紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响

许立益; 余宏达; 江冬怡; 郑经绍; 林嘉尉; 黄苇

doi:10.13386/j.issn1002-0306.2021120267

紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响

doi: 10.13386/j.issn1002-0306.2021120267

1.
华南农业大学食品学院，广东广州 510642
2.
新兴县农业推广总站，广东新兴 527400
3.
新兴县微丰农业科技有限公司，广东新兴 527400

基金项目: 2021年广东省企业科技特派员专项“紫米排米粉加工工艺技术优化研究”；2020年省级现代农业产业园项目“云浮市新兴县丝苗米产业园”（粤农农函[2020]515号）。

详细信息

作者简介:
许立益（1996−），男，硕士研究生，研究方向：食品新产品与保健食品，E-mail：936915656@qq.com

通讯作者:
黄苇（1967−），女，硕士，教授，研究方向：农产品加工与贮藏，E-mail：weihscau@163.com

中图分类号: TS210.4
计量
- 文章访问数: 18
- HTML全文浏览量: 3
- PDF下载量: 4
- 被引次数: 0
出版历程
- 收稿日期: 2021-12-27
- 网络出版日期: 2022-08-05

Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles

1.
College of Food, South China Agricultural University, Guangzhou 510642, China
2.
Xinxing Agricultural Extension Station, Xinxing 527400, China
3.
Xinxing Weifeng Agricultural Science and Technology Co., Ltd., Xinxing 527400, China

摘要

摘要: 本文通过混配高直链淀粉的籼米粉来改善紫米粉性质，研究复配粉不同配比对原料性质及紫米粉丝品质的影响。将紫米粉与籼米粉按照一定比例进行复配并制作粉丝，以复配粉的直链淀粉含量、溶解度、膨润力、胶稠度、糊化及凝胶特性为理化性质测定指标，以紫米粉丝的蒸煮、花色苷含量及保留率与感官品质为评价指标，得到了优选原料粉复配比例为籼米粉:紫米粉为8:2。在该配比下，复配粉的直链淀粉含量由紫米粉的15.75 g/100 g增加到26.86 g/100 g，溶解度降低为6.24 g/100 g，膨润力减少为6.80 g/g，胶稠度由中软稠度变为硬稠度，低谷黏度、最终黏度与回生值增大，凝胶硬度与持水性增大，粘结性与失重率降低。上述原料性质的变化增强了紫米粉丝凝胶的结构强度，降低了其粘性，优化了其水合性质，最终改善紫米粉丝品质。最适配比下制作的紫米粉丝品质为：复水时间为508 s，断条率为9.67%，蒸煮损失率为34.37%，蒸煮品质与市售米粉丝水平相近，花色苷含量为18.36 mg/100 g，保留率达到65.68%，颜色紫红，带有紫米清香，软硬适中。
- 紫米粉丝 /
- 综合品质 /
- 复配粉 /
- 理化特性
Abstract: In this paper, the properties of purple rice powder were improved by mixing high amylose indica rice powder, and the effect of different proportions of mixed powder on the properties of raw materials and the quality of purple rice noodles was studied. The purple rice powder and the indica rice powder were mixed according to a certain proportion to make noodles. The physicochemical properties of mixed powder including amylose content, solubility, swelling power, gel consistency, gelatinization and gel properties were used as determination indexes. And the cooking, anthocyanin content and retention rate and sensory quality of purple rice noodles were used as evaluation indicators. The results showed that the optimum proportion of raw material powder was indica rice powder: purple rice powder=8:2. Under this ratio, the amylose content of the mixed powder increased from 15.75 g/100 g of pure purple rice powder to 26.86 g/100 g, the solubility decreased to 6.24 g/100 g, the swelling force decreased to 6.80 g/g, and the gel consistency decreased from the medium-soft consistency to hard consistency, the trough viscosity, final viscosity and retrogradation value increased, the gel hardness and water holding capacity increased, and the adhesiveness and weight loss rate decreased. The above-mentioned changes in the properties of the raw materials enhanced the structural strength of the purple rice noodles gel, reduced its stickiness, optimized its hydration properties, and finally improved the quality of the purple rice noodles. The quality of purple rice noodles made under the optimum ratio was as follows: The cooking time was 508 s, the broken strip rate was 9.67%, the cooking loss rate was 34.37%, the cooking quality was similar to the commercial rice noodles, the anthocyanin content was 18.36 mg/100 g, the retention rate reached 65.68%, and the color was purple, with the fragrance of purple rice, moderate hardness and softness.
- purple rice noodles /
- comprehensive quality /
- compound powder /
- physical and chemical properties

HTML全文

图 1 不同配比复配粉制作的紫米粉丝的蒸煮品质

Figure 1. The cooking quality of purple rice noodles made from rice powder blends with different proportions

下载: 全尺寸图片幻灯片

图 2 不同配比复配粉制作的紫米粉丝的花色苷含量及保留率

Figure 2. The anthocyanin content and retention rate of purple rice noodles made from rice powder blends with different proportions

注：不同小写字母表示差异显著，P<0.05。

下载: 全尺寸图片幻灯片

表 1 紫米粉丝感官评分标准

Table 1. Sensory scoring standards of purple rice noodles

评价指标	含义	评分分级
色泽	具有纯粹的紫米色泽，颜色均匀，透明	优、良、中、差
气味	拥有紫米独特的清香味，气味纯正	优、良、中、差
形态	具有光滑的表面和完整的形态	优、良、中、差
口感	弹性好，爽滑不粘牙，软硬适中	优、良、中、差

下载: 导出CSV

表 2 复配粉的基础理化性质

Table 2. Basic physical and chemical properties of compound powder

复配比例籼米:紫米	复配粉基础理化性质
复配比例籼米:紫米	直链淀粉含量（干基）（g/100 g）	溶解度（g/100 g）	膨润力（g/g）	胶稠度（mm）
10:0 （籼米粉）	29.56±0.42^a	4.81±0.48^e	6.22±0.32^f	51.0±2.65^a
9:1	28.22±0.34^a	6.06±0.03^d	6.65±0.20^e	37.7±2.52^c
8:2	26.86±0.20^b	6.24±0.00^d	6.80±0.15^de	27.7±1.53^d
7:3	25.46±0.48^c	6.40±0.00^cd	7.17±0.29^d	24.0±1.00^de
6:4	23.87±0.20^d	6.70±0.04^bc	7.65±0.10^c	22.0±1.00^e
5:5	22.64±0.29^e	6.96±0.26^b	8.03±0.27^b	21.0±1.00^e
0:10 （紫米粉）	15.75±0.29^f	10.02±0.26^a	12.85±0.07^a	46.0±4.36^b
注：同一列上英文字母的不同表示均值之间存在显著性差异（P<0.05）；表3、表4同。

下载: 导出CSV

表 3 复配粉的糊化特性

Table 3. Gelatinization characteristics of compound powder

复配比例籼米:紫米	复配粉糊化特性
复配比例籼米:紫米	峰值黏度（cP）	低谷黏度（cP）	衰减值（cP）	最终黏度（cP）	回生值（cP）	糊化温度（℃）
10:0 （籼米粉）	3905±11^e	2356±8^bc	1538±7^g	4697±9^d	2338±5^a	82.30±0.10^a
9:1	3885±10^f	2253±8^d	1575±4^f	4638±11^e	2317±8^b	82.62±0.51^a
8:2	4000±10^b	2407±6^a	1601±7^e	4791±7^b	2277±4^c	82.27±0.06^a
7:3	4053±10^a	2368±17^b	1639±5^d	4826±6^a	2244±6^d	82.33±0.06^a
6:4	3975±6^c	2345±14^c	1678±8^c	4799±11^b	2218±5^e	81.05±0.44^b
5:5	3948±7^d	2255±10^d	1698±6^b	4727±12^c	2197±5^f	81.26±0.49^b
0:10 （紫米粉）	3759±10^g	1931±9^e	1816±16^a	3954±18^f	2017±17^g	76.60±0.15^c

下载: 导出CSV

表 4 复配粉的凝胶特性

Table 4. Gel characteristics of compound powder

复配比例籼米:紫米	质构特性		水合特性
复配比例籼米:紫米	硬度（gf）	粘结性（gf）	持水性 H（%）	失重率L（%）
10:0 （籼米粉）	2213±22^a	−1.07±0.29^a	12.33±0.13^a	4.92±0.03^e
9:1	2076±30^b	−1.18±0.04^a	10.22±0.44^b	6.57±0.14^d
8:2	1897±20^c	−1.30±0.00^ab	9.77±0.22^bc	7.47±0.12^c
7:3	1730±20^d	−1.42±0.00^b	9.43±0.45^c	7.95±0.28^b
6:4	1583±19^e	−1.52±0.08^b	8.69±0.22^d	8.68±0.14^a
5:5	1413±23^g	−1.91±0.01^c	7.62±0.08^e	8.88±0.34^a
0:10 （紫米粉）	1482±33^f	−2.11±0.13^c	5.88±0.10^f	7.97±0.22^b

下载: 导出CSV

表 5 不同配比复配粉制作的紫米粉丝的感官投票结果

Table 5. The sensory voting results of purple rice noodles made from rice powder blends with different proportions

籼米粉:紫米粉	色泽（20%）				气味（20%）				形态（25%）				口感（35%）
籼米粉:紫米粉	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差
9:1	0	6	4	0	3	6	1	0	2	8	0	0	2	7	1	0
8:2	8	2	0	0	7	2	1	0	7	3	0	0	8	2	0	0
7:3	0	2	7	1	2	5	3	0	0	5	5	0	1	5	4	0
6:4	0	1	6	3	0	6	4	0	0	3	7	0	0	2	8	0
5:5	0	0	4	6	0	7	3	0	0	0	3	7	0	0	4	6

下载: 导出CSV

表 6 紫米粉丝模糊评价结果

Table 6. Fuzzy evaluation results of purple rice noodles

籼米粉:紫米粉	评价结果集	感官评价总分
9:1	（0.180，0.685，0.135，0.000）	80.45
8:2	（0.755，0.225，0.020，0.000）	87.35
7:3	（0.075，0.440，0.465，0.000）	74.51
6:4	（0.000，0.285，0.655，0.060）	68.69
5:5	（0.000，0.140，0.355，0.505）	36.35

下载: 导出CSV

表 7 不同配比紫米粉丝的综合评价

Table 7. Comprehensive evaluation of purple rice noodles with different proportions

籼米粉:紫米粉	实验结果			最终评分	名次
籼米粉:紫米粉	Z_蒸煮（40%）	Z_花色苷（30%）	Z_感官（30%）	最终评分	名次
9:1	1.0000	0.0000	0.8647	0.6594	3
8:2	0.8275	0.6765	1.0000	0.8339	1
7:3	0.3996	1.0000	0.7483	0.6843	2
6:4	0.2304	0.3462	0.6340	0.3862	4
5:5	0.0000	0.1794	0.0000	0.0538	5

下载: 导出CSV

参考文献(31)

[1]	伍怡斐, 钟锦耀, 郑经绍, 等. 贮藏环境与辅助添加物对紫米花色苷稳定性的影响[J]. 食品工业科技,2020,41(16):47−53. [WU Y F, ZHONG J Y, ZHENG J S, et al. The effect of storage environment and auxiliary additives on the stability of purple rice anthocyanins[J]. Science and Technology of Food Industry,2020,41(16):47−53. doi: 10.13386/j.issn1002-0306.2020.16.009 WU Y F, ZHONG J Y, ZHENG J S, et al. The effect of storage environment and auxiliary additives on the stability of purple rice anthocyanins[J]. Science and Technology of Food Industry, 2020, 41(16): 47-53. doi: 10.13386/j.issn1002-0306.2020.16.009
[2]	KHOO H K, AZRINA A, SOU T T, et al. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits[J]. Food & Nutrition Research,2017,61(1):1361779.
[3]	苟青松, 吴凡, 王展, 等. 压榨型干米粉专用米关键指标的研究[J]. 食品科技,2020,45(2):170−176. [GOU Q S, WU F, WANG Z, et al. Research on key indicators of special rice for pressed dry rice noodles[J]. Food Science and Technology,2020,45(2):170−176. doi: 10.13684/j.cnki.spkj.2020.02.029 GOU Q S, WU F, WANG Z, et al. Research on key indicators of special rice for pressed dry rice noodles[J]. Food Science and Technology, 2020, 45(2): 170-176. doi: 10.13684/j.cnki.spkj.2020.02.029
[4]	郭静璇. 挤压法马铃薯米线的生产工艺和品质改良研究[D]. 无锡: 江南大学, 2016 GUO J X. Research on the production process and quality improvement of potato noodles by extrusion method[D]. Wuxi: Jiangnan University, 2016.
[5]	方浩标, 郑经绍, 许立益, 等. 紫糙米粉挤压工艺优化及其理化性质分析[J]. 食品工业科技,2021,42(10):195−202. [FANG H B, ZHENG J S, XU L Y, et al. Optimization of the extrusion process of purple brown rice flour and analysis of its physical and chemical properties[J]. Food Industry Science and Technology,2021,42(10):195−202. doi: 10.13386/j.issn1002-0306.2020080099 FANG H B, ZHENG J S, XU L Y, et al. Optimization of the extrusion process of purple brown rice flour and analysis of its physical and chemical properties[J]. Food Industry Science and Technology, 2021, 42(10): 195-202. doi: 10.13386/j.issn1002-0306.2020080099
[6]	郎凯红. 大米凝胶特性的评价与检测[D]. 郑州: 河南工业大学, 2012 LANG K H. Evaluation and testing of rice gel properties[D]. Zhengzhou: Henan University of Technology, 2012.
[7]	李琳, 陈洁, 陈玲. 玉米淀粉对大米粉凝胶特性的影响[J]. 河南工业大学学报(自然科学版),2019,40(4):7−11, 40. [LI L, CHEN J, CHEN L. The effect of corn starch on the gel properties of rice flour[J]. Journal of Henan University of Technology (Natural Science Edition),2019,40(4):7−11, 40. doi: 10.16433/j.cnki.issn1673-2383.2019.04.002 LI L, CHEN J, CHEN L. The effect of corn starch on the gel properties of rice flour[J]. Journal of Henan University of Technology (Natural Science Edition), 2019, 40(4): 7-11, 40. doi: 10.16433/j.cnki.issn1673-2383.2019.04.002
[8]	修茹燕. 富含花色苷的发芽黑米速食粥及体外抗氧化研究[D]. 福州: 福建农林大学, 2016 XIU R Y. Sprouted black rice instant porridge rich in anthocyanins and in vitro antioxidant research[D]. Fuzhou: Fujian Agriculture and Forestry University, 2016.
[9]	KAUR M, SANDHU K S, LIM S T. Microstructure, physicochemical propoerties and in vitro digestbility of starches from different Indian lentil (Lens culinaris) cultivars[J]. Carbohydate Polymers,2010,79(2):349−355. doi: 10.1016/j.carbpol.2009.08.017
[10]	王永辉, 张业辉, 张名位, 等. 不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响[J]. 中国农业科学,2013,46(1):109−120. [WANG Y H, ZHANG Y H, ZHANG M W, et al. Effect of rice amylose content of different rice varieties on the quality of processed rice vermicelli[J]. Chinese Agricultural Sciences,2013,46(1):109−120. doi: 10.3864/j.issn.0578-1752.2013.01.013 WANG Y H, ZHANG Y H, ZHANG M W, et al. Effect of rice amylose content of different rice varieties on the quality of processed rice vermicelli[J]. Chinese Agricultural Sciences, 2013, 46(1): 109-120. doi: 10.3864/j.issn.0578-1752.2013.01.013
[11]	张聪男, 薛薇, 冯晓宇, 等. 鲜湿米粉原料加工适应性及配米技术研究[J]. 中国粮油学报,2021,36(11):1−7. [ZHANG C N, XUE W, FENG X Y, et al. Research on processing adaptability of fresh wet rice noodles and rice blending technology[J]. Journal of the Chinese Cereals and Oils Association,2021,36(11):1−7. ZHANG C N, XUE W, FENG X Y, et al. Research on processing adaptability of fresh wet rice noodles and rice blending technology[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(11): 1-7.
[12]	雷婉莹, 吴卫国, 廖卢艳, 等. 鲜湿米粉品质评价及原料选择[J]. 食品科学,2020,41(1):74−79. [LEI W Y, WU W G, LIAO L Y, et al. Quality evaluation and raw material selection of fresh wet rice noodles[J]. Food Science,2020,41(1):74−79. doi: 10.7506/spkx1002-6630-20181202-015 LEI W Y, WU W G, LIAO L Y, et al. Quality evaluation and raw material selection of fresh wet rice noodles[J]. Food Science, 2020, 41(1): 74-79. doi: 10.7506/spkx1002-6630-20181202-015
[13]	JIAO A Q, YANG Y Y, LI Y, et al. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles[J]. International Journal of Food Properties,2020,23(1):1761830.
[14]	范代超. 几种粉丝淀粉特性及其对食用品质的影响研究[D]. 重庆: 西南大学, 2013 FAN D C. Study on the characteristics of several vermicelli starches and their effects on eating quality[D]. Chongqing: Southwest University, 2013.
[15]	卫攀杰, 陈洁, 许飞, 等. 籼米品种对鲜湿米粉品质影响的研究[J]. 河南工业大学学报(自然科学版),2020,41(5):38−43, 49. [WEI P J, CHEN J, XU F, et al. The effect of indica rice varieties on the quality of fresh wet rice noodles[J]. Journal of Henan University of Technology (Natural Science Edition),2020,41(5):38−43, 49. doi: 10.16433/j.1673-2383.2020.05.006 WEI P J, CHEN J, XU F, et al. The effect of indica rice varieties on the quality of fresh wet rice noodles[J]. Journal of Henan University of Technology (Natural Science Edition), 2020, 41(5): 38-43, 49. doi: 10.16433/j.1673-2383.2020.05.006
[16]	张慧杰, 王步军. 影响米粉品质的稻米质量指标分析[J]. 农产品质量与安全,2020(3):78−81. [ZHANG H J, WANG B J. Analysis of rice quality indicators affecting the quality of rice noodles[J]. Quality and Safety of Agricultural Products,2020(3):78−81. doi: 10.3969/j.issn.1674-8255.2020.03.014 ZHANG H J, WANG B J. Analysis of rice quality indicators affecting the quality of rice noodles[J]. Quality and Safety of Agricultural Products, 2020(3): 78-81. doi: 10.3969/j.issn.1674-8255.2020.03.014
[17]	郑瑞龙, 索婧怡, 钮成拓, 等. 紫(黑)米在酿酒行业中的应用[J]. 食品与发酵工业,2020,46(23):263−268. [ZHENG R L, SUO J Y, NIU C T, et al. Application of purple (black) rice in wine industry[J]. Food and Fermentation Industry,2020,46(23):263−268. doi: 10.13995/j.cnki.11-1802/ts.024717 ZHENG R L, SUO J Y, NIU C T, et al. Application of purple (black) rice in wine industry[J]. Food and Fermentation Industry, 2020, 46(23): 263-268. doi: 10.13995/j.cnki.11-1802/ts.024717
[18]	孙庆杰, 丁文平, 丁霄霖, 等. 米粉(米线)原料标准的研究[J]. 中国粮油报,2004(1):12−15. [SUN Q J, DING W P, DING X L, et al. Research on the raw material standard of rice noodles (rice noodles)[J]. China Cereals and Oils News,2004(1):12−15. SUN Q J, DING W P, DING X L, et al. Research on the raw material standard of rice noodles (rice noodles)[J]. China Cereals and Oils News, 2004(1): 12-15.
[19]	吴卫国, 张喻, 肖海秋, 等. 原料大米特性与米粉产品品质关系的研究[J]. 粮食与饲料工业,2005(9):21−24. [WU W G, ZHANG Y, XIAO H Q, et al. Study on the relationship between the characteristics of raw rice and the quality of rice noodles[J]. Food and Feed Industry,2005(9):21−24. doi: 10.3969/j.issn.1003-6202.2005.09.011 WU W G, ZHANG Y, XIAO H Q, et al. Study on the relationship between the characteristics of raw rice and the quality of rice noodles[J]. Food and Feed Industry, 2005(9): 21-24. doi: 10.3969/j.issn.1003-6202.2005.09.011
[20]	徐晓辉. 鲜湿米粉原料工艺特性的研究[D]. 南宁: 广西大学, 2014 XU X H. Research on the process characteristics of fresh wet rice noodles[D]. Nanning: Guangxi University, 2014.
[21]	于新, 刘丽. 传统米制品加工技术[M]. 北京: 中国纺织出版社, 2014: 1−12 YU X, LIU L. Traditional rice product processing technology[M]. Beijing: China Textile Press, 2014: 1−12.
[22]	YI C P, ZHU H, BAO J S, et al. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy[J]. LWT,2020,130l:109610.
[23]	卫萍, 张雅媛, 游向荣, 等. 马铃薯-籼米粉特性及其挤压成型品质[J]. 中国粮油学报,2020,35(4):113−120. [WEI P, ZHANG Y Y, YOU X R, et al. Characteristics of potato-indica rice noodles and their extrusion molding quality[J]. Journal of the Chinese Cereals and Oils Association,2020,35(4):113−120. doi: 10.3969/j.issn.1003-0174.2020.04.019 WEI P, ZHANG Y Y, YOU X R et al. Characteristics of potato-indica rice noodles and their extrusion molding quality[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35(4): 113-120. doi: 10.3969/j.issn.1003-0174.2020.04.019
[24]	YI C P, ZHU H, ZHANG Y, et al. The role of indica starch in the mechanism of formation of fresh rice noodles[J]. Journal of Cereal Science,2021,99:103212. doi: 10.1016/j.jcs.2021.103212
[25]	董贝贝. 八种淀粉糊化和流变特性及其与凝胶特性的关系[D]. 西安: 陕西科技大学, 2017 DONG B B. The gelatinization and rheological properties of eight starches and their relationship with gel properties[D]. Xi'an: Shaanxi University of Science and Technology, 2017.
[26]	KANG M J K, IN Y B, HYEON G L. Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility[J]. Food Bioscience,2018,22:178−183. doi: 10.1016/j.fbio.2018.02.008
[27]	KHUNAE P, TRAN T, SIRIVONGPAISAL P. Effect of heat-moisture treatment on structural and thermal properties of rice starches differing in amylose content[J]. Starch,2010,59(12):593−599.
[28]	王佳玉, 陈碧莹, 陈凤莲, 等. 不同杂粮添加对籼米粉粉质特性及挤压米粉品质特性的影响[J]. 食品工业科技,2019,40(8):66−72. [WANG J Y, CHEN B Y, CHEN F L, et al. The effect of different cereals on the silty characteristics of indica rice noodles and the quality characteristics of extruded rice noodles[J]. Food Industry Science and Technology,2019,40(8):66−72. doi: 10.13386/j.issn1002-0306.2019.08.012 WANG J Y, CHEN B Y, CHEN F L, et al. The effect of different cereals on the silty characteristics of indica rice noodles and the quality characteristics of extruded rice noodles[J]. Food Industry Science and Technology, 2019, 40(8): 66-72. doi: 10.13386/j.issn1002-0306.2019.08.012
[29]	CARMEB-ALINA B, CAMELIA V. Polyphenolic content and antioxidant properties of black rice flour[J]. Annals of the University Dunarea de Jos of Galati Fascicle VI:Food Technology,2017,41(2):75−85.
[30]	HIRTH M, LEITER A, BECK S M, et al. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food[J]. Journal of Food Engineering,2014(125):139−146.
[31]	HIRTH M, PREIß R, MAYER-MIEBACH E, et al. Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols[J]. LWT-Food Science and Technology,2015,62(1):511−516. doi: 10.1016/j.lwt.2014.08.032