碳酸钠浸泡对米粉加工特性及碱米粑消化和老化特性影响  

Effect of sodium carbonate soaking on the processing characteristics of rice flour,the digestion and aging characteristics of alkali rice cake

作　　者：吴莹莹 杨蕊 黄明真 万婕[1,2] 胡招龙 WU Yingying;YANG Rui;HUANG Mingzhen;WAN Jie;HU Zhaolong(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;International Institute of Food Innovation Co.,Ltd.,Nanchang University,Nanchang 330200,China;Jingdezhen Sunny Agricultural Science and Technology Development Co.,Ltd.,Jingdezhen 333000,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [2]南昌大学国际食品创新研究院有限公司,江西南昌330200 [3]景德镇艳阳农业科技开发有限公司,江西景德镇333000

出　　处：《南昌大学学报(工科版)》2025年第1期79-89,共11页Journal of Nanchang University(Engineering & Technology)

基　　金：国家自然科学基金资助项目(32260554)。

摘　　要：聚焦传统碱性米制品加工过程中的碱浸泡过程,以食品中常用的添加剂碳酸钠为碱化剂,研究碳酸钠浸泡浓度对米粉糊化特性、热力学特性及流变学特性的影响,及熟化后米粑的老化和消化特性。结果表明:碳酸钠浸泡促进了大米淀粉降解,使其表观直链淀粉质量分数升高;碱浸泡提高了米粉的热稳定性,降低了熟化后米糊的黏度,提高了弹性模量。其中用0.10 mol/L碳酸钠浸泡后米粉的耐剪切性和热稳定性最高。低浓度碳酸钠(0.05 mol/L和0.10 mol/L)浸泡后碱米粑的消化性提高,表现为快消化淀粉(RDS)质量分数增加,慢消化淀粉(SDS)质量分数降低,淀粉水解率升高;而0.50 mol/L碳酸钠浸泡后所得碱米粑中抗性淀粉(RS)质量分数增大,淀粉水解率下降。碱米粑的硬度和咀嚼性均低于对照组,对水的束缚能力增强,长期老化和短期老化均被抑制。This paper focused on the alkali soaking in the processing of traditional alkaline rice products.As a commonly used additive in food,sodium carbonate was used to study the effect of sodium carbonate concentration on the processing characteristics of riceflour,the aging and digestion characteristics of rice products after steaming.The results showed that the sodium carbonate soaking promoted the degradation of rice starch,increased the apparent amylose content.The thermal stability of the rice flour increased,the pasting viscosity decreased and the viscoelasticity improved after alkali soaking.The shear resistance and thermal stability of riceflour were the highest after soaking with 0.10 mol/L sodium carbonate.The digestibility of alkali rice cake increased after soaking with low concentration of sodium carbonate(0.05 mol/L and 0.10 mol/L),which was manifested by the increase in the mass fraction of rapidly digestible starch,the decrease in the mass fraction of slowly digestible starch and the increase in starch hydrolysis rate.After soaking in 0.5 mol/L sodium carbonate,the mass fraction of resistant starch in the alkali rice cake increased and the starch hydrolysis rate decreased.The hardness and chewiness of alkali rice cake were lower than those of the control group,the binding ability to water was enhanced,and long-term aging and short-term aging were inhibited.

关 键 词：加工特性 碳酸钠浸泡 大米粉 碱米粑 体外消化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]