添加蓝莓大米膨化产品的制作及特性研究  

Study on the production and characteristics of rice puffing products added blueberry

作　　者：林天然 金铁[1] LIN Tianran JIN Tie(Agricultural College of Yanbian University ,Yanji Jilin 133002, China)

机构地区：[1]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2017年第2期76-81,93,共7页Agricultural Science Journal of Yanbian University

基　　金：校企合作项目(413090052)

摘　　要：为赋予大米膨化产品特殊风味和功能,扩大蓝莓的利用范围,也使更多的人吃到营养又健康的膨化产品,该试验在粉碎的大米中分别添加0、15%、20%、25%的蓝莓,进行蒸煮、成型、放凉、切片、干燥至水分含量分别为9%、10%、11%,然后进行手摇气流膨化,并对膨化成品进行了膨化率、硬度、体积密度、吸水性指数和水溶性指数、DPPH自由基清除率、色度的测定和感官评价。结果表明:蓝莓添加量20%、水分含量9%时,膨化率最大,为2.19;蓝莓添加量15%、水分含量10%时,硬度最小,为6.50N;蓝莓添加量15%、水分含量10%时,体积密度最小,为0.22g/mL;蓝莓添加量20%、水分含量9%时,吸水指数最小,为6.12;蓝莓添加量20%、水分含量9%时,水溶性指数最大,为19.77%;蓝莓添加量15%、水分含量10%时,DPPH自由基清除率为54.52%;蓝莓添加量20%、水分含量9%时,感官评价得分最高,为90.70。To improve rice puffing content special flavor and function,enlarge the use range of blueberries,also make more and more people to eat nutrition and health of puffed products,0,15%,20% and 25% of blueberries were added into crushed rice,respectively.And cooked,molded,cooled,sliced,dried to moisture content of 9%,10% and 11% respectively.Then puffing was carried out by the traditional hand air flow puffing.Quality of puffed products were assessed by puffing rate,hardness,bulk density,water absorption index and water soluble index,DPPH free radical clearance,chromaticity and sensory evaluation.The results showed that blueberries adding amount was 20%,moisture content of 9%,the largest expansion index was 2.19.When blueberry adding amount was 15% with 10% moisture content,the minimum hardness was 6.5N,the smallest volume density was 0.22g/mL,and the DPPH free radical clearance was 54.52%.When blueberry adding amount was 20% with 9% moisture content,the minimum water absorption index was 6.12,the largest water soluble index was 19.77%,and the highest score of sensory evaluation was 90.70.

关 键 词：蓝莓 大米 膨化食品 膨化率 硬度 体积密度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]