“宜糖米”高抗性淀粉河粉的开发研究  

The development of high resistant starch rice noodles based on Yitang

作　　者：赵力超[1] 于荣[1] 曹素芳[1] 曹庸[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》2013年第17期264-268,共5页Science and Technology of Food Industry

摘　　要："宜糖米"是一种新型高直链淀粉水稻,以其为原料开发高抗性淀粉含量河粉,能有效实施日常饮食预防策略,对其进一步深加工利用具有重要意义。本文在分析传统河粉制备工艺关键点基础上,针对宜糖米,采用正交法优化高抗性淀粉河粉制备工艺。同时,通过淀粉体外消化率实验验证其保健功能。此外,研究了食用胶体和无机盐对其品质的改良效果。研究得到最佳制备工艺为:预处理宜糖米粉∶某品牌粳米=2∶1、米粉粒度为140目、米浆含水量为70%、蒸粉时间70s。采用此工艺制备河粉的感官评分高达91.25,且消化率低,提示其保健功能。食用胶体对河粉断条率和汤汁浑浊度有一定改善作用,可在产品中添加0.5%的瓜尔豆胶,用以改善河粉的品质。Yitang is a new type rice with high content of amylose, which has great potential for developing high resistant starch rice noodles.The new product is to be considered as one strategy to prevent nutrient deficiencies. And the study is important for deep processing and comprehensive exploitation of Yitang. Based on previous research of critical control points of traditional rice noodles processes, the orthogonal method was used for production processes optimization.And the health function of new product was confirmed by in vitro digestibility method.In addition,the effects of edible colloids and phosphate on new product quality were studied.The results showed that the optimum conditions were 2：1 for preprocessed Yitang rice＂ particular brand rice, 140 for rice powder mesh size,70% water content of rice pulp,and 70s for steaming time.The sensory score of new product was up to 91.25 at that condition, and the low digestibility suggested its health-giving property.The breaking rate and sauce turbidity of new product can be improved by edible colloids which content were about 0.5%.

关 键 词：宜糖米 抗性淀粉 河粉 工艺优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]