不同比例黑木耳粉添加对优糖米熟粉冲调特性的影响  

Effect of Adding Different Proportions of Black Fungus on the Brewing Characteristics of Youtang Rice Roasting Powder

作　　者：杨瑞芳[1] 汤剑豪 赵麒 刘艳芳[2] 张怡 张顺君 郭广耀 陈宏柱 白建江[1] Yang Ruifang;Tang Jianhao;Zhao Qi;Liu Yanfang;Zhang Yi;Zhang Shunjun;Guo Guangyao;Chen Hongzhu;Bai Jianjiang(Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops(Co-Construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403;Shanghai Xincheng Food Co.,Ltd.,Shanghai 201505)

机构地区：[1]上海市农业科学院作物育种栽培研究所,农业农村部粮油作物种质创新与遗传改良重点实验室(部省共建),上海201403 [2]上海市农业科学院食用菌研究所,上海201403 [3]上海新成食品有限公司,上海201505

出　　处：《中国粮油学报》2024年第11期37-45,共9页Journal of the Chinese Cereals and Oils Association

基　　金：上海市水稻产业技术体系建设项目(沪农科产字〔2024〕第3号);上海市科技兴农重点攻关项目(2022-02-08-00-12-F01126);上海市科委成果转化应用项目(22N51900800)。

摘　　要：以富含抗性淀粉的优糖稻熟米粉为原料,将黑木耳粉按照质量分数0%、5%、10%、15%、20%添加到优糖稻熟米粉中配成不同比例复合粉,研究不同添加量黑木耳粉对优糖米熟粉糊化特性、冲调特性和消化特性的影响。结果表明:添加黑木耳粉后,优糖米熟粉淀粉的峰值黏度、保持黏度、崩解值、最终黏度、消减值和回复值随着黑木耳粉添加量的增加呈现上升趋势。黑木耳粉的添加量与复合粉的冲调特性成正比关系。特别是当添加量的质量比达到或超过10%时,复合粉的冲调稳定性得到了显著的提升。然而,随着冲泡水温的升高,结块率有所增加,而润湿性则相应降低。黑木耳粉添加能够显著提高米粉的吸水率,增强米粉吸水能力。此外,适当比例的黑木耳粉末能显著改善米粉消化性能。综合各项指标,质量分数10%~15%的黑木耳添加量是最佳选择,使米粉质感更佳,口感更佳。Youtang rice roasting powder with high-resistant starch was used as the raw material,black fungus powder was added in proportions of 0%,5%,10%,15%and 20%to Youtang rice roasting powder to form different composite powders.In this study,the effects of different amounts of black fungus powder on the gelatinization,dispersibility property,and digestibility characteristics of Youtang rice roasting powder were investigated.The results indicated that with the addition of black fungus powder,the peak viscosity,holding viscosity,breakdown,final viscosity,setback,and consistence of the starch in Youtang rice roasting flour increased as the amount of black fungus powder added increased.The quantity of black fungus powder added was directly proportional to the blending characteristics of the compound powder.Notably,when the mass ratio of the addition reached or exceeded 10%,the blending stability of the compound powder was significantly improved.However,an increase in brewing water temperature led to an increase in the caking rate and a corresponding decrease in wetting properties.The addition of black fungus powder significantly enhanced the water absorption rate of the rice flour,thereby improving its water absorption capacity.Moreover,the addition of black fungus powder at an appropriate proportion markedly improved the digestibility of the rice flour.A comprehensive evaluation of all indicators suggested that an optimal range for the addition of black fungus powder was between 10%and 15%,resulting in superior texture and taste of the rice flour.

关 键 词：优糖米熟粉 黑木耳 冲调特性 消化特性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]