维生素B_1、维生素B_2营养米的挤压强化法制备与品质分析  

Manufacture Method of Fortified Vitamin B_1 and Vitamin B_2 Rice Using Extrusion Technology and Edible Qualities Analysis

作　　者：安红周[1] 刘菊芬[1] 张海晖[2] 杨波涛[1] 薛文通[3] 

机构地区：[1]河南工业大学国家粮食局粮油食品工程技术研究中心,郑州450001 [2]江苏大学食品与生物工程学院,镇江212013 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业机械学报》2012年第7期145-148,162,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：中国博士后科学基金资助项目(200090460855)

摘　　要：利用挤压强化技术制备维生素B1、维生素B2营养米,高效液相色谱结果表明维生素B1、维生素B2的保留率分别为62.8%、81.0%。挤压制备的营养米理化特性与原料相比发生较大变化,其中糊化度、水溶性碳水化合物质量分数分别由8.86%、0.58%增加至86.21%、2.98%,而表观密度则由0.91 g/cm3下降至0.80 g/cm3;扫描电镜结果显示强化营养米的表面呈微孔状,但较光滑平整。利用TA-XT2i型物性测定仪分析强化营养米、杂交籼米(原料)和优质粳米,发现营养米的食用品质接近优质粳米。The manufactured method of fortified vitamin B1 and vitamin B2 rice by using extrusion technology was introduced,and the HPLC（high performance liquid chromatography） result showed that retention ratios of vitamin B1 and vitamin B2 in the fortified rice were 62.8% and 81.0%,respectively.The physicochemical properties of fortified rice had great changes compared to the raw rice,the degree of starch gelatinization and water soluble carbohydrates obviously increased from 8.86%,0.58% to 86.21% and 2.98% respectively,and the apparent density decreased from 0.91g/cm3 to 0.80g/cm3.The SEM（scanning electron microscope） result indicated that the surface of fortified rice presented in smooth and even micro-porous structure.The edible qualities of fortified rice accessed high-grade japonica rice analyzed by the TA-XT2i type instrument compared to the hybrid rice（raw rice for fortified rice） and japonica rice.

关 键 词：强化大米 维生素 食用品质 挤压技术 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]