气流膨化工艺参数对藜麦理化性质和营养成分的影响  

Effects of Air Puffing Process Parameters on Nutrient Composition and Physicochemical Property of Quinoa

作　　者：李鹏 赵嘉祺 杨红澎 周学永 付荣霞 LI Peng;ZHAO Jiaqi;YANG Hongpeng;ZHOU Xueyong;FU Rongxia(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;College of Agronomy&Resources and Environment,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津农学院农学与资源环境学院,天津300384

出　　处：《食品科技》2021年第12期166-172,共7页Food Science and Technology

基　　金：天津市重点研发计划科技支撑重点项目(17YFZCNC00220);天津市技术创新引导专项(基金)企业科技特派员项目(20YDTPJC00980)。

摘　　要：文章研究了气流膨化工艺参数(膨化压力和水分添加量)对藜麦的爆开率、膨化度、密度、糊化度、色差及营养成分的影响。结果表明,当膨化压力由0.9 MPa增加到1.2 MPa时,藜麦爆开率和膨化度呈逐渐增加的趋势;随着水分添加量由0%增加到12%时,藜麦爆开率和膨化度呈先增加后减小的趋势。藜麦密度随膨化压力的增加而明显降低,随着水分添加量增加呈先降低后升高的趋势。藜麦糊化度起初受膨化压力和水分添加量影响较小,当膨化压力和水分添加量进一步增大时糊化度下降。与膨化前相比,藜麦色度降低,其中亮度(△L^(*))、黄蓝度(△b^(*))和总色差(△E)变化幅度较大,而红绿度(△a^(*))变化幅度较小。藜麦中的水分、蛋白质、脂肪、淀粉随着膨化压力的增加呈降低趋势,降幅最大可达58.16%、7.57%、7.87%和18.60%,还原糖含量最大降幅为79.38%。In this paper,the effects of air puffing process parameters (puffing pressure and water addition) on the burst rate,puffing degree,density,gelatinization degree,color difference and nutritional composition of quinoa were studied.The results showed that when the puffing pressure increased from 0.9 MPa to 1.2 MPa,the explosion rate and expansion degree of quinoa increased gradually;with the increase of water content from 0% to 12%,the explosion rate and expansion degree of quinoa increased at first and then decreased.The density of quinoa decreased obviously with the increase of puffing pressure,and decreased at first and then increased with the increase of water content.At first,the gelatinization degree of quinoa was less affected by puffing pressure and water addition,but decreased with the further increase of puffing pressure and water addition.Compared with that before puffing,the chromaticity of quinoa decreased,and the changes of luminance (△L^(*)),yellow-blue (△b^(*)) and total color difference (△E) were larger,while the change of red-green (△a^(*)) was smaller.The water,protein,fat and starch in quinoa decreased with the increase of puffing pressure,with a maximum decrease of 58.16%,7.57%,7.87% and 18.60%,and the maximum decrease of reducing sugar content was 79.38%.

关 键 词：气流膨化 藜麦 营养 糊化度 爆开率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]