挤压膨化对大米和糙米理化与营养特性的影响  

Effects of Extrusion on Physiochemical and Nutritional Property of Rice and Brown Rice

作　　者：马永轩[1] 张名位[1] 魏振承[1] 张雁[1] 张瑞芬[1] 邓媛元[1] 刘磊[1] 唐小俊[1] 肖娟[1] 黄菲[1] 董丽红[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610

出　　处：《食品研究与开发》2017年第12期9-12,共4页Food Research and Development

基　　金：国家公益性行业科技项目(201303071);广东省科技计划项目(2014A020220005)

摘　　要：以大米和糙米为原料,分析比较了大米和糙米挤压膨化前后理化和营养特性的变化。结果表明,大米和糙米挤压膨化后其水溶性指数和吸水性指数显著提高,大米分别提高了13.9倍1.32倍,糙米分别提高了5.4倍1.45倍,而其Carr指数和Hausner比显著降低,大米分别降低了14.93%和5.6%,糙米分别降低了39.14%和20.83%。脂肪含量显著减少,蛋白质含量没有显著性的变化,还原糖和糊化度显著的增加,大米分别增加了6.68倍和46.73%,而糙米分别增加了11倍和72.97%。同时,挤压膨化降低了米粉的亮度,使其颜色变黄。总的膳食纤维和不溶性膳食纤维降低,可溶性膳食纤维的含量增加。To investigate the effect of extrusion on the physiochemical and nutritional property of rice and brown rice. The results showed that the water solubility index and water absorption index of rice and brown rice were significantly increased after extrusion, and the rice has been increased 13.9 times and 1.32 times as the brown rice has been increased 5.4 times and 1.45 times. Thus the Carr index and Hausner ratio were significantly de- creased, the rice has been decreased 14.93 % and 5.6 % as the brown rice has been decreased 39.14 % and 20.83 %. The fat content was significantly reduced, and the protein content was not significantly changed after extrusion. The reducing sugar and gelatinization were significantly increased after extrusion, and the rice has been increased 6.68 times and 46.73 % as the brown rice has been increased 11 times and 72.97 %. At the same time, extrusion reduced the brightness of rice flour and maked its color yellow. Total dietary fiber and insoluble dietary fiber were decreased, and the content of soluble dietary fiber was increased after extrusion.

关 键 词：挤压膨化 大米 糙米 理化 营养 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]