蛹虫草复合谷物杂粮膨化产品品质特性  

Properties of the Extruded Products of Cereal Grains Compounded with Cordyceps militaris

作　　者：胡秋辉[1] 仲磊[1] 杨文建[1] 裴斐[1] 方勇[1] 马宁[1] 汤晓智[1] 赵立艳[2] 杨方美[2] 

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,南京210023 [2]南京农业大学食品科学技术学院,南京210095

出　　处：《中国农业科学》2016年第24期4772-4784,共13页Scientia Agricultura Sinica

基　　金：国家现代农业产业技术体系建设专项(CARS-24);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：【目的】优化5种谷物杂粮粉的混合比例并添加蛹虫草制成蛹虫草复配谷物杂粮粉,采用双螺杆挤压工艺制成蛹虫草复合谷物杂粮膨化产品,并研究蛹虫草对膨化产品品质特性的影响,为开发营养全面和功能互补型的食用菌复合谷物杂粮产品提供技术支撑。【方法】采用线性规划功能优化5种谷物杂粮的营养配方,对比分析谷物杂粮和蛹虫草复合谷物杂粮膨化产品的蛋白质、脂肪、矿物质、膳食纤维、硬度、色差和氨基酸含量等品质特性的变化,利用电子鼻从宏观角度检测谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的气味差异,并在宏观评价的基础上,结合GC-MS对两种产品的挥发性成分进行具体分析鉴定。【结果】蛹虫草粉和谷物杂粮粉按照1﹕10的质量比混合,其中谷物杂粮粉的配比为:大米粉60%、黄豆粉5%、薏米粉10%、红豆粉10%、糯米粉15%,添加蛹虫草的谷物杂粮膨化产品的热量、碳水化合物含量显著降低(P<0.05),蛋白质、灰分、钾、钙、钠等矿物质含量显著上升。与谷物杂粮膨化产品相比,蛹虫草复合谷物杂粮膨化产品的硬度显著上升,脆度显著下降,粘度、弹性和咀嚼性没有显著性差异,而L*值显著降低,a*值、b*值、△E值和必需氨基酸总量(TEAA)显著升高;蛹虫草复合谷物杂粮膨化产品的总必需氨基酸和总氨基酸的比值(TEAA/TAA)、总必需氨基酸和非必需氨基酸的比值(TEAA/NEAA)、氨基酸比值系数分(SRC)、必需氨基酸指数分别达到40%、60%、0.54、1.08,符合FAO/WHO标准模式,表明添加蛹虫草不仅对膨化产品的感官特性具有显著影响,而且能改善谷物杂粮膨化产品的营养价值。电子鼻对谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的气味有较好的响应,可以显著区分两种产品的气味特征;GC-MS结果表明添加蛹虫草前后的谷物杂粮膨化产品的挥发性物质分别为27�【Objective】 Formulation of pre-blended powder from five cereal grains by adding Cordyceps militaris was performed by the twin-screw extrusion.The impact of addition of C.militaris on the characteristics of extruded products was explored.The result of this study will provide technical supports for development of the nutritious and novel functional cereal products from cereal grains and edible fungi.【Method】 The mixed ratio of five cereal grains was optimized by linear programming.The characteristic features of the extruded products from cereal grains compounded with C.militaris and nonsupplemented cereal grains were assessed in terms of protein,fat,minerals,dietary fiber,hardness,colour difference,and amino acids content.The differences of volatile compounds between non-supplemented and supplemented cereal products were also detected by electronic-nose in macro respect and then analyzed by GC-MS.【Result】 The mixed ratio for C.militaris and cereal grains was 1：10 by weight.The ratio of cereal grains including rice,adlay,red beans,glutinous rice,soybeans was 12﹕1﹕2﹕2﹕3.Addition of Cordyceps militaris could significantly reduce energy,carbohydrate content,the degree of fracturability and L＊ value of the puffed products of cereal grains（P0.05）,while other values such as springiness,adhesiveness and chewiness had no significant difference.Total essential amino acid content,a＊,b＊,△E,protein,ash,potassium,calcium,sodium and other minerals of extruded products from cereal grains compounded with C.militaris were markedly increased compared with that of extruded products from cereal grains,while the ratios between total essential amino acid content and total amino acid content,between total essential amino acid content and non total amino acid content,SRC,index of essential amino acid were 40%,60%,54%,and 1.08,and they met the requirements of FAO/WHO standard schemas,which indicated that C.militaris was not only able to affect organoleptic properties but also could improve the nutrition fea

关 键 词：蛹虫草 复合 挤压膨化 风味 品质特性 

分 类 号：TS205[轻工技术与工程—食品科学]