添加麦芽糊精与限制性淀粉酶解对喷雾干燥小米速溶粉的影响  

The effects of adding maltdextrin and limited starch enzyme hydrolyzation on spray-dried instant millet powders

作　　者：宋超洋 钱海峰[1] 张晖[1] 王立[1] 齐希光[1] 丁香丽[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2016年第4期178-182,186,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD34B08-03);国家自然科学基金项目(31471617)

摘　　要：采用喷雾干燥法以两种葡萄糖当量(DE值)的麦芽糊精(MD)为助干剂和限制性淀粉酶解法,考察了处理方法对小米速溶粉的璃化转变温度、集粉率、水分含量、水分活度、堆积密度、结块性和颗粒微观形态的影响。结果表明,较低的DE值、较高的MD使用量和较低的淀粉酶解度可以提高喷雾干燥的集粉率,提高小米速溶粉的玻璃化转变温度和堆积密度,降低小米速溶粉的水分含量和水分活度,同时使其结块性下降;以DE8的MD为助干剂的喷雾干燥效果优于以DE20的MD为助干剂的喷雾干燥效果;相同DE值条件下,限制性淀粉酶解法获得的产品性质均优于添加MD助干剂法,但会引起集粉率的降低。不同的处理对颗粒的微观形态也有显著的影响。In this paper,instant millet powders were produced by spray drying using two methods,adding maltdextrins（MD） and limiting starch enzyme hydrolyzation. The effects of the two methods on the glass transition temperature,recovery rate,moisture content,water activity,bulk density,caking capacity and microstructure of the instant millet powders were studied. The results showed that,relatively lower DE value,higher addition amount of MD and lower degree of starch hydrolysis would result in a higher recovery rate,glass transition temperature and buck density,a lower moisture content,water activity and caking capacity of instant millet powders. When MD was used as drying carrier,DE8 had a better spray drying effect than DE20. Under the condition of same DE value of feeding solutions,properties of the instant millet powders produced by limited starch enzyme hydrolyzation was superior to the powders produced with MD while the recovery rate was lower.In addition,the microstructure of the particles was also influenced by their various producing methods.

关 键 词：小米速溶粉 喷雾干燥 麦芽糊精 DE值 限制性淀粉酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]