预糊化处理对杂粮米饭食用品质的影响  

Effect of Pre-gelatinization Treatment on the Eating Quality of Multigrain Rice

作　　者：朱益清 倪萍[1] 赵卿宇 陈博睿 王超 沈群[1] Zhu Yiqing;Ni Ping;Zhao Qingyu;Chen Borui;Wang Chao;Shen Qun(National Engineering Research Centre for Fruits and Vegetables Processing,National Center of Technology Innovation(Deep Processing of Highland Barley)in Food Industry,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院、国家粮食产业(青稞深加工)技术创新中心、国家果蔬加工工程技术研究中心,北京100083

出　　处：《中国食品学报》2023年第12期114-124,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系项目(CARS-06-14.5)。

摘　　要：杂粮营养丰富且具有多种功能,与大米复配后可提高其营养价值。然而,杂粮口感粗糙、不易蒸煮导致杂粮米饭的食用率较低。本研究以黑米、薏米、高粱和燕麦为试验对象,采用预糊化技术对4种杂粮进行处理,结合色差仪、质构仪、感官评价和喜好性评分对杂粮米饭的食用品质进行评估。结果表明:黑米在预糊化5 min后可与大米同熟,薏米、高粱和燕麦在预糊化10 min后可与大米同熟。预糊化处理对黑米和高粱的色泽影响较大,使黑米的a~*值和b~*值分别降低了33.02%和11.76%,高粱的a~*值和b~*值分别降低了41.38%和14.40%。经25 min的预糊化处理,黑米、薏米、高粱和燕麦的硬度降低、弹性和黏聚性增加。黑米和高粱的适口性在预糊化处理20 min后分别增加了35.39%和131.04%,薏米和燕麦的适口性在预糊化处理25 min后分别增加了229.05%和82.17%。当黑米、薏米、高粱和燕麦与大米的复配比例为30%,20%,20%和20%时,杂粮米饭的喜好性评分最高,分别为15分,14分,14分和15分。热风干燥和真空包装处理可有效延缓杂粮米饭贮藏期间脂肪酸值和过氧化值的增长。杂粮米饭在常温贮藏40 d内品质均符合要求。Grains are rich in nutrition and have many functions.It can improve the nutritional value of rice when mixed with rice.However,the consumption rate of grains is low because of their poor taste and difficulty in cooking.In this study,black rice,coix seed,sorghum and oat were treated by pre-gelatinization technology,and the eating quality of the multigrain rice was evaluated by chroma meter,texture analyzer,sensory evaluation and preference score.The results showed that the black rice could be cooked with rice after pre-gelatinization for 5 min,while coix seed,sorghum and oat could be cooked with rice after pre-gelatinization for 10 min.The pre-gelatinization treatment had a great effect on the color of black rice and sorghum,and the a*and b*value of black rice decreased by 33.02%and 11.76%,and the a*and b*value of sorghum decreased by 41.38%and 14.40%.After pre-gelatinization for 25 min,the hardness of black rice,coix seed,sorghum and oat decreased,while the springiness and cohesiveness of black rice,coix seed,sorghum and oat increased.The palatability of black rice and sorghum increased by 35.39%and 131.04%after 20 min of pre-gelatinization,and the palatability of coix seed and oat increased by 229.05%and 82.17%after 25 min of pre-gelatinization.When the proportions of black rice,coix seed,sorghum and oat with rice were 30%,20%,20%and 20%,the preference score of multigrain rice was the highest,which were 15,14,14 and 15 points respectively.Hot air drying and vacuum packing could effectively delay the increase of fatty acid value and peroxide value of multigrain rice during storage.The quality of multigrain rice met the requirements after 40 d storage at room temperature.

关 键 词：预糊化处理 杂粮米饭 食用品质 贮藏 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]