{"id":9218,"date":"2024-08-23T07:02:40","date_gmt":"2024-08-23T07:02:40","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9218"},"modified":"2024-08-23T07:02:40","modified_gmt":"2024-08-23T07:02:40","slug":"3-functional-sweeteners","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/3-functional-sweeteners\/","title":{"rendered":"Hvordan forbedrer 3 funktionelle s\u00f8destoffer risens vandoptagelse og tekstur?"},"content":{"rendered":"<p>Efter ibl\u00f8ds\u00e6tning absorberer ris vand og udvider sig, hvilket er befordrende for den indre stivelses absorption af vand og den homogene inds\u00e6tning af risstivelse i tilberedningsprocessen, hvilket forkorter tilberedningstiden. <strong>Jo h\u00f8jere risens vandoptagelse er efter ibl\u00f8ds\u00e6tning, jo h\u00f8jere er risens spisekvalitet efter tilberedning.<\/strong><\/p>\n<p>Ris blev neds\u00e6nket i forskellige massefraktioner af henholdsvis oligofruktose-, sorbitol- og maltitolopl\u00f8sninger, og det kan ses af figur 1, at <strong>tils\u00e6tning af alle tre s\u00f8destoffer var i stand til at \u00f8ge risens vandoptagelseshastighed sammenlignet med kontrolgruppen.<\/strong><\/p>\n<p>Ved en opbl\u00f8dningstid p\u00e5 5 minutter blev risens vandabsorption signifikant (P &lt; 0,05) \u00f8get med 41,23% og 34,93% under henholdsvis 1,6% oligofruktose- og 0,4% sorbitolbehandlinger.<\/p>\n<p>Blandt dem blev vandabsorptionen af ris under behandlinger med 1,6% oligofruktose, 0,4% sorbitol og 1,6% maltitol signifikant \u00f8get med henholdsvis 11,18%, 13,16% og 12,94% sammenlignet med kontrolgruppen ved ibl\u00f8ds\u00e6tningstiden p\u00e5 25 minutter, og vandabsorptionshastigheden udj\u00e6vnedes efter 25 minutters ibl\u00f8ds\u00e6tningstid.<\/p>\n<p>Sukkeralkohol opn\u00e5s ved at erstatte aldehydgruppen med en hydroxylgruppe, og multi-hydroxylstrukturen giver den evnen til at kombinere med vand og har en vis grad af vandabsorption. Hydroxylgruppen i maltitol interagerer med vand for at danne hydrogenbindinger og snuppe vandmolekyler, s\u00e5 tils\u00e6tning af maltitol f\u00f8rer til en vis effekt p\u00e5 risens vandabsorption p\u00e5 kort tid. <strong>N\u00e5r riskornene absorberer vand og svulmer op, \u00f8ges mellemrummet p\u00e5 risens overflade, den indre stivelse absorberer hurtigt vand, og vandabsorptionshastigheden har en tendens til at stabilisere sig.<\/strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9219\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png\" alt=\"\" width=\"650\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-325x217.png 325w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-18x12.png 18w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298.png 689w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9220\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-358-641x433.png\" alt=\"\" width=\"641\" height=\"433\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. Rice [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How do 3 functional sweeteners improve rice soaking water absorption and texture? - 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\/3-functional-sweeteners\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How do 3 functional sweeteners improve rice soaking water absorption and texture? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. 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The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. 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