以优糖米为原料的初加工产品开发研究  

Development of Primary Processing Products with“Youtang Rice”as Raw Material

作　　者：杨瑞芳[1] 朴钟泽[1] 万常照[1] 王亚[2] 李刚燮 白建江[1] Yang Ruifang;Piao Zhongze;Wan Changzhao;Wang Ya;Li Gangxie;Bai Jianjiang(Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403;Cereal Crops Research Institute,Henan Academy of Agricultural Sciences,Zhengzhou 450002;National Academy of Agricultural Science,RDA,Suwon 441857,Korea)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]河南省农业科学院粮食作物研究所,郑州450002 [3]韩国农村振兴厅农业技术学院,水原441857

出　　处：《中国粮油学报》2021年第1期148-154,共7页Journal of the Chinese Cereals and Oils Association

基　　金：沪农科推字(2018)第2-1;农科创(2017A05);中韩国际合作项目(PJ013647)。

摘　　要：优糖米富含抗性淀粉,是一种新型功能稻米。优糖米饭可以控制餐后血糖急剧升高,增加饱腹感,特别适合糖尿病患者食用。以优糖米为研究对象,对其蒸煮和食味品质进行分析,发现其直链淀粉淀粉含量高,米饭硬度高,黏度小,口感差。为了改善其食味品质,通过控制优糖米的含水量,焙炒制备出优糖米熟粉,并且通过对比研究获得优糖米熟粉的最佳食用方法。通过气相色谱-质谱(GC-MS)联用技术对比优糖米焙炒前后的挥发性香味物质,发现优糖米熟粉香味物质明显增加。优糖米熟粉食用方便,不仅具有焙烤的香味,而且其抗性淀粉质量分数为20%以上,可作为主要基料进一步开发出低血糖指数加工产品。Youtang rice is rich in resistant starch and is a new type of functional rice,which can control the sharp rise of the postprandial blood sugar level and increase satiety,making it especially suitable for diabetics.In this study,the cooking and eating quality traits of Youtang rice was analyzed,and it was found that Youtang rice had high amylose content,high hardness,low viscosity and poor eating quality.In order to improve its eating quality,for the first time,Youtang rice flour was developed by controlling its water content and roasting it,and the best way to consume it was determined by a comparison analysis.By comparing the volatile aromatic substances before and after roasting of Youtang rice by GC-MS technology,it was found that the aromatic substances increased significantly after roasting.Youtang rice flour was convenient to eat with a roasted flavor,and had a resistant starch content of more than 20%,and could be used as the main base to develop a variety of processed products with low glycemic index suitable for diabetics.

关 键 词：优糖米 抗性淀粉 血糖指数 糖尿病 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]