挤压生产糙米重组米的研究  

Study on the preparation of reformed brown rice by extruding

作　　者：林雅丽[1] 张晖[1] 王立[1] 钱海峰[1] 齐希光[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7期193-198,共6页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划课题(2012BAD37B08)

摘　　要：本文以籼糙米为原料,采用双螺杆挤压技术制备糙米重组米,对制备工艺进行了优化,同时研究了挤压参数及干燥条件对糙米重组米品质的影响。研究结果表明,最佳挤压工艺参数为:3、4区挤压温度100℃,加水量28%(原料初始水分含量为12%),螺杆转速100 r/min。提高干燥温度会对产品的质构、蒸煮品质和色泽产生不利影响,最佳干燥条件为45℃下干燥105 min。在该优化条件下制备的糙米重组米米饭的挥发性风味成分与糙米米饭存在差异,糙米重组米风味成分组成及含量总体较好;糙米重组米的硬度和粘附性接近于白米,质构及蒸煮品质均优于糙米,并且与市售重组米无显著差异(p>0.05)。The reformed brown rice was prepared by extruding using brown indica rice as the raw material.The processing technology was optimized, and the influence of extrusion parameters and drying conditions on the properties of reformed brown rice were studied.The optimized extrusion parameters were barrel temperature of 100 ℃,water amount of 28% （the initial moisture content of raw materials was 12%）, and screw speed of 100 r/min. The increasing of drying temperature had negative effects on the texture characteristics, cooking properties and color of reformed brown rice,and the optimum drying temperature was 45 ℃（drying 105 min）.The volatile flavor compounds of reformed brown rice were good, but they were different from that of brown rice.The hardness and adhesiveness of reformed brown rice were similar to that of rice and the properties of reformed brown rice were better than that of brown rice and had no significant difference with that of the commercial reformed rice（ p 〉 0.05）.

关 键 词：糙米 重组米 双螺杆挤压 干燥 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]