水热处理对大米品质特性及其体外消化的研究  

Effects of Hydrothermal Treatment on Quality Characteristics and in vitro Digestion of Rice

作　　者：李圆圆 朱玉 杜恺 杨海波 丁双鲲 高雨晨 杨立健 杜先锋 Li Yuanyuan;Zhu Yu;Du Kai;Yang Haibo;Ding Shuangkun;Gao Yuchen;Yang Lijian;Du Xianfeng(School of Tea and Food Science and Technology,Anhui Agricultural University,Anhui Agricultural Products Processing Engineering Laboratory,Hefei 230036;Anhui Yingshang Wanrun Rice Industry Co.,Ltd.,Fuyang 236200)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,合肥230036 [2]安徽颍上县皖润米业有限公司,阜阳236200

出　　处：《中国粮油学报》2023年第1期29-37,共9页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省中央引导地方科技发展专项(202107d06020012)。

摘　　要：以籼稻为原料,采用超声波、蒸煮、超高压等一系列辅助处理,通过单因素和正交实验优化,得到慢消化蒸谷米的最优工艺参数为:超声波大小550 W、蒸煮时间30 min、超高压功率450 MPa,最终产品GI值为46,属于低GI食品。并通过GC-MS、电子鼻、傅里叶红外光谱对其消化特性和品质特性进行分析。结果表明,电子鼻主成分分析总贡献率高达97.9%,GC-MS实验中得出慢消化蒸谷米出现了反式-2-癸烯醛、2-丁基-2-辛烯醛、苯甲酸乙烯酯以及2-己基-1-癸醇等特征性香气成分,傅里叶红外光谱数据表明超高压、超声波等一系列处理促进了淀粉糊化。其模糊综合感官评分为86.3,由此可知慢消化蒸谷米品质较好,气味、外观品质、软硬度、弹性、黏性均具有良好的感官品质。Indica rice was used as raw material, a series of auxiliary treatments, such as ultrasonic wave, cooking and ultra-high pressure were used. Through single factor and orthogonal experiments, the optimal process parameters of steamed rice were as follows: ultrasonic wave size of 550 W, cooking time of 30 min, and ultra-high pressure power of 450 MPa. The final product GI value was 46, being low GI food. GC-MS, electronic nose and Fourier transform infrared spectroscopy were used to analyze the digestion characteristics and quality characteristics. Results indicated that the electronic nose principal component analysis(total contribution rate was as high as 97.9%. In GC-MS experiment, the characteristic aroma components of trans-2-decyl olefine aldehyde, 2-butyl-2-octene aldehyde, benzoic acid, vinyl acetate and 2-hexyl-1-decyl alcohol, etc. appeared in the parboiled rice.Fourier infrared spectrum data indicated that ultra-high pressure, ultrasonic and a series of treatment promoted the starch gelatinization. The fuzzy comprehensive sensory score of steamed rice was 86.3, indicating that steamed rice had a good sensory quality, including smell, appearance quality, hardness, elasticity and viscosity.

关 键 词：籼稻 慢消化蒸谷米 血糖生成指数(GI) 食味品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]