几种传统大米爆米花的特性比较研究  

Comparative study on characteristics of several traditional rice popcorn

作　　者：吴隆坤 韦嘉佳 李佩 李哲 肇立春 WU Long-kun;WEI Jia-jia;LI Pei;LI Zhe;ZHAO Li-chun(College of Grain,Shenyang Normal University,Shenyang 110034,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2023年第6期8-11,共4页Cereals & Oils

基　　金：辽宁省应用基础研究计划(2022JH/101300180);辽宁省教育厅科学研究项目(LFW201905)。

摘　　要：以稻花香米(粳米)、泰国香米(籼米)、香糯米(籼米)、糙米(粳米)4种大米为原料,采用传统老式爆米花机制作爆米花,对其膨化特性、储藏特性、糊化特性、纤维素热特性及化学结构等进行测定。结果表明:4种爆米花的比体积大小排序为稻花香米>香糯米>糙米>泰国香米,粳米鳞片体积大于籼米;储藏性能随时间延长而变差,7 d后的感官评分由高到低分别是糙米>稻花香米>泰国香米>香糯米;爆米花粉黏度峰值、衰减值、回生值均低于其原料米粉,爆米花粉黏度下降,热稳定性和抗老化能力提高,说明爆破过程破坏了米粉原有的分子结构和化学成分;纤维素的糊化焓值和部分红外光谱特征峰强度降低,说明纤维素的聚集态和化学结构也发生了一定改变。Using four kinds of rice,namely Daohuanxiang rice(japonica rice),Thai fragrant rice(indica rice),fragrant glutinous rice(indica rice),and brown rice(japonica rice),as raw materials,traditional old-fashioned popcorn machines were used to produce popcorn.The puffing characteristics,storage characteristics,gelatinization characteristics,cellulose thermal properties,and chemical structure of the popcorn were measured.The results showed that the specific volume size of the four kinds of popcomn was ranked as fllows:Daohuanxiang rice>fragrant glutinous rice>brown rice>Thai fragrant rice,and the scale volume of japonica rice was greater than that of indica rice.The storage performance deteriorates with time,and after 7 d,the sensory scores from high to low were brown rice>Daohuanxiang rice>Thai fragrant rice>fragrant glutinous rice.The viscosity peak value,attenuation value and retrogradation value of the popcorn pollen were lower than those of its raw material rice flour.The viscosity of the popcorn pollen decreased,and its thermal stability and anti-aging ability improved,indicating that the explosion process destroyed the original molecular structure and chemical composition of rice flour.The decrease in the enthalpy of gelation of cellulose and the intensity of some infrared spectral characteristic peaks indicates that the aggregation state and chemical structure of cellulose have also undergone certain changes.

关 键 词：大米 爆米花 膨化特性 储藏特性 纤维素 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]