发芽对糙米粉性质及糙米鲜湿米线品质的影响  

Effects of Germination on the Properties of Brown Rice Flour and Quality of Fresh Wet Brown Rice Noodle

作　　者：张吴昊 费扬 霍艳荣[1] 李永新 陈刚[1] 杨虎清[1] ZHANG Wu-hao;FEI Yang;HUO Yan-rong;LI Yong-xin;CHEN Gang;YANG Hu-qing(School of Food and Health,Zhejiang Agriculture and Forestry University,Lin’an 311300,China)

机构地区：[1]浙江农林大学食品与健康学院,浙江临安311300

出　　处：《保鲜与加工》2023年第8期47-53,共7页Storage and Process

摘　　要：比较了发芽和未发芽糙米米粉直链和支链淀粉含量、水合特性、糊化特性差异,并探究了发芽对糙米鲜湿米线蒸煮品质、质构特性、微观结构、营养成分及感官品质的影响。结果表明:与未发芽糙米粉相比,发芽糙米粉的直链、支链淀粉含量分别下降了11.19%和15.49%;水合特性提高,在100℃下溶水率和溶胀率分别提高了1.75倍和1.15倍,糊化特性中黏度的降低与发芽糙米鲜湿米线蒸煮损失率提高、质构硬度和弹性降低、微观结构松散均密切相关;发芽糙米制备的鲜湿米线口感更加柔软顺滑,营养价值更高。The difference in amylose and amylopectin contents,hydration properties,and gelatinization properties of brown rice flour before and after germination was compared,and the effects of germination on cooking quality,texture properties,microstructure,nutritional components,and sensory quality of brown rice fresh wet rice noodles were inves⁃tigated.The results showed that compared with ungerminated brown rice flour,the amylose and amylopectin contents of germinated brown rice flour decreased by 11.19%and 15.49%,respectively,the hydration characteristics increased,water solubility and swelling rate at 100℃increased by 1.75 times and 1.15 times,respectively,the decrease of viscos⁃ity in gelatinization characteristics was closely related to the increase of cooking loss rate,the decrease of texture hard⁃ness and elasticity,and the loose microstructure of germinated brown rice.Germinated brown rice noodles had a softer and smoother taste and higher nutritional value.

关 键 词：糙米 发芽糙米 粉质性质 鲜湿米线 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]