发芽糙米的富硒及其微波干燥与挤压膨化工艺优化  

Selenium Enrichment, Microwave Drying and Extrusion Puffing of Germinated Brown Rice

作　　者：何荣[1] 李倩[1] 刘俊飞[1] 袁建[1] 鞠兴荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210023

出　　处：《食品科学》2015年第6期82-85,共4页Food Science

基　　金：江苏省产学研联合创新资金--前瞻性联合研究项目(BY2012037);江苏省技术创新项目(CX(12)3086)

摘　　要：以普通粳稻为原料,探讨了发芽糙米的富硒效果和微波干燥、挤压膨化对富硒发芽糙米营养品质的影响。结果发现,硒质量浓度为10 mg/L时,可以获得较高质量的富硒发芽糙米,此条件下糙米的发芽率为97.9%,有机硒含量为977.6μg/kg(质量分数98.5%),γ-氨基丁酸含量为445.9 mg/kg;40℃的低温微波干燥有利于保持发芽糙米的硒和γ-氨基丁酸含量;挤压膨化产品中有机硒和γ-氨基丁酸的含量与原糙米相比,分别提高到其29倍和5倍。研究认为,亚硒酸钠可以作为富硒试剂实现发芽糙米的有效富硒,富硒发芽糙米可以用于开发相关的营养膨化食品。The efficiency of selenium(Se) enrichment in germinated brown rice from the japonica cultivar ‘Wu Yun Jing'was investigated as well as and the effects of microwave drying and extrusion puffing on the nutritional quality of Se-enriched brown rice. Satisfactory results were obtained when brown rice was soaked in 10 mg/L sodium selenite and then allowed to germinate. Under this condition, the germination rate of brown rice was 97.9%, and the contents of organic selenium and γ-aminobutyric acid(GABA) were 977.6 μg/kg(the proportion of organic selenium was 98.5%) and 445.9 mg/kg, respectively. Low temperature microwave drying at 40 ℃ had a positive effect on maintaining the contents of selenium and GABA in germinated brown rice. The contents of organic selenium and GABA in germinated brown rice were increased by 29 and 5 times, respectively, after extrusion when compared to those of the ungerminated brown rice. This study suggested that sodium selenite could enable selenium accumulation in germinated brown rice, and that Se-rich germinated brown rice might be used to develop some relevant nutritious puffed foods.

关 键 词：发芽糙米 富硒 Γ-氨基丁酸 微波干燥 挤压膨化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]