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挤压预糊化淀粉的性能及其添加对糙米发糕品质的影响

李小林 李建勋 张文娟 肖紫鸣 魏纪平 宋文军

李小林,李建勋,张文娟,等. 挤压预糊化淀粉的性能及其添加对糙米发糕品质的影响[J]. 食品工业科技,2022,43(15):66−72. doi:  10.13386/j.issn1002-0306.2021100050
引用本文: 李小林,李建勋,张文娟,等. 挤压预糊化淀粉的性能及其添加对糙米发糕品质的影响[J]. 食品工业科技,2022,43(15):66−72. doi:  10.13386/j.issn1002-0306.2021100050
LI Xiaolin, LI Jianxun, ZHANG Wenjuan, et al. The Properties of Extruded Pregelatinized Starch and the Effect of Its Addition on the Quality of Steamed Brown Rice Cakes[J]. Science and Technology of Food Industry, 2022, 43(15): 66−72. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100050
Citation: LI Xiaolin, LI Jianxun, ZHANG Wenjuan, et al. The Properties of Extruded Pregelatinized Starch and the Effect of Its Addition on the Quality of Steamed Brown Rice Cakes[J]. Science and Technology of Food Industry, 2022, 43(15): 66−72. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100050

挤压预糊化淀粉的性能及其添加对糙米发糕品质的影响

doi: 10.13386/j.issn1002-0306.2021100050
基金项目: 天津市科技计划项目(18YFZCNC01140);天津市津南区科技计划项目(20190112)。
详细信息
    作者简介:

    李小林(1997−),女,硕士研究生,研究方向:现代食品生物技术,E-mail:15039918643@163.com

    通讯作者:

    宋文军(1967−),男,博士,教授,研究方向:现代食品生物技术,E-mail:songwenjun@tjcu.edu.cn

  • 中图分类号: TS213.3

The Properties of Extruded Pregelatinized Starch and the Effect of Its Addition on the Quality of Steamed Brown Rice Cakes

  • 摘要: 通过挤压不同水分含量(45%、25%和18%)的大米淀粉制备预糊化大米淀粉,测定其分子量、结晶度、糊化度、水吸收指数、水溶解指数、冷糊黏度等指标,并考察了预糊化淀粉添加对糙米粉糊化特性及糙米发糕品质的影响。结果表明,与原大米淀粉相比,45%、25%和18%水分含量挤压制备的预糊化大米淀粉结晶度分别降低了51.93%、58.93%和59.04%;水吸收指数分别提高了1.56、4.69和6.11倍;水溶解指数分别提高了7.04、16.30和27.64倍;冷糊黏度分别提高了2.00、21.44和14.67倍。挤压还使大米淀粉分子发生降解,产生了更多的小链分子。预糊化大米淀粉性能变化与挤压过程中淀粉的水分含量有关。添加预糊化大米淀粉显著提高了糙米发糕的品质(P<0.05),高的冷糊黏度和低的分子量(18%水分挤压)更有利于制备比容大(1.64 cm3/g)、孔洞细腻均匀、硬度低(338.59 g)和有弹性的糙米发糕。
  • 图  1  大米淀粉和预糊化大米淀粉的XRD图谱

    Figure  1.  XRD patterns of rice starch and pregelatinized rice starch

    图  2  大米淀粉和预糊化大米淀粉的结晶度和糊化度

    Figure  2.  The degree of crystallinity and gelatinization of rice starch and pregelatinized rice starch

    注:不同字母表示同一指标差异显著(P<0.05),图3同。

    图  3  大米淀粉和预糊化大米淀粉的WAI和WSI

    Figure  3.  The WAI and WSI of rice starch and pregelatinized rice starch

    图  4  大米淀粉和预糊化大米淀粉在30 ℃下的冷糊黏度

    Figure  4.  Cold paste viscosity of rice starch and pregelatinized rice starch at 30 ℃

    图  5  糙米发糕剖面图

    Figure  5.  Sectional view of steamed brown rice cakes

    注:A为对照组,B、C和D分别为添加了ERS45、ERS25和ERS18的发糕。

    图  6  糙米发糕的感官评价

    Figure  6.  Sensory evaluation of steamed brown rice cakes

    表  1  大米淀粉和预糊化大米淀粉的分子量

    Table  1.   Molecular weight of rice starch and pregelatinized rice starch

    指标RSERS45ERS25ERS18
    Mn (×107 g/mol)1.90±0.02a0.85±0.01b0.45±0.01c0.26±0.01d
    Mw (×107 g/mol)12.03±0.06a3.71±0.01b1.53±0.04c0.71±0.02d
    Mw/Mn6.31±0.11a4.68±0.01b3.41±0.01c2.71±0.01d
    注:同行不同小写字母表示差异显著(P<0.05),表2表3同。
    下载: 导出CSV

    表  2  预糊化大米淀粉添加对糙米粉糊化特征参数的影响

    Table  2.   Effect of pregelatinized rice starch on the pasting parameters of brown rice flour

    指标对照组ERS45ERS25ERS18
    峰值黏度(cP)2754±55a2121±14b1990±3c1850±11d
    谷值黏度(cP)1347±6a1081±10b1011±6c1049±29bc
    崩解值(cP)1406±49a1039±5b979±8b802±40c
    最终黏度(cP)2690±10a2702±16a2422±13b2328±33c
    回生值(cP)1343±4c1621±6a1411±7b1280±4d
    下载: 导出CSV

    表  3  糙米发糕的品质参数

    Table  3.   The quality parameters of steamed brown rice cakes

    对照组ERS45ERS25ERS18
    气孔密度(1/cm219.25±1.98b17.33±2.27b20.08±1.13b27.50±1.80a
    气室尺寸(mm21.16±0.09a0.87±0.15b0.71±0.02bc0.55±0.09c
    孔隙率(%)22.18±1.56a14.61±0.74b14.08±0.42b14.97±1.66b
    比容(cm3/g)1.52±0.03b1.51±0.02b1.58±0.05ab1.64±0.02a
    硬度(g)457.81±22.23a363.88±17.92bc379.32±12.69b338.59±15.42c
    弹性0.70±0.04d0.79±0.03c0.92±0.02b0.97±0.01a
    内聚性0.44±0.01d0.52±0.02c0.65±0.01b0.69±0.01a
    回复性0.20±0.01d0.23±0.01c0.33±0.01b0.35±0.01a
    下载: 导出CSV
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  • 收稿日期:  2021-10-12
  • 网络出版日期:  2022-06-17
  • 刊出日期:  2022-08-03

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