改良挤压法制备铁营养强化大米的研究  

Preparation of nutritional rice fortified with NaFeEDTA by improved extrusion cooking technology

作　　者：刘云飞[1] 刘成梅[1] 罗舜菁[1] 付桂明[1] 刘伟[1] 吴頔[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：《食品工业科技》2012年第23期244-248,252,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31271953);国家重点实验室目标导向项目(SKLF-MB-201004);江西省教育厅产学研项目(S00888)

摘　　要：以早籼米碎米为原料,使用乙二胺四乙酸铁钠(NaFeEDTA)做铁营养强化剂,通过改良挤压法制备铁营养强化大米。采用响应面法考察改良挤压法加工参数,(物料含水率、螺杆转速、机筒温度)的变化对铁营养强化大米质构特性的影响,并且以市售晚籼米质构特性为参考指标,优化铁营养强化大米的制备工艺。得到接近晚籼米质构的最佳工艺条件为湿基物料含水率34%,螺杆转速25r/min,机筒四区温度为102℃,其余四个加热区的温度分别为50、65、90、95℃。此条件下制备的营养强化大米硬度为6062g,粘附力为-1175.21g·s,弹性为0.72,内聚性为0.61,接近市售晚籼米的质构;铁含量为36.95mg/kg,远高于晚籼米的7.21mg/kg,并且淘洗蒸煮损失较小,为其他营养强化米的生产提供理论参考。Using broken rice as raw material, nutritional rice was prepared by improved extrusion cooking technology fortified with NaFeEDTA.The effects of extrusion process parameters including feed moisture, screw speed, barrel temperature on the texture characteristics of nutritional rice fortified with NaFeEDTA were investigated by response surface methodology.Nutritional rice fortified with NaFeEDTA preparation process was optimized with texture characteristics of late indica rice for reference index.The experimental results showed that the optimum process parameters were as followed feed moisture content 34%, screw speed 25r/min, barrel temperature 102℃, four heating zones temperature 50,65,90,95℃, respectively.Hardness,adhesive force ,springiness and gumminess of the nutritional rice fortified with NaFeEDTA prepared on this conditions on were 6062g,-1175.21 g .s,0.？2 and 0. 61 respectively.The Fe content for nutritional rice fortified with NaFeEDTA was 36.95mg/kg which much higher than 721mg/kg for late indica rice.At the same time,washing and cooking lose little nutrition.The research could provide theoretical references for industrial production of nutritional rice.

关 键 词：碎米 乙二胺四乙酸铁钠 改良挤压法 营养强化 质构 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]