酶处理对杂粮-籼米粉粉质特性及鲜湿米粉品质的影响  

Effects of enzyme treatment on powdery properties of coarse cereals-indica rice flour and quality of their fresh rice noodles

作　　者：胡玉芬 汤鹏宇 孟繁博 黄道梅 林茂 HU Yufen;TANG Pengyu;MENG Fanbo;HUANG Daomei;LIN Mao(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Institute of Agricultural Products Processing,Guizhou Institute of Modern Agricultural Development,Guiyang 550006,China;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang 550006,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省现代农业发展研究所贵州省农产品加工研究所,贵州贵阳550006 [3]贵州省农业生物技术重点实验室,贵州贵阳550006

出　　处：《河南工业大学学报（自然科学版）》2024年第5期49-56,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：贵州省科技计划项目(黔科合支撑(2022)重点012;黔科合成果(2023)一般312)。

摘　　要：为提高鲜湿米粉的营养价值,通过添加α-淀粉酶和纤维素酶处理黑米、荞麦、薏米3种杂粮,酶解后的杂粮分别与籼米以质量比1∶4混合制备杂粮-籼米粉并制作鲜湿米粉,分析各杂粮粉的糊化特性、流变特性、质构特性及所制鲜湿米粉的蒸煮特性、感官品质及营养品质等。结果表明:相较于未处理杂粮,酶处理后混合粉淀粉的糊化黏度、衰减值、回生值等均降低,所制鲜湿米粉的入口细腻度及膳食纤维含量等有所升高,黑米米粉、荞麦米粉、薏米米粉的膳食纤维含量分别增加了12.21%、47.49%、51.48%;此外,酶处理后的黑米米粉和薏米米粉熟断条率及汤汁浊度显著高于荞麦米粉,而其感官评分、硬度、咀嚼性等显著低于荞麦米粉。酶处理对杂粮米粉的抗老化性、感官品质、营养品质等具有一定改善作用,相较于黑米米粉和薏米米粉,荞麦米粉具有较稳定的质构品质、蒸煮品质及较高的膳食纤维含量。The coarse cereals contain rich nutrients.Adding some coarse cereals to rice noodles with rice as the main raw material can effectively improve people′s diet structure,while the addition of enzymes can further help the release of nutrients in coarse cereals,thus improving the digestion and absorption of nutrients.To explore the effects of enzyme treatment on the quality characteristics of rice noodles of black rice,buckwheat,and barley,and to provide a theoretical basis for the diversification and nutrition of the development of fresh rice noodles.These coarse grains treated with α-amylase and cellulase(added at a mass fraction of 0.05%)were mixed with indica rice at a ratio of 1∶4,then the pasting,rheological and textural properties of these grains and indica rice were tested to explore the effects of enzymatically hydrolyzed coarse cereals on the powder characteristics of indica rice flours and on the quality characteristics of fresh rice noodles.As shown by the experimental results,compared with the untreated grain-indica rice groups,the water solubility,swelling power and viscosity of the starch of enzymatic treated groups,the turbidity of the cooking water of rice noodles,inlet fineness and dietary fiber content increased.To be specific,the contents of dietary fiber of the enzymatically hydrolyzed black-indica rice,buckwheat-indica rice,and barley-indica rice were increased by 12.21%,47.49%,and 51.48%,respectively.The starch paste viscosity,breakdown,setback,and the hardness and chewiness of rice noodles were reduced.The comprehensive analysis showed that a significant effect was observed on the indica rice flours and their rice noodles quality through addition of the three kinds of coarse cereals treated with enzymatic hydrolysis.The starch pasting characteristics,rheological characteristics and gel textural characteristics of the enzymatically hydrolyzed buckwheat-indica rice were the best compared with the other two kinds of enzymatically hydrolyzed grains;the textural,cooking and sensory quality of

关 键 词：酶解 杂粮 米粉 粉质特性 品质特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]