冲调米粉酶解耦合挤压膨化工艺优化及其产品性质分析  

Optimization of Enzymatic Decoupling Coupled Extrusion Process of Brewed Rice Powder and Analysis of Product Properties

作　　者：肖家喜 段映羽 邹晓琴 张名位[1,2] 张瑞芬[1] 刘磊 张元 马勤 Xiao Jiaxi;Duan Yingyu;Zou Xiaoqin;Zhang Mingwei;Zhang Ruifen;Liu Lei;Zhang Yuan;Ma Qin(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory Processing,Guangzhou 510640;College of Life Sciences,Yangtze University,Jingzhou 434000;School of Biotechnology and Health Sciences,Wuyi University,Jiangmen 529020)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610 [2]长江大学生命科学学院,荆州434000 [3]五邑大学生物科技与大健康学院,江门529020

出　　处：《中国粮油学报》2023年第8期49-57,共9页Journal of the Chinese Cereals and Oils Association

基　　金：广东特支计划本土创新团队项目(2019BT02N112);广东省农业科学院人才引进项目(R2019YJ-YB1003);广东省农业科学院农业优势产业学科团队建设项目(202108TD);广东省农业科技创新推广项目(粤财农〔2021〕170号);广东省财政厅专项(粤财农〔2021〕161号)。

摘　　要：为了降低大米粉的黏度和改善大米粉的冲调分散性,建立大米粉酶解耦合挤压膨化加工技术。研究以大米为原材料,采用单因素正交实验,优化酶解耦合挤压膨化处理工艺,确定最佳工艺条件为:原料粉碎度80~100目、高温α-淀粉酶的用量600 U/g、挤出温度150℃、喂料量24 kg/h、螺杆转速160 r/min、水质量分数16%。在该工艺条件下,制备的大米粉水溶性指数(WSI)为66.30%,比直接挤压膨化提高了168.10%;吸水性指数(WAI)为1.85,结块率为4.27%,分散时间为31.75 s,比直接挤压膨化分别降低了71.27%、87.80%和27.42%;大米粉峰值黏度为176.67 cP,比直接挤压膨化降低了72.03%,且糊化特性曲线趋于平直。结果说明酶解耦合挤压膨化处理可以显著降低大米粉的黏度和改善大米粉的冲调分散性。In order to reduce the viscosity of rice powder and improve the dispersibility of rice powder,a rice powder enzymatic hydrolysis coupled extrusion processing technology was established.In this study,rice was used as the raw material,and the single-factor orthogonal experiment was used to optimize the technological conditions of the enzymatic hydrolysis coupled extrusion and puffing treatment.The optimum process conditions were determined as follows:the raw material pulverization degree was 80~100 mesh,the dosage of high temperatureα-amylase was 600 U/g,the extrusion temperature was 150℃,the feeding amount was 24 kg/h,the screw speed was 160 r/min,and the feed moisture was 16%.Under these process conditions,the WSI of the prepared rice powder was 66.30%,168.10%higher than that of direct extrusion.The WAI was 1.85,the agglomeration rate was 4.27%,and the dispersion time was 31.75 s,71.27%,87.80%,and 27.42%lower than those of direct extrusion,respectively.The peak viscosity of rice powder was 176.67 cP,72.03%lower than that of direct extrusion,and the gelatinization characteristic curve tends to be flat.These results indicated that enzymatic hydrolysis coupled with extrusion can significantly reduce the viscosity of rice powder and improve the dispersibility of rice powder.This study can provide some theoretical support for the production and processing of rice and other cereal convenience foods.

关 键 词：大米粉 挤压膨化 高温Α-淀粉酶 冲调性 黏度 工艺优化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]