高温流化改善青稞米蒸煮品质及机理研究  

Improving Cooking Quality of Highland Barley by High-Temperature Fluidization and Exploring Its Mechanisms

作　　者：李永富[1,3] 高纪儒 杜艳 黄金荣 史锋 陈正行[1] Li Yongfu;Gao Jiru;Du Yan;Huang Jinrong;Shi Feng;Chen Zhengxing(School of Food Science and Technology,National Engineering Laboratory for CerealFermentation Technology,Jiangnan University,Wuxi 214122;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122;Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province,Jiangnan University,Wuxi 214122;Qinghai Huashi Technology Investment Management Co.,Ltd.,Qinghai Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Xining 810016)

机构地区：[1]江南大学食品学院,江南大学粮食发酵工艺与技术国家工程实验室,无锡214122 [2]江南大学食品科学与技术国家重点实验室,无锡214122 [3]江苏省生物活性制品加工工程技术研究中心,无锡214122 [4]青海华实科技投资管理有限公司,青海省青稞资源综合利用工程技术研究中心,西宁810016

出　　处：《中国粮油学报》2022年第10期116-123,共8页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400501)。

摘　　要：采用高温流化技术处理青稞米,改善其蒸煮品质。考察流化温度、进料速度、处理时间及补水量4个因素对青稞米蒸煮硬度的影响,正交实验得到最优工艺参数为:流化温度175℃、进料速度60 kg/h、流化时间80 s。当青稞米与大米同煮时,青稞米的蒸煮硬度为1409.75 g,与大米蒸煮硬度相近;淀粉糊化度升高了17.6%,高温流化青稞米与大米同煮能够同煮同熟,且其咀嚼性降低、黏着性增加,食味品质得到明显改善。高温流化使得青稞米淀粉颗粒间隙增大、结晶度下降、吸水率增加,吸水性能提升,这是青稞米蒸煮品质改善的主要原因。In this study,high-temperature fluidization technology was applied to improve the cooking quality of highland barley.The effects of fluidization temperature,feeding rate,treating time and water supplemental amount on the cooking hardness of highland barley were studied.The optimal processing parameters for fluidizing highland barley,i.e.,fluidization temperature 175℃,feeding rate 60 kg/h,fluidizing time 80 s,were obtained through orthogonal experiments.In this condition,the cooking hardness of highland barley was decreased to 1409.75 g,which was close to the hardness of cooked white rice,the gelatinization degree of starch increased by 17.6%,thereby the treated highland barley can be cooked with white rice,and the highland barley of high-temperature fluidization and white rice can be cooked simultaneously.After the highland barley was treated by high temperature fluidization,its adhesiveness was increased,and its eating quality was significantly improved.High temperature fluidization generated gaps in the starch granules and decreased starch crystallinity of highland barley,thereby improved its water absorption performance,which hada great application potential for improve the cooking quality of the highland barley.

关 键 词：青稞米 高温流化 蒸煮品质 结构 水分行为 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]