进料水分对挤压人造米理化特性和物性的影响  

作　　者：安红周[1] 金征宇[1] 陆建安[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品工业科技》2004年第9期55-58,共4页Science and Technology of Food Industry

基　　金：江苏省"十五"科技攻关项目

摘　　要：着重研究了进料水分对挤压人造米的理化特性的影响,利用TA.XT2i物性测试仪对人造米米饭的物性进行了测定。结果显示,进料水分与人造米的吸水指数、α化度、水溶性碳水化合物、酶敏感性以及人造米米饭硬度、粘度呈显著性相关。与原料杂交籼米穴9718雪比较,质构和口感有较大的变化,接近粳米穴3618雪。α化度、吸水指数、水溶性碳水化合物以及酶敏感性与人造米米饭的硬度、粘度之间都有显著或非常显著的相关性。The effect of feed moisture on physicochemical properties and texture of artifact rice, prepared using a single-screw extruder, were investigated in this study. Results revealed that the feed moisture had a significant effect on the degree of gelatinization (DG), water-absorption index (WAI), water-soluble carbohydrates(WSC), enzyme susceptility (ES), hardness, and adhesiveness of the artifact rice. The texture and organoleptic properties of artifact rice, which is similar to Japonica rice(3618), changed a great deal compared with the original Hybrid rice (9718). The fact that DG, WSC, ES had a significant or highly significant effect on the hardness, adhesiveness of the artifact rice indicates that the rice starch really plays a leading role in the rice texture.

关 键 词：挤压技术 人造米 进料水分 理化特性 质构 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]