双酶协同滚筒干燥加工冲调糙米粉的工艺研究  

Drying of Brown Rice Powder Using Drum Combined with Two Enzymes

作　　者：齐希光[1] 张冬媛[1] 张晖[1] 王立[1] 钱海峰[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2017年第10期139-147,共9页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD37B08)

摘　　要：为制备高品质冲调糙米粉,本研究探讨了纤维素酶和中温α淀粉酶协同滚筒干燥处理对冲调糙米粉品质的影响,并对其加工工艺进行了优化,对产品质量进行了分析。结果表明,酶制剂添加量、滚筒温度及转速等对产品吸水性有不同程度的影响,当纤维素酶添加量为0.4%,中温α淀粉酶添加量为0.25 U/g,米浆质量浓度为27%,滚筒温度为160℃,滚筒转速为5.20 r/min时,所得冲调糙米粉的水溶性指数最高,为70.5%。表明纤维素酶和中温α淀粉酶协同滚筒干燥处理可显著改善冲调糙米粉的冲调性,其物化及微生物性质均符合国家标准,且有较好的稳定性。To produce high quality brown rice powder, the effect of drum drying combined with cellulase and mesotherm α - amylase on the powder quality was investigated in the present manuscript. The key processing parameters were optimized and the powder quality was also characterized. The results showed that the enzyme dosage, drum temperature and rotating rate had influence on the water absorption of product to different extent. With cellulase of 0.4% , α -Amylase of 0.25 U/g, rice syrup concentration of 27%, drum temperature of 160 ℃ and speed of 5.20 r/min, the water solubility index of product obtained was up to 70.5%. The results showed that drum combined with two enzymes could significantly improve the solubility of brown rice powder. Its physical, chemical and microbial properties were all in line with national standards, and its stability during storage was satisfied.

关 键 词：糙米 酶 滚筒干燥 冲调性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]