高抗性淀粉大米对方便米粉品质及GI的影响  

Effect of High Resistant Starch Rice on Quality and GI of Instant Rice Flour

作　　者：杨健 张星灿 华苗苗[1] 罗秋雨 宋德明 周泽林 刘建 任元元[1,2] 罗霜霜 吴淼 尤霜[1] 钟雪婷 Yang Jian;Zhang Xingcan;Hua Miaomiao;Luo Qiuyu;Song Deming;Zhou Zelin;Liu Jian;Reng Yuanyuan;Luo Shuangshuang;Wu Miao;You Shuang;Zhong Xueting(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu 611130;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu 611130;Chengdu tianjianjun Agricultural Technology Co.,Ltd.,Chengdu 611130)

机构地区：[1]四川东方主食产业技术研究院,成都611130 [2]四川省食品发酵工业研究设计院,成都611130 [3]成都天健君农业科技有限公司,成都611230

出　　处：《中国粮油学报》2021年第8期1-8,共8页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技计划重点研发项目(2019YFN0171);四川省科技计划重点研发项目(2020YFN0148)。

摘　　要：开发低血糖生成指数(GI)方便米粉满足糖尿病和超重/肥胖人群的饮食需求,研究高抗性淀粉(RS)大米对方便米粉冲泡特性、质构特性、感官评分、微观结构及GI的影响。结果表明,高RS的添加提高了方便米粉断条率与吐浆值,降低感官评分值;方便米粉硬度、咀嚼性有所增加,黏性、弹性、回复性先增加后减少;提高了方便米粉中RS的含量,并使其GI值降低;通过SEM分析,高RS大米较普通大米制作的方便米粉剖面结构更具连续性,结构更为致密,孔洞明显减少;通过XRD分析,添加高RS大米的方便米粉在14°附近有一个特征峰。In order to develop instant rice flour with low GI(glycemic index)to meet the dietary needs of diabetic and overweight/obese people,the effects of high RS(resistant starch)rice on brewing characteristics,texture characteristics,sensory score,microstructure and GI of instant rice flour were studied in the present study.The results showed that the addition of high RS increased the broken rate and spitting value of instant rice flour,and the sensory score decreased accordingly;the hardness and chewiness of instant rice flour increased;while the viscosity,elasticity and resilience increased first and then decreased next;the content of RS in instant rice flour increased,and the GI value decreased.The profile structure of instant rice flour made by high RS rice was more continuous than that made by ordinary rice through SEM analysis.XRD analysis showed that the instant rice flour with high RS rice had a characteristic peak near 14°.

关 键 词：高抗性淀粉大米 方便米粉 抗性淀粉 血糖生成指数 微观结构 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]