挤压预糊化淀粉的性能及其添加对糙米发糕品质的影响  

The Properties of Extruded Pregelatinized Starch and the Effect of Its Addition on the Quality of Steamed Brown Rice Cakes

作　　者：李小林 李建勋 张文娟 肖紫鸣 魏纪平[2] 宋文军[1] LI Xiaolin;LI Jianxun;ZHANG Wenjuan;XIAO Ziming;WEI Jiping;SONG Wenjun(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;College of Biotechnology,Tianjin Modern Vocational and Technical College,Tianjin 300350,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津现代职业技术学院生物工程学院,天津300350

出　　处：《食品工业科技》2022年第15期66-72,共7页Science and Technology of Food Industry

基　　金：天津市科技计划项目(18YFZCNC01140);天津市津南区科技计划项目(20190112)。

摘　　要：通过挤压不同水分含量(45%、25%和18%)的大米淀粉制备预糊化大米淀粉,测定其分子量、结晶度、糊化度、水吸收指数、水溶解指数、冷糊黏度等指标,并考察了预糊化淀粉添加对糙米粉糊化特性及糙米发糕品质的影响。结果表明,与原大米淀粉相比,45%、25%和18%水分含量挤压制备的预糊化大米淀粉结晶度分别降低了51.93%、58.93%和59.04%;水吸收指数分别提高了1.56、4.69和6.11倍;水溶解指数分别提高了7.04、16.30和27.64倍;冷糊黏度分别提高了2.00、21.44和14.67倍。挤压还使大米淀粉分子发生降解,产生了更多的小链分子。预糊化大米淀粉性能变化与挤压过程中淀粉的水分含量有关。添加预糊化大米淀粉显著提高了糙米发糕的品质(P<0.05),高的冷糊黏度和低的分子量(18%水分挤压)更有利于制备比容大(1.64 cm^(3)/g)、孔洞细腻均匀、硬度低(338.59 g)和有弹性的糙米发糕。Pregelatinized rice starch was prepared by extruding rice starch with different moisture content(45%,25%and18%),and its molecular weight,crystallinity,gelatinization degree,water absorption index,water solubility index and cold paste viscosity were determined.Meanwhile,the effects of pregelatinized starch addition on the pasting characteristics of brown rice flour and the quality of steamed brown rice cakes were investigated.The results showed that compared with the native rice starch,pregelatinized rice starch prepared by extrusion of 45%,25%and 18%moisture content decreased in crystallinity by 51.93%,58.93%and 59.04%,the water absorption index increased by 1.56,4.69 and 6.11 times,the water solubility index improved by 7.21,16.64 and 28.21 times,the cold paste viscosity increased by 2.00,21.44 and 14.67 times,respectively.Extrusion also degraded rice starch molecules,producing more small chain molecules.The changes in the properties of pregelatinized rice starch were related to the moisture content of the starch during the extrusion process.The quality of steamed brown rice cake was significantly improved with the addition of pregelatinized rice starch.The high cold paste viscosity and low molecular weight(18%moisture extrusion)were more conducive to the preparation of steamed brown rice cakes with large specific volume(1.64 cm^(3)/g),fine and uniform pores,low hardness(338.59 g)and elasticity.

关 键 词：预糊化淀粉 挤压 分子量 黏度 糙米发糕 性能 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]