预糊化时间对即食冲调米粉品质的影响  

Effect of Pregelatinization Time on the Quality of Instant Rice Powder

作　　者：邵子晗 洪莹 曹磊[1] 宋玉[1] 陶澍[1] 刘超[1] 孙剑 刘飞 SHAO Zihan;HONG Ying;CAO Lei;SONG Yu;TAO Shu;LIU Chao;SUN Jian;LIU Fei(Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Huainan Xinfei Information Technology Co.Ltd.,Huainan 232001,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]淮南市鑫飞信息技术有限公司,安徽淮南232001

出　　处：《食品科学》2022年第4期53-59,共7页Food Science

基　　金：安徽省农业科学院学科建设专项(2021YL088);安徽省科技重大专项(18030701148);安徽省农产品加工产业技术体系项目(AHCYJSTX-16);安徽省重点研究和开发计划项目(202004a06020037)。

摘　　要：以碎米为主要原料,采用湿热方法对原料进行预糊化,再应用滚筒干燥制备成即食冲调米粉,通过分析即食冲调米粉的吸水性指数、水溶性指数、流变特性、微观结构、消化特性,研究预糊化时间对样品的影响。结果表明:预糊化处理后的米粉冲调特性和消化性质得到显著改善,相对于未进行预糊化处理组样品,经过30 min预糊化后,吸水性指数和水溶性指数显著增加9%和50%,结块率下降了1.87%,糊化度增加21%,淀粉总水解率增加21%,快速消化淀粉含量增加57%(P<0.05)。本研究结果可以为预糊化处理改善滚筒干燥后米粉的冲调特性和消化特性提供理论依据。In this work,broken rice was pre-gelatinized by a wet heating method followed by roller drying to prepare ready-to-eat cooked rice powder.The effect of pregelatinization time on the water absorption index(WAI),water solubility index(WSI),rheological properties,and microstructure and digestion characteristics of instant rice powder was evaluated.The results showed that the reconstitution characteristics and digestibility of instant rice powder were improved by pregelatinization.Compared to the unpregelatinized sample,pregelatinization for 30 min increased WAI,WSI,gelatinization degree,starch hydrolysis rate and fast digestible starch content by 9%,50%,21%,21%and 57%(P<0.05),respectively;and decreased caking rate by 1.87%.

关 键 词：滚筒干燥 预糊化 冲调特性 消化特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]