不同高直链玉米淀粉添加量对滚筒干燥碎米粉品质的影响  

Effect of the addition of high-amylose maize starch content on quality of drum-dried broken rice flour

作　　者：洪莹 邵子晗 曹磊[1] 宋玉[1] 陶澍[1] 刘超[1] 孙剑 HONG Ying;SHAO Zihan;CAO Lei;SONG Yu;TAO Shu;LIU Chao;SUN Jian(Institute of Agro-Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,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

出　　处：《食品与发酵工业》2022年第8期159-165,共7页Food and Fermentation Industries

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(AHCYJSTX-16);安徽省重点研究和开发计划(202004a06020037)。

摘　　要：该试验通过在碎米粉中添加不同含量直链淀粉,再应用滚筒干燥制成即食冲调碎米粉(drum-dried broken rice flour, DBRF),分析样品的水溶性指数、吸水指数、结块率、稳定性、流变特性、糊化特性和体外消化特性的变化情况,研究不同直链淀粉含量对DBRF产品品质和特性的影响。结果表明,随着原料中直链淀粉含量的增加,DBRF淀粉体外消化率显著降低,快消淀粉(rapidly digestible starch, RDS)含量降低,慢消淀粉(slowly digestible starch, SDS)和抗性淀粉(resistant starch, RS)含量增加,水溶性指数、吸水性指数、峰值黏度、谷值黏度、最终黏度均呈上升趋势。在直链淀粉含量30%时,DBRF的结块率最低,稳定性最好,此时样品中RDS、SDS和RS质量分数分别为(34.97±2.50)%,(39.23±0.70)%和(25.79±1.81)%。研究可为通过调整原料中直链淀粉含量获得较好的冲调特性和低消化特性的即食冲调米粉提供理论依据。In this study, drum-dried broken rice flour(DBRF) was prepared by adding different levels of amylose into the broken rice flour before drum drying. The effects of amylose concentrations on the quality and properties of DBRF were evaluated by analyzing the water solubility index, water absorption index, caking rates, stabilities, rheological properties, gelatinization properties and in vitro digestion characteristics. The results showed that along with the amylose content increase, the starch digestibility in vitro and rapidly digestible starch(RDS) content of the DBRF significantly decreased, while the slowly digestible starch(SDS) contents, the resistant starch(RS) contents, the upregulated water solubility index, the water absorption index, the peak viscosity, the valley viscosity and the final viscosity were found slowly increased. When the amylose contents reached 30%, the DBRF exhibited the lowest caking rate and the best stability. Meanwhile, the mass fractions of RDS, SDS and RS up to(34.97±2.50)%,(39.23±0.70)% and(25.79±1.81)%, respectively. Therefore, the results of this study could provide a theoretical basis for adjusting the amylose content in the raw materials in order to make optimized instant broken rice flour with better reconstitution characteristics and low digestibility.

关 键 词：碎米 直链淀粉 滚筒干燥 冲调特性 体外消化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.3[轻工技术与工程—食品科学与工程]