滚筒干燥和挤压膨化对黑色谷物理化性质及储藏稳定性的影响  

Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains

作　　者：邱婷婷[1] 熊华[1] 朱雪梅 孙永 QIU Tingting;XIONG Hua;ZHU Xuemei;SUN Yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330000,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330000 [2]大连工业大学食品学院,辽宁大连116034

出　　处：《食品科学》2020年第21期73-83,共11页Food Science

基　　金：南昌大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-ZZA-201909);南昌大学横向课题项目(11002824);2018年江西省科技攻关重点项目(20182ABC28010)。

摘　　要：为研究滚筒干燥和挤压膨化两种常见的加工方式对不同种类黑色谷物的理化性质及储藏稳定性的具体影响,以黑麦、黑米、黑豆3种黑色谷物为原料,分析经挤压膨化和滚筒干燥处理后其基本营养成分、溶解特性、粉体流动性、流变学特性及储藏稳定性。结果表明:挤压膨化和滚筒干燥处理后3种谷物粗脂肪、淀粉及花青素含量显著降低(P<0.05),蛋白质含量没有显著变化,溶解特性显著提高(P<0.05),黑米、黑豆样品粉体流动性没有显著变化,黑麦样品粉体流动性变好。不同加工方式的3种谷物样品均具有非牛顿流体的剪切稀化现象。45 d加速储藏实验期间未加工谷物样品游离脂肪酸含量、过氧化值均高于两种加工方式处理后的谷物样品,储藏期间羰基价变化趋势相似,滚筒干燥及挤压膨化两种加工方式能够改善谷物在储藏期间因油脂氧化带来的品质劣化,提高了谷物的储藏稳定性。研究结果为生产开发不同种类的黑色谷物即食食品提供理论数据参考。In this study,rye,black rice and black bean were subjected to extrusion or drum drying,and their physicochemical properties and storage stability were investigated.The aim was to evaluate the effect of the two treatments on the nutrient composition,solubility characteristics,flowability,rheological properties and storage stability of the three kinds of black grains.The results showed that both the treatments significantly decreased the contents of crude fat,starch and anthocyanin(P<0.05),and improved the solubility(P<0.05),but they did not markedly change protein contents.After either treatment,the flowability of black rice and black bean did not change noticeably,while that of rye was improved.All samples showed a non-Newtonian fluid shear thinning behavior.During 45-day accelerated storage,the free fatty acid content and peroxide value of each kind of unprocessed grain were higher than those of the drum-dried and extruded counterparts,and all the unprocessed and processed samples showed similar changes in carbonyl value change.Either treatment could alleviate grain quality deterioration caused by lipid oxidation and improve storage stability.Our research results provide theoretical data for developing ready-to-eat black grain products.

关 键 词：黑麦 黑米 黑豆 挤压膨化 滚筒干燥 营养成分 储藏稳定性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]