蒸汽爆破米糠膳食纤维对糙米米线品质的影响  

Effect of Steam Explosion of Dietary Fiber in Rice Bran on Quality of Brown Rice Noodles

作　　者：李素芬 田心怡 LI Sufen;TIAN Xinyi(School of Mechanical Engineering,Tianjin University of Commerce,Tianjin 300134,China;School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学机械工程学院,天津300134 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2024年第16期13-18,共6页Food Research and Development

基　　金：“十四五”国家重点研发计划项目(2021YFD2100202)。

摘　　要：为提高米糠可溶性膳食纤维含量,改善米糠糙米米线的食用品质,该研究探讨蒸汽压力、维压时间及米糠粒度对米糠可溶性膳食纤维含量的影响,以及添加蒸汽爆破处理米糠对米线蒸煮品质、质构特性及感官特性的影响。结果表明,经0.4 MPa、200 s蒸汽爆破处理的60目米糠的可溶性膳食纤维含量达6.27%,为原米糠的1.95倍。与添加未经蒸汽爆破米糠的米线相比,添加8%蒸汽爆破处理米糠的米线的最佳蒸煮时间、断条率、蒸煮损失率得到改善(0.8 MPa、200 s、60目米糠糙米米线的蒸煮损失率除外),硬度和咀嚼性显著提高(P<0.05)。其中添加0.4 MPa、200 s、60目米糠(可溶性膳食纤维含量6.27%)制作的米线的硬度适中,柔软顺滑,感官品质最好。因此,适宜的蒸汽爆破处理可提高米糠可溶性膳食纤维的含量,改善米糠在糙米米线中的应用效果。To increase the soluble dietary fiber content in rice bran and improve the edible quality of brown rice noodles made of rice bran,the effects of steam explosion pressure,pressure maintenance time,and particle size of the rice bran on the soluble dietary fiber content were discussed,and the effects of adding rice bran by steam explosion on the cooking quality,texture properties,and sensory properties of rice noodles were investigated.The results showed that the content of soluble dietary fiber in rice bran with a particle size of 60 meshes treated by steam explosion at 0.4 MPa for 200 s was 6.27%,which was 1.95 times that in the original rice bran.The optimal cooking time,breaking rate,and cooking loss rate of the rice noodles made of 8%rice bran by steam explosion were improved compared with the rice noodles without rice bran treated by steam explosion(except for the cooking loss rate for rice noodles with 60-mesh rice bran treated at 0.8 MPa for 200 s),and the hardness and chewability were significantly increased(P<0.05).Among them,the hardness of the rice noodles with 60-mesh rice bran treated at 0.4 MPa for 200 s(the content of soluble dietary fiber reached 6.27%)was moderate,which showed good softness,smoothness,and sensory quality.Therefore,suitable steam explosion treatment can increase the content of soluble dietary fiber in rice bran and improve its application effect in brown rice noodles.

关 键 词：米糠 蒸汽爆破 膳食纤维 糙米米线 食用品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]