淀粉的回生作用是导致贮藏期间冷鲜米饭的品质降低的主要原因。为明晰低聚果糖对冷鲜米饭品质的影响，研究了不同质量分数（1%、2%、3%、4%）的低聚果糖处理对大米的吸水率的影响以及蒸煮后米饭的质构、食味值、碘蓝值的影响，进一步采用扫描电镜观察米饭的微观形貌，采用差示扫描量热（DSC）、傅里叶红外光谱、X射线衍射技术解析低聚果糖对米饭的回生特性影响的机制。结果表明，浸泡15 min后质量分数为1%的低聚果糖处理组的吸水率为17.60%，与对照组相比显著提高了11.69%（P<0.05）；贮藏期间，质量分数为1%的低聚果糖处理使得米饭贮藏7 d后的硬度显著降低，与对照组相比降低了13.17%，且维持食味值的效果最佳，与对照组比较，质量分数为1%的低聚果糖处理组的回生焓值、相对结晶度较小，红外光谱1047/1022 cm-1的比值从1.07降至1.02，米饭的微观结构较紧密，表现出较好的抗回生特性。综上所述，低聚果糖在维持冷鲜米饭品质和抑制淀粉重结晶发挥一定的作用，其在延缓淀粉类产品的回生方面的应用提供了有利的数据支撑。

The retrogradation of starch was the main reason that led to the decrease of the quality of chilled rice during storage. To clarify the effect of fructo-oligosaccharide on the quality of chilled rice, the effects of fructo-oligosaccharide treatment with different mass fractions (1%, 2%, 3%, 4%) on the water absorption of rice, as well as the effects on the texture, taste value and iodine blue value of rice after cooking were studied. The microscopic morphology of rice was further observed by scanning electron microscopy.Differential scanning calorimetry (DSC),Fourier infrared spectroscopy (FTIR) and X-ray diffraction were used to analyze the mechanism of the influence of fructo-oligosaccharide on the regenerative properties of rice.The results showed that the water absorption rate of the 1% oligofructose treatment group was 17.60% after soaking for 15 min, which was significantly increased by 11.69% compared with the control group (P<0.05).During storage, the hardness of rice treated with 1% fructo-oligosaccharide after storage for 7 days was significantly reduced by 13.17% compared with the control group, and the effect of maintaining taste value was the best. Compared with the control group, the enthalpy of regeneration and relative crystallinity of 1% fructose-oligosaccharide treatment group were lower.The FT-IR ratio of 1047/1022 cm-1 in infrared spectrum decreased from 1.066 to 1.016,The microstructure of rice was compact and showed good resistance to retrograde growth.As mentioned above, it is proved by favorable data that low-polyfructose plays a certain role in maintaining the quality of chilled rice and inhibiting starch recrystallization, which provides beneficial support for its application in delaying the retrogradation of starch-based products.

湖北省教育厅重点项目（D20221613）；中央引导地方科技发展专项项目（2022BGE247）