薯类淀粉挤压制备重组米的加工特性研究  被引量:6

Study on processing characteristics of rice analogs prepared by extrusion of tuber starch

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作  者:宋燕燕 张克 赵丹 李培刚 王冰 王也[3] 杜志龙[3] 薛文通[4] SONG Yanyan;ZHANG Ke;ZHAO Dan;LI Peigang;WANG Bing;WANG Ye;DU Zhilong;XUE Wentong(COFCO International(Beijing)Co.,Ltd.,Beijing 100020,China;China National Packaging and Food Machinery Co.,Ltd.,Beijing 100083,China;Chinese Academy of Agriculture Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China;College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区:[1]中粮国际(北京)有限公司,北京100020 [2]中国包装和食品机械有限公司,北京100083 [3]中国农业机械化科学研究院集团有限公司,北京100083 [4]中国农业大学食品科学与营养工程学院,北京100083

出  处:《包装与食品机械》2022年第6期1-7,共7页Packaging and Food Machinery

基  金:国家重点研发计划项目(2016YFD0401305);国有资本金项目(GZ202007-02);国家马铃薯产业技术体系(CARS-09-P28)。

摘  要:为从3种薯类(马铃薯、木薯和甘薯)淀粉中筛选加工适应性好的薯类,通过薯类淀粉和大米粉混合后制备重组米,测定挤压原料和重组米的理化性质,用SPSS软件分析质构特性和其他理化性质间的相关性。试验结果表明,薯类淀粉使重组米最大黏附力和黏附性减小;马铃薯重组米的硬度、咀嚼性和弹性最大,分别超出甘薯重组米21%,22%,45%,加工重组米的适应性最好;重组米质构特性与糊化黏度显著相关,R^(2)在0.96以上。研究为重组米品质改善和薯类原料筛选提供理论指导。In order to select the potato with good adaptability to processing of rice analogs(RA) from three kinds of tuber starch(potato,cassava and sweet potato),RA were prepared by mixing potato starch and rice flour. The physicochemical properties of extruded raw materials and RA were measured. The correlation between texture properties and other physicochemical properties was analyzed by SPSS software. Experimental results show that potato starch reduces the maximum adhesion and adhesiveness of RA. The hardness,chewiness and elasticity of RA prepared from potato starch were the largest,which exceeds 21%,22% and 45% of RA prepared from sweet potato,respectively.The adaptability of processed RA was the best. The texture characteristics of RA are significantly correlated with gelatinization viscosity,and R^(2) is more than 0.96. The study provides theoretical guidance for improving the quality of RA and screening potato raw materials.

关 键 词:双螺杆挤压 重组米 理化性质 相关性分析 

分 类 号:TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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