改良挤压技术制备低蛋白质构米的研究  

Preparation of low protein texturized rice by improved extrusion cooking technology

作　　者：吴丽[1] 罗舜菁[1] 刘成梅[1] 刘伟[1] 李俶[1] 付桂明[1] 钟业俊[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

出　　处：《食品与机械》2012年第3期214-219,共6页Food and Machinery

基　　金：江西省教育厅产学研项目(编号:S00888);江西省支撑计划项目(编号:S00787)

摘　　要：以粳米淀粉为原料,使用改良挤压技术制备低蛋白质构米,利用响应面分析法考察加工参数如物料含水率、螺杆转速和机筒温度的变化对低蛋白米质构特性的影响,并且以粳米的质构指标为参考指标,优化低蛋白质构米的制备工艺。结果表明,最优工艺参数为物料含水率35%,螺杆转速30r/min,机筒温度(糊化区温度)120℃,该工艺条件下,低蛋白质构米的硬度为(9 122±244)g,黏性为(-983±49)g.s,弹性为0.67±0.05,接近粳米的质构特性(硬度为(8 996±196)g,黏性为(-627±41)g.s,弹性为0.62±0.03)。同时,与粳米相比,其蛋白质含量非常低,为0.43%±0.01%,而且外观和色泽接近市售粳米,米粒完整,颜色均一,圆润光滑,轮廓分明,米质结构紧密。Low protein texturized rice was prepared as staple foods by improved extrusion cooking technology,by using round-grained rice starch as raw material.Effects of extrusion process parameters including feed moisture,screw speed,barrel temperature on the textural properties of low protein rice were studied by response surface methodology based on previous trials.The experimental results showed that the optimum process parameters were as followed feed moisture content 35%,screw speed 30 r/min,and barrel temperature（gelatinization zone temperature） 120 ℃.Under the conditions of this process,the hardness,adhesiveness and springiness of the low protein texturized rice were（9 122±244） g,（-983±49） g·s,and 0.67±0.05,respectively.This was similarly to that of natural polished rice（hardness（8 996±196） g,adhesiveness（-627±41） g·s,and springiness 0.62±0.03）. At the same time,it showed only 0.5% protein content,similar appearance and color with polished rice including clear crystal and compact structure.

关 键 词：粳米淀粉 粳米 质构性质 改良挤压技术 低蛋白质构米 

分 类 号：TS201.21[轻工技术与工程—食品科学]