高温短时气流膨化后薏米的煮熟特性研究  

Cooked characteristics of adlay after high temperature short time air puffing

作　　者：刘晓娟[1] 杨磊[1] 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,广东广州510642

出　　处：《食品工业科技》2012年第16期153-156,共4页Science and Technology of Food Industry

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

摘　　要：采用高温短时气流膨化对薏米进行处理,分析膨化前后的薏米蒸煮时间、糊化度、煮熟后薏米的营养成分含量、体外消化性以及微观结构的变化。结果表明,膨化薏米比薏米原料直接煮熟时间缩短了63min;淀粉糊化度提高了4.77%;膨化后薏米煮熟比直接煮熟的薏米中脂肪含量略有下降,多糖的损失量明显减少;在相同消化时间内,膨化后煮熟比直接煮熟的薏米淀粉消化性极显著提高(p<0.01),蛋白质消化性差异不显著(p>0.05);微观结构上形成了较大的空洞。膨化后煮熟的薏米较直接煮熟的薏米品质明显得到了改善。Adlay was treated by high temperature short time air puffing,and parameters of cooking time,starch gelatinization degree,cooked adlay nutrition content,vitro digestibility of starch and protein,microstructure were analyzed. The results showed that the cooking time of puffed adlay was 63min shorter and starch gelatinization degree of puffed adlay was 4.77% higher than those of material untreated. The content of lipids of puffed adlay was decreased slightly,and the loss quantity of polysaccharide was decreased significantly after cooking. In the same digestion time,the vitro digestibility of starch of puffed adlay was increased very significantly（p〈 0.01）,and the vitro digestibility of protein of puffed adlay was increased insignificantly（p〉0.05） after cooking. There were many big cavities of puffed adlay after cooking in microstructure. The properties of puffed adlay were better than those of the adlay after cooking.

关 键 词：高温短时气流膨化 薏米 蒸煮 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]