常压蒸煮米糠对籼米粉性质及米发糕品质的影响  

Effects of Rice Bran Treated by Atmospheric Pressure Cooking on the Properties of Indica Rice Flour and the Quality of Rice Cake

作　　者：李佳 吴娜娜 刘春 乔聪聪 田晓红 谭斌 Li Jia;Wu Nana;Liu Chun;Qiao Congcong;Tian Xiaohong;Tan Bin(Academy of National Food and Strategic Reserves Administration,Beijing 100037;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国食品学报》2024年第11期221-232,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32072266)。

摘　　要：分别向籼米粉中添加0%,3%,6%,9%,12%,15%的常压蒸煮处理米糠,探讨添加米糠对籼米粉的粉质特性以及对米发糕品质的影响。结果表明,常压蒸煮米糠能够增加重组粉的溶解度,且溶解度随着米糠添加量的增加而增加,当米糠添加量为15%时重组粉的溶解度相较对照组提高了70.7%。常压蒸煮米糠降低了重组粉的膨胀势。此外,重组粉糊的流动性减弱,耐剪切性能提升,凝胶性增强;重组粉凝胶体系的弹性和黏性增强,冻融析水率降低,表明常压蒸煮米糠能够有效调控大米淀粉基食品的凝胶特性。对米糕的指标测试结果也表明,常压蒸煮米糠的加入显著增加米发糕的比容,米发糕的比容随着米糠添加量的增加而增加。与白米发糕相比,米糠添加量为15%的米发糕比容增加了26.5%。常压蒸煮米糠的加入也显著改善了米发糕的质地特征和孔隙结构。米糠添加量在9%以内,米发糕感官能被消费者接受。常压蒸煮米糠能改善米发糕的品质,是一种很有潜力的食品原料。The rice bran(0%,3%,6%,9%,12%and 15%)treated by atmospheric pressure cooking were added into indica rice flour,and the effects of rice bran addition on the properties of indica rice flour and the quality of rice cake was investigated.The results showed that atmospheric pressure cooking of rice bran could increase the solubility of reconstituted powder,and the solubility increased with the increase of rice bran addition amount.When the rice bran addition was 15%,the solubility of reconstituted powder increased by 70.7%compared with the control group.The swelling potential of reconstituted powder was reduced by atmospheric pressure cooked rice bran.In addition,the fluidity of the reconstituted paste was weakened,the shear resistance was improved,and the gelling property was enhanced.The elasticity and viscosity of the recombinant powder gel system were enhanced,and the freeze-thaw water extraction rate was reduced,which indicated that rice bran with atmospheric pressure cooking treatment could effectively regulate the gel properties of rice starch based food.The index test results of rice cake also showed that the specific volume of rice cake was significantly increased by the addition of atmospheric pressure cooked rice bran,and the specific volume of rice cake increased with the increase of rice bran addition amount.The specific volume of rice cake containing 15%rice bran increased by 26.5%compared with white rice cake.The texture characteristics and pore structure of rice cake were also significantly improved by the addition of atmospheric pressure cooked rice bran.When the addition amount of rice bran was less than 9%,the sense of rice cake could be accepted by consumers.The results indicated that rice bran prepared from atmospheric pressure cooking treatment could improve the quality of rice cake and was a potential food raw material.

关 键 词：常压蒸煮米糠 重组米粉性质 米发糕 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]