富硒锌重组米挤压工艺优化及糊化特性研究  

Study on extrusion process and pasting properties of selenium and zinc rich recombined rice

作　　者：刘畅[1] 赵香香 刘晓飞[1] 杨春瑜[1] 张娜[1] LIU Chang;ZHAO Xiang-xiang;LIU Xiao-fei;YANG Chun-yu;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《粮食与油脂》2023年第1期52-57,共6页Cereals & Oils

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B02)。

摘　　要：以糙米粉为原料,通过加入L-硒-甲基硒代半胱氨酸和L-乳酸锌2种营养强化剂制备全谷物挤压重组米。在单因素试验的基础上通过响应面法优化重组米的挤压工艺,并对重组米的糊化特性进行分析。结果表明:最优工艺为挤压温度92℃、螺杆转速180 r/min、物料水分含量28%、原料粒度0.20 mm,此条件下制备的重组米平均综合得分为80.1842±0.5312;重组米糊化特性的各项指标均低于大米、留胚米和糙米;重组米中硒含量为(182.2208±6.6253)μg/kg,锌含量为(15.4589±2.2260)mg/kg。Using brown rice flour as raw material,extruded whole grain recombined rice was prepared by adding two nutritional enhancers,L-selenomethylselenocysteine and L-zinc lactate.On the basis of single factor experiment,the extrusion process of recombined rice was optimized by response surface methodology,and the pasting properties of recombined rice were analyzed.The results showed that the optimum processing conditions were extrusion temperature 92℃,screw speed 180 r/min,material moisture content 28%,raw material particle size 0.20 mm,and the average comprehensive score of recombined rice prepared under these conditions was 80.1842±0.5312.The pasting properties of recombined rice were lower than those of rice,germ retained rice and brown rice.The selenium content in recombined rice was(182.2208±6.6253)μg/kg,and zinc content was(15.4589±2.2260)mg/kg.

关 键 词：重组米 硒 锌 糊化特性 响应面 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]