全谷物重组速煮糙米的理化性质和蒸煮品质研究  

Study on physicochemical character and cooking quality of wholegrain reformed brown rice from extrusion

作　　者：刘明[1,2] 田晓红[1] 刘艳香[1] 汪丽萍[1] 谭斌[1] 于国萍[2] 吴娜娜[1] 杜传林[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2014年第3期71-75,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：本研究以低值早籼稻糙米为原料,采用挤压质构重组技术,研究开发速煮糙米产品,攻克了糙米难以煮制、口感粗糙及食用不方便等难题,并对产品的理化性质和蒸煮、食用品质进行了分析研究。结果显示:重组糙米的B族维生素等各项营养指标与天然糙米接近。在30、40℃下重组糙米的吸水率高于原料糙米和精白米,50℃时吸水率介于原糙米和精白米之间;重组糙米糊化温度低于原糙米和精白米,糊化时间减少。衰减值降低,表明糙米重组后不易发生回生。质构和感官测试表明重组糙米色泽淡黄,外观光滑,透明度高,蒸煮8min即达到完全熟化,其硬度低于精白米和原糙米。产品货架期超过6个月。This study developed a brown rice product which was prepared from early indica brown rice and extrusive method. Physicochemical indicators, edible and cooking qualities of reformed brown rice （RBR）were measured.The results indicated that the vitamin B and dietary fiber were reserved in RBR during extrusion process,the water absorption of RBR was higher than that of crude brown rice and white rice at 30℃ and 40℃, and the water absorption of RBR was higher than that of crude brown rice, but lower than that of white rice and crude brown rice under at 50℃.But the ripe temperature and the hardness values of RBR were the lowest among three samples after cooking for about 8 minutes.The RBR, which was dark yellow lucid, and apparently smooth, was equivalent to crude brown rice in nutrition.The shelf life of RBR was more than 6 months.

关 键 词：全谷物 重组糙米 挤压 方便食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]