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不同杂粮添加对籼米粉粉质特性及挤压米粉品质特性的影响 预览

Effects of Different Types of Coarse Cereals on the Flour Properties of Rice and Quality Characteristics of Extruded Noodle
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摘要 本文选择绿豆、荞麦、高粱、薏米四种杂粮分别添加到籼米粉中,替代比例为25%。通过快速黏度测定仪、动态流变仪、质构仪和扫描电镜,研究了杂粮添加对米粉糊化特性、流变特性、凝胶质构和微观结构等特性的影响。利用挤压重组技术生产挤压杂粮米粉,研究了杂粮添加对挤压米粉蒸煮特性、质构特性的影响。结果表明,杂粮粉与籼米粉混合后,荞麦混合粉在淀粉糊化过程中表现出最高的峰值黏度和最终黏度,分别为4241和4705 cP,而薏米混合粉峰值黏度和回生值最低,分别为2438和1369 cP;添加杂粮后的凝胶结构呈现出较多的孔状,其中荞麦粉混合凝胶的硬度和弹性值最大,分别为16.60 g和0.89;添加杂粮后,挤压米粉的膨胀率、蒸煮损失、断条率均有所增加;添加荞麦粉后米粉的质构特性接近籼米米粉,而添加薏米粉的米粉质构特征值表明挤压米粉的品质显著降低(p<0.05)。利用挤压技术开发挤压杂粮米粉不仅可以提高米粉的营养价值,同时也有助于推动传统主食食品米粉的工业化发展进程。 Mung bean,buckwheat,sorghum,and adlay flours with substitution level of 25%were added into rice flour,respectively.The effects of coarse cereals on pasting,rheological,gel texture and microstructure of mixed flour were investigated using rapid viscosity analysis(RVA),dynamic rheometer,texture analyzer and scanning electron microscope(SME).The effects of coarse cereals on cooking and texture properties of extruded rice noodles were also studied.The results showed that the mixed flour enriched with buckwheat exhibited highest peak and final viscosity(4241 and 4705 cP),but that with adlay flour had the lowest peak viscosity and setback value(2438 and 1369 cP).The gel structure with addition of coarse cereals exhibited more pores,and the mixed flour gel with buckwheat had the highest hardness and elasticity value of 16.60 g and 0.89,respectively.The addition of coarse cereals increased expansion ratio,cooking loss,and broken rate of extruded rice noodles.The texture properties of extruded rice noodle enriched with buckwheat was similar to that of pure glutinous rice noodle,while adlay enriched rice noodles had worse texture characteristics(p<0.05).Using extrusion technology to develop extruded rice flour could not only improve the nutritional value of rice flour,but also promote the industrial development of traditional rice flour.
作者 王佳玉 陈碧莹 陈凤莲 于晨 高成成 汤晓智 WANG Jia-yu;CHEN Bi-ying;CHEN Feng-lian;YU Chen;GAO Cheng-cheng;TANG Xiao-zhi(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023,China)
出处 《食品工业科技》 CAS 北大核心 2019年第8期66-72,共7页 Science and Technology of Food Industry
基金 江苏高校优势学科建设工程资助项目(PAPD).
关键词 杂粮 籼米 流变特性 挤压 质构特性 coarse cereals glutinous rice rheological properties extrusion texture characteristics
作者简介 王佳玉(1993-),女,硕士研究生,研究方向:粮食、油脂及植物蛋白工程,E-mail:wangjiayucoco@163.com;通讯作者:汤晓智(1977-),男,博士,教授,研究方向:粮油食品深加工,E-mail:warmtxz@163.com。
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