挤压膨化处理对发芽糙米粉冲调特性的影响  

Effects of Extrusion on the Solubility of Germinated Brown Rice Powder

作　　者：马占山 厉鸿烨 张亮 Ma Zhanshan;Li Hongye;Zhang Liang(Grain College, Jilin Business and Technology College, Changchun 130507, China)

机构地区：[1]吉林工商学院粮食学院,吉林长春130507

出　　处：《现代食品》2019年第4期42-47,共6页Modern Food

基　　金：吉林工商学院大学生创新创业训练计划资助项目"营养健康的发芽糙米加工"(编号:201811261015X)

摘　　要：以发芽糙米为原料,制成发芽糙米粉。以水溶性指数(WSI)、吸水性指数(WAI)、结块率、冲调液稳定性及淀粉体外消化率为冲调特性评价指标,比较不同挤压膨化工艺条件对发芽糙米粉冲调特性的影响,探讨工艺条件与冲调特性评价指标的相关性。研究结果表明:挤压膨化后,WAI、结块率及淀粉体外消化率与工艺条件呈现一定的相关性。In this study, brown rice was used as material to prepare germinated brown rice powder. Water soluble index (WSI), water absorption index (WAI), agglomerate rate, stability and in-vitro starch digestibility were used as evaluation indexes to compared the effects of extrusion on the solubility of germinated brown rice powder. The results showed that after extrusion, WAI, agglomerate rate and in-vitro starch digestibility were correlated with technological conditions.

关 键 词：挤压膨化 发芽糙米粉 冲调特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]