高温短时气流膨化薏米工艺优化  

Optimization of high temperature short time air puffing technology of adlay

作　　者：刘晓娟[1] 龚丽[2] 毛新[1] 赵力超[1] 周爱梅[1] 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东省农业机械研究所,广州510642

出　　处：《农业工程学报》2012年第15期258-263,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：广州市科技计划项目(11BppZLhh1010038);广东省科技攻关项目(2007A020300003)

摘　　要：为了对薏米高温短时气流膨化工艺进行优化,采用响应曲面法研究了预糊化时间、膨化温度、膨化时间和含水率4个因素对薏米膨化率和黄蓝值的影响,并对膨化前后薏米的淀粉和蛋白质体外消化性以及细胞结构进行了分析。结果表明,影响薏米膨化率因素的强弱顺序依次为膨化时间>含水率>膨化温度>预糊化时间,高温短时气流膨化薏米的最优条件为预糊化时间30min、膨化温度250℃、膨化时间20.0s和含水率6%。膨化后薏米淀粉和蛋白质体外消化率均比膨化前显著提高(P<0.05)。膨化后薏米细胞内部呈蜂窝状结构,形成很多较大的空洞。该文提供了一种缩短薏米蒸煮时间和提高营养物质消化吸收率的技术,满足薏米工业化生产的需求。In order to optimize the high temperature short time air puffing technology of adlay, the experiments were conducted by response surface methodology to investigate the effects of four influencing parameters of pre-gelatinization time, puffing temperature, puffing time and water content on expansion rate and yellow-blue index. In vitro digestion of starch and protein, and cell structure of adlay before and after puffing were also analyzed. The results showed that the importance of affecting factors were in the order of the puffing time, water content, puffing temperature and pre-gelatinization time. The optimum conditions were that pre-gelatinization time of 29.9 min, puffing temperature of 251 ~C, puffing time of 20.0 s and water content of 6%. After puffing, the extemal digestion of starch and protein of adlay increased significantly （P〈0.05）. Cell structure of adlay showed honeycomb structure, and there were many big cavities. The research can provide a method for shortening cooking time and improving nutrient digestion and absorption rate of adlay, which can meet the requirements of industrial production.

关 键 词：农产品 工艺 优化 高温短时气流膨化 薏米 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]