酶法制备谷物杂粮粉冲调性的工艺优化  

Process optimization of reconstituability of multigrain powder prepared by enzymatic method

作　　者：狄冰倩 马丽媛[1] 尚尔坤 仁青拉姆 贺馨颖 逯本涵 DI Bing-qian;MA Li-yuan;SHANG Er-kun;RENQING La-mu;HE Xin-ying;LU Ben-han(College of Food and Pharmaceutical Engineering,Sui Hua University,Sui Hua 152061,China;Suihua Inspection and Testing Center,Sui Hua 152000,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061 [2]绥化市检验检测中心,黑龙江绥化152000

出　　处：《粮食与饲料工业》2023年第5期18-22,共5页Cereal & Feed Industry

基　　金：黑龙江省大学生创新创业训练计划项目(202110236005);绥化学院科研创新团队(玉米功能性食品研发团队SIT05003)。

摘　　要：以玉米、小米、红豆、高粱、燕麦粉碎混合后的杂粮粉作为原料,采用酶解方法制得一种具有良好冲调性的产品,其成品包含所用杂粮的全部营养功能,此外原料经过酶解处理后也具有良好的消化性能。将上述五种杂粮粉经复合酶酶解处理后,以结块率和冲调稳定性为指标,研究冲调温度、蔗糖添加量、杂粮粉粒径、麦芽糊精的添加量以及黄原胶与微晶纤维素的配比对杂粮粉冲调性的影响。结果表明:当冲调温度为80℃、蔗糖添加量为18%、麦芽糊精添加量为22%、黄原胶与微晶纤维素的配比为1∶1、谷物粒径为180μm时,制得的杂粮粉冲调稳定性最高,同时结块率最低,经验证试验得最终成品结块率为3.61%,冲调稳定性为16.93%。Taking mixed multigrain powder of corn,millet,red bean,sorghum and oat pulverized as raw material,a product with good solubility property was prepared by enzymatic hydrolysis method,the final product had all the nutritional functions contained in the grains used,at the same time,the raw materials also had good digestion properties after enzymolysis treatment.The five kinds of mixed grain powder were enzymolized with complex enzymes,and the effects of mixing temperature,sucrose content,particle size of mixed grain powder,maltodextrin content,and the ratio of xanthan gum and microcrystalline cellulose on the reconstituability of multigrain powder were studied with the index of caking rate and brewing stability.The results showed that when the brewing temperature was 80℃,the amount of sucrose was 18%,the amount of maltodextrin was 22%,the ratio of xanthan gum to microcrystalline cellulose was 1∶1,and the grain size was 180μm,the obtained multigrain powder had the highest brewing stability and the lowest caking rate.After verification experiments,the caking rate of the final product was 3.61%,and the brewing stability was 16.93%.

关 键 词：杂粮粉 酶法 冲调性 结块率 冲调稳定性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]