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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

许立益,余宏达,江冬怡,等. 紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响[J]. 食品工业科技,2022,43(17):114−121. doi:  10.13386/j.issn1002-0306.2021120267
引用本文: 许立益,余宏达,江冬怡,等. 紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响[J]. 食品工业科技,2022,43(17):114−121. doi:  10.13386/j.issn1002-0306.2021120267
XU Liyi, YU Hongda, JIANG Dongyi, et al. Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles[J]. Science and Technology of Food Industry, 2022, 43(17): 114−121. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120267
Citation: XU Liyi, YU Hongda, JIANG Dongyi, et al. Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles[J]. Science and Technology of Food Industry, 2022, 43(17): 114−121. (in Chinese with English abstract). 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
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

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

  • 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。
  • 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

    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。

    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
    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±0.42a4.81±0.48e6.22±0.32f51.0±2.65a
    9:128.22±0.34a6.06±0.03d6.65±0.20e37.7±2.52c
    8:226.86±0.20b6.24±0.00d6.80±0.15de27.7±1.53d
    7:325.46±0.48c6.40±0.00cd7.17±0.29d24.0±1.00de
    6:423.87±0.20d6.70±0.04bc7.65±0.10c22.0±1.00e
    5:522.64±0.29e6.96±0.26b8.03±0.27b21.0±1.00e
    0:10
    (紫米粉)
    15.75±0.29f10.02±0.26a12.85±0.07a46.0±4.36b
    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
    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±11e2356±8bc1538±7g4697±9d2338±5a82.30±0.10a
    9:13885±10f2253±8d1575±4f4638±11e2317±8b82.62±0.51a
    8:24000±10b2407±6a1601±7e4791±7b2277±4c82.27±0.06a
    7:34053±10a2368±17b1639±5d4826±6a2244±6d82.33±0.06a
    6:43975±6c2345±14c1678±8c4799±11b2218±5e81.05±0.44b
    5:53948±7d2255±10d1698±6b4727±12c2197±5f81.26±0.49b
    0:10
    (紫米粉)
    3759±10g1931±9e1816±16a3954±18f2017±17g76.60±0.15c
    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
    硬度(gf)粘结性(gf)持水性
    H(%)
    失重率L(%)
    10:0
    (籼米粉)
    2213±22a−1.07±0.29a12.33±0.13a4.92±0.03e
    9:12076±30b−1.18±0.04a10.22±0.44b6.57±0.14d
    8:21897±20c−1.30±0.00ab9.77±0.22bc7.47±0.12c
    7:31730±20d−1.42±0.00b9.43±0.45c7.95±0.28b
    6:41583±19e−1.52±0.08b8.69±0.22d8.68±0.14a
    5:51413±23g−1.91±0.01c7.62±0.08e8.88±0.34a
    0:10
    (紫米粉)
    1482±33f−2.11±0.13c5.88±0.10f7.97±0.22b
    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%)
    9:10640361028002710
    8:28200721073008200
    7:30271253005501540
    6:40163064003700280
    5:50046073000370046
    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
    Z蒸煮
    (40%)
    Z花色苷
    (30%)
    Z感官
    (30%)
    9:11.00000.00000.86470.65943
    8:20.82750.67651.00000.83391
    7:30.39961.00000.74830.68432
    6:40.23040.34620.63400.38624
    5:50.00000.17940.00000.05385
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-12-27
  • 网络出版日期:  2022-08-05

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    《食品工业科技》青年编委专栏征稿 | 杂粮与主粮复配的营养学基础