高温型α-淀粉酶对膨化米粉冲调性的影响  

Effect of Thermo Stable α-amylase on Solubility of Extruded Rice Powder

作　　者：许亚翠[1] 钱海峰[1] 张晖[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2012年第8期73-77,共5页Food and Fermentation Industries

摘　　要：研究了在双螺杆挤压系统下应用高温型α-淀粉酶制备和改善膨化米粉冲调性能的工艺和方法,并比较了加酶挤压前后DE值、结块率、黏度、色泽的变化。结果显示,在挤压过程中添加高温型α-淀粉酶,可以提高原料淀粉的降解程度,产品在冲调复水时,膨化米粉的结块率降低。通过响应面优化实验,得到了添加高温型α-淀粉酶制备膨化米粉最佳挤压工艺条件:挤压温度136.2℃,螺杆转速100 r/min,加酶量36.35 u/g。在此条件下所得膨化米粉与未加高温淀粉酶的米粉比较,产品DE值由1.06上升到13.58,结块率由32.0%下降到11.25%,冲调后的黏度由113.9 mPa.s下降到88.6 mPa.s,产品色度△E值与对照样基本一致,冲调性得以改善。Addition of thermo stable α-amylase during double screw extrusion cooking of rice was carried out and DE value, agglomeration rate , viscosity , colour with and without the addition of enzymes were studied. The results showed that the addition of thermo stable α-amylase could increase the degradation degree of starch. After dissolution, extruded rice powder had a lower agglomeration rate. Optimized parameters were obtained by response methodology as follows： terminal barrel temperature 136.2℃ , screw rotating speed 100 r/rain and enzyme concentration 36.35 u/g . Compared with the control samples, the rice powder obtained after optimization showed better solubility , DE value increased from 1.06 to 13.58 , agglomeration rate decreased from 32.0% to 11.25% , the viscosity decreased from 113.9 mPa α s to 88.6 mPa · s , and the almost same color.

关 键 词：膨化米粉 溶解性 高温型a-淀粉酶 双螺杆挤压 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]