挤压膨化对婴幼儿颗粒面条中淀粉结构及消化特性的影响  

Effects of Extrusion for the Starch Structure and Digestive Characteristics of Cereal Granule Noodle

作　　者：谢岩黎[1] 张春雨 王小丽[1] Xie Yanli;Zhang Chunyu;Wang Xiaoli(Grain and Food College,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2018年第7期38-42,50,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划专项课题(2017YFD0400200);河南省科技厅重点科技攻关项目(162102210039);河南省谷物资源转化与利用省级重点实验室资助课题(PL2017009)

摘　　要：辅食的适时适度添加对婴幼儿的体智发育至关重要,本研究以黑小麦、黑米、黑豆和黑芝麻为原料,采用挤压膨化技术生产婴幼儿颗粒面条,并利用扫描电镜、X-衍射、RVA和体外消化速率测定等手段研究了挤压膨化对婴幼儿颗粒面条中淀粉结构及消化特性的影响。结果表明:加工后淀粉圆形的颗粒结构消失,且挤压膨化淀粉颗粒破碎后重组的颗粒结构表面碎片及粗糙度增高,表面致密度降低;衍射角13°和20.5°出现很强的峰,表明挤压膨化使淀粉晶型从A型转变成V型;挤压膨化颗粒面条中淀粉比传统挂面工艺生产的颗粒面条中的淀粉有更高的峰值粘度和衰减值,更低的回生值和峰值时间;体外模拟消化实验中,传统挂面工艺颗粒面条和挤压膨化颗粒面条淀粉消化率分别为85.13%和92.44%(P<0.05),挤压膨化提高了颗粒面条淀粉消化率和消化速率。Dietary supplement plays an important role to the infant＇ s body growth and brain development. We used the wheat triticale, black rice, black bean and black sesame to produce the granule noodles by extruder; The starch structure and digestive characteristics of the product were investigated by scanning electron microscope （SEM）, X -ray diffraction （XRD）, rapid viscosity analysis （RVA） and vitro digestion rate. The result showed that the circular granular structure of original starch disappeared, the roughness and the crushed pieces at the recombined granular surface were squeezed to increase, and the surface density was reduced. The distinctive peak appeared at 2θ = 13° and 20.5°indicated that the starch structure change to V - type from A - type. Compared to traditional gran- ule noodles, the extrusive granule noodles had higher peak viscosity and setback viscosity, lower consistence viscosity and peak time. In vitro simulated digestion experiments, the digestibility of traditional granule noodles and extrusive granule noodles was 85.13% and 92.44% （P 〈 0.05 ） , respectively. The results showed that the digestibility and digestion rate of starch was significantly increased by extrusion process.

关 键 词：婴幼儿颗粒面条 挤压膨化 淀粉 消化率 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]