge ind i det indre af stivelseskorn med vand under stivelsespasta og interagere med stivelsesmolekyler for at opn\u00e5 effekten af at h\u00e6mme stivelsens genv\u00e6kst.
\nRelateret l\u00e6sning:<\/strong>
\n3 funktionelle s\u00f8destoffer er gavnlige for at \u00f8ge vandoptagelsen ved risudbl\u00f8dning og forbedre smagen af ris.<\/strong><\/a>
\nOligofruktose reducerer indholdet af straight-chain-stivelse i kogt ris og forbedrer risens tekstur<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. After starch pasting, rice is very easy to undergo aging effect during storage, and the hardness […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhy 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/sweetener-food-additive-2\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. 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