不同预处理燕麦粉对挤压方便米饭品质的影响  

Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice

作　　者：吴俊灵 刘惠惠 吴卫国[1] 任贤龙 晏文会 廖卢艳[1] WU Junling;LIU Huihui;WU Weiguo;REN Xianlong;YAN Wenhui;LIAO Luyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Jiaoshan Rice Industry Co.,Ltd.,Hengyang 421200,China;Hunan Fumach Foodstuff Engineering&Technology Co.,Ltd.,Changsha 410153,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南角山米业有限责任公司,湖南衡阳421200 [3]湖南富马科食品工程技术有限公司,湖南长沙410153

出　　处：《食品工业科技》2025年第6期252-260,共9页Science and Technology of Food Industry

基　　金：2022年度湖南省企业科技创新创业团队项目(湖南角山米业稻米科技创新创业团队);湖南省重点领域研发计划项目(2019NK2131);湖南省科技创新计划资助(2023ZJ1070)。

摘　　要：为提高挤压方便米饭膳食纤维含量及燕麦在挤压方便米饭上的应用价值,以未预处理的燕麦粉与碎米粉混合(燕麦:碎米=1:4)作对照,探究6种预处理(高压蒸制、常压蒸制、炒制、发芽、纤维素酶酶解、α-淀粉酶酶解)燕麦粉与碎米混合粉中糊化特性、糊化度、水和特性以及混合粉制备挤压方便米饭的综合品质(复水性、感官品质、质构品质)特性和膳食纤维含量,分析原料特性指标与挤压方便米饭品质之间的相关性,并筛选出最适合加工高膳食纤维挤压方便米饭的燕麦预处理方式。结果表明:添加常压蒸制燕麦粉的挤压方便米饭膳食纤维含量最高,达到了7.91%;经发芽处理的燕麦粉对其原料混合粉糊化特性影响显著(P<0.05),与其他预处理方式相比,效果最明显;挤压前添加发芽燕麦粉的水溶性指数(WSI)最高(4.16%)(P<0.05),挤压后添加炒制燕麦粉的WSI最高(5.75%)。添加炒制燕麦粉的气味和滋味评分最高,添加常压蒸制燕麦的感官评分和综合得分俱佳;原料混合粉的峰值粘度、谷值粘度与其方便米饭的硬度、胶黏性、综合得分呈显著负相关(P<0.05),与感官评分呈显著正相关(P<0.05)。因此常压蒸制可作为制备综合品质最佳的高膳食纤维燕麦-碎米挤压方便米饭的燕麦预处理方式。To improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice,6 kinds of pretreatment(high pressure steaming,atmospheric pressure steaming,stir-frying,germination,cellulase enzyme digestion,α-amylase enzyme digestion)were investigated in the mixture of oat flour and broken rice,using the mixture of unpretreated oat flour and broken rice flour(oats:broken rice=1:4)as a control,to investigate the pasting characteristics,degree of pasting,water and water characteristics,and the mixture of six kinds of pretreatment in the mixture of oat flour and broken rice.The comprehensive quality(rehydration,sensory quality,textural quality)characteristics and dietary fiber content of the extruded instant rice were prepared to analyze the correlation between the raw material characteristics and the quality of the extruded instant rice,and to screen out the most suitable oat pretreatment method for processing high dietary fiber extruded instant rice.Results showed that the dietary fiber content of extruded instant rice with the addition of atmospheric pressure steamed oat flour was the highest(7.91%).The germinated oat flour had a significant effect on the pasting characteristics of the raw material mixtures(P<0.05),which was the most obvious compared with the other pretreatments.The water solubility index(WSI)of the germinated oat flour added before extrusion was the highest(4.16%)(P<0.05),while that of the extruded instant rice with the addition of fried oat flour was the highest(P<0.05).The highest WSI(5.75%)was obtained with the addition of fried oat flour after extrusion.The addition of fried oat flour had the highest odor and taste scores,and the addition of atmospheric steaming oats had the best sensory and composite scores.The peak viscosity and grain value viscosity of the raw material mixes were significantly negatively correlated with the hardness,gelatinous viscosity,and composite scores of their instant rice(P<0.05),and significantly positively correlated wit

关 键 词：燕麦 预处理技术 蒸制 高膳食纤维 挤压方便米饭 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]