富硒营养强化留胚米的制备工艺优化及其品质特性研究  

Study on Optimization of Preparation Technology and Quality Characteristics of Selenium-enriched Rice with Retained Germ

作　　者：刘晓飞[1] 李祥 孟倩楠 刘畅[1] 张娜[1] LIU Xiaofei;LI Xiang;MENG Qiannan;LIU Chang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,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：《食品工业科技》2023年第5期174-184,共11页Science and Technology of Food Industry

基　　金：黑龙江省科技重大专项资助(2020ZX08B02)。

摘　　要：为了满足人们对元素硒的补充需求,本文以留胚米为原料,采用超声波浸吸法制备富硒营养强化留胚米,通过单因素实验、主成分分析以及响应曲面试验优化最佳工艺条件,并对其蒸煮特性、质构特性、糊化特性和热特性等品质特性进行研究。结果表明:最佳工艺条件为超声波浸吸时间8.25 min、超声波浸吸温度40℃、超声波功率150 W,此条件下制备的富硒营养强化留胚米综合评分为97.31±0.12分,留胚米表面气孔均匀形成,不易流动水和自由水含量增加,米粒蒸煮特性良好,质地疏松,软且不粘,口感爽滑,营养品质提高。In order to meet the needs of people to supplement the element selenium,in this paper,rice with retained germ was used as raw material to prepare selenium-enriched rice with retained germ by ultrasonic soaking.The optimal process conditions were optimized by single factor experiment,principal component analysis and response surface experiment,and the quality characteristics such as cooking characteristics,texture characteristics,gelatinization characteristics and thermal characteristics of rice with retained germ were studied.The results showed that the optimal process conditions were ultrasonic soaking time 8.25 min,ultrasonic soaking temperature 40℃and ultrasonic power 150 W.Under these conditions,the comprehensive score of selenium-enriched rice with retained germ was 97.31±0.12.The surface pores of rice with retained germ were uniformly formed,the content of immobilized water and free water was increased,the cooking characteristics of rice grains were good,the texture was loose,soft and non-sticky,the taste was smooth,and the nutritional quality was improved.

关 键 词：留胚米 硒 超声波浸吸 品质特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]