米糠膳食纤维对强化大米质构的影响  

Effect of rice bran dietary fiber on texture properties of fortified rice

作　　者：王炜华[1] 黄丽 刘成梅[1] 刘伟[1] 万婕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌市食品质量卫生安全监督检验中心,江西南昌330012

出　　处：《食品与机械》2011年第3期16-18,31,共4页Food and Machinery

基　　金：国家重点实验室目标导向项目(编号:SKLF-MB-201004)

摘　　要：以早籼米为原料,将米糠膳食纤维以不同浓度添加至粉碎后的大米粉中,混匀,采用"挤压强化法"制备米糠膳食纤维营养强化大米。通过对比早籼米与制得的营养强化大米炊饭后的质构特性(硬度、弹性、内聚性、胶着性和咀嚼性),确定米糠膳食纤维营养强化大米品质最佳时膳食纤维的添加量。结果表明:膳食纤维添加量为4%时,强化大米各项指标与原料早籼米最为接近;膳食纤维的添加量对强化大米的硬度、胶着性和咀嚼性影响较大,对应指标随膳食纤维添加量的增加呈先减小后增大的趋势;但米糠膳食纤维的加入对强化大米弹性和内聚性影响较小。Rice bran dietary fibers,extracted from Early Indica Rice were added to the crushing rice flour.The ＂Squeeze Pressure Enhancement Act＂ was utilized to prepare fortified rice.Different concentrations of fortified rice were transformed into steamed rice after cooking,using texture analyzer to determine their hardness,elasticity,cohesiveness,gumminess and chewiness,and compared with the steamed rice prepared from Early Indica Rice to establish the appropriate amount of dietary fiber in rice.The results showed that： a 4% addition level of dietary fiber fortified rice＇s indices was closest to the best texture properties of raw rice;the addition amount of dietary fiber were of the greatest impact on the hardness,gumminess and chewiness of fortified rice,showing a rising trend after the first down,but the elasticity and cohesiveness were of the less affected.

关 键 词：强化大米 质构 米糠 膳食纤维 挤压 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]