富硒营养强化留胚米的制备工艺优化及其品质特性研究

刘晓飞; 李祥; 孟倩楠; 刘畅; 张娜

doi:10.13386/j.issn1002-0306.2022050274

富硒营养强化留胚米的制备工艺优化及其品质特性研究

doi: 10.13386/j.issn1002-0306.2022050274

哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150028

基金项目: 黑龙江省科技重大专项资助（2020ZX08B02）。

详细信息

作者简介:
刘晓飞（1980−），女，博士，副教授，研究方向：稻米高值化利用，E-mail：liuxiaofei72@163.com

通讯作者:
张娜（1979−），女，博士，教授，研究方向：植物蛋白质方面，E-mail：foodzhangna@163.com

中图分类号: TS213.3
计量
- 文章访问数: 58
- HTML全文浏览量: 23
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2022-05-25
- 网络出版日期: 2023-01-12
- 刊出日期: 2023-03-01

Study on Optimization of Preparation Technology and Quality Characteristics of Selenium-enriched Rice with Retained Germ

College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

摘要

摘要: 为了满足人们对元素硒的补充需求，本文以留胚米为原料，采用超声波浸吸法制备富硒营养强化留胚米，通过单因素实验、主成分分析以及响应曲面试验优化最佳工艺条件，并对其蒸煮特性、质构特性、糊化特性和热特性等品质特性进行研究。结果表明：最佳工艺条件为超声波浸吸时间8.25 min、超声波浸吸温度40 ℃、超声波功率150 W，此条件下制备的富硒营养强化留胚米综合评分为97.31±0.12分，留胚米表面气孔均匀形成，不易流动水和自由水含量增加，米粒蒸煮特性良好，质地疏松，软且不粘，口感爽滑，营养品质提高。
- 留胚米 /
- 硒 /
- 超声波浸吸 /
- 品质特性
Abstract: In order to meet the needs of people to supplement the element selenium, in this paper, rice with retained germ was used as raw material to prepare selenium-enriched rice with retained germ by ultrasonic soaking. The optimal process conditions were optimized by single factor experiment, principal component analysis and response surface experiment, and the quality characteristics such as cooking characteristics, texture characteristics, gelatinization characteristics and thermal characteristics of rice with retained germ were studied. The results showed that the optimal process conditions were ultrasonic soaking time 8.25 min, ultrasonic soaking temperature 40 ℃ and ultrasonic power 150 W. Under these conditions, the comprehensive score of selenium-enriched rice with retained germ was 97.31±0.12. The surface pores of rice with retained germ were uniformly formed, the content of immobilized water and free water was increased, the cooking characteristics of rice grains were good, the texture was loose, soft and non-sticky, the taste was smooth, and the nutritional quality was improved.
- rice with retained germ /
- selenium /
- ultrasonic soaking /
- quality characteristic

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图 1 超声波浸吸时间对富硒营养强化留胚米各品质特性的影响

Figure 1. Effect of ultrasonic immersion time on the quality of selenium-enriched rice with retained germ

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图 2 超声波浸吸温度对富硒营养强化留胚米各品质特性的影响

Figure 2. Effect of ultrasonic obsorption temperature on the quality of selenium-enriched rice with retained germ

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图 3 超声波功率对富硒营养强化留胚米各品质特性的影响

Figure 3. Effect of ultrasonic power on the quality of selenium-enriched rice with retained germ

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图 4 料液比对富硒营养强化留胚米各品质特性的影响

Figure 4. Effect of solid-liquid ratio on the quality of selenium-enriched rice with retained germ

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图 5 交互作用的响应曲面图和等高线图

Figure 5. Response surface diagram and contour diagram of interaction

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图 6 不同样品的断面电镜图片

Figure 6. Electron microscope images of different samples

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图 7 不同样品的表面电镜图片

Figure 7. Surface electron microscope images of different samples

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图 8 不同样品的T₂反演谱

Figure 8. T₂ inversion spectra of different samples

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表 1 响应曲面试验因素水平表

Table 1. Factors and levels of response surface methodology experiment

因素	水平
因素	−1	0	1
A 超声波浸吸时间（min）	6	8	10
B 超声波浸吸温度（℃）	35	40	45
C 超声波功率（W）	125	150	175

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表 2 响应曲面优化试验设计与结果

Table 2. Experimental design and result for response surface methodology

实验号	超声波浸吸时间（min）	超声波浸吸温度（℃）	超声波功率（W）	硒含量（μg/kg）	吸水率（%）	固形物损失（%）	硬度（g）	黏聚性	感官品质	糊化度	综合评分
1	8	45	175	179.4	38.16	4.32	2143	1.18	70	81.31	75.96
2	6	40	175	172.9	32.41	2.76	2168	1.21	70	70.34	70.39
3	10	45	150	173.6	36.43	3.87	2164	1.19	72	76.21	72.77
4	6	35	150	164.3	32.17	2.31	2264	1.09	66	70.31	66.70
5	8	40	150	187.3	50.34	2.86	1834	1.36	86	80.64	92.91
6	10	35	150	192.4	41.32	3.68	2132	1.24	76	77.32	83.75
7	8	35	175	165.4	31.26	2.43	2326	1.18	71	71.28	71.96
8	8	40	150	201.8	51.65	3.04	1821	1.38	87	81.32	98.01
9	8	45	125	176.9	37.12	3.76	2024	1.31	70	71.32	70.91
10	6	40	125	175.4	36.32	3.42	2231	1.08	70	70.31	68.21
11	6	45	150	182.4	35.02	2.75	2298	1.16	68	70.61	74.78
12	10	40	125	164.3	33.65	3.64	2062	1.16	63	82.41	68.65
13	8	40	150	191.3	52.04	3.12	1843	1.41	91	83.12	98.77
14	8	40	150	196.8	50.86	3.16	1798	1.43	80	80.41	93.80
15	8	35	125	188.7	40.3	4.11	1964	1.16	68	76.34	72.34
16	8	40	150	196.6	51.23	3.21	1809	1.4	88	81.32	96.41
17	10	40	175	186.4	42.63	4.04	2231	1.23	74	79.31	83.68

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表 3 主成分的特征值及方差贡献率

Table 3. Eigenvalue and variance contribution rate of principle components

主成分	特征值	方差贡献率（%）	累计方差贡献率（%）
1	4.865	69.506	69.506
2	1.229	17.560	87.066

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表 4 主成分在各品质指标上的因子载荷矩阵

Table 4. The rotated component matrix of the principle component analysis

品质指标	主成分
品质指标	1	2
X₁硒含量	0.876	0.063
X₂吸水率	0.984	−0.034
X₃固形物损失	0.094	0.971
X₄硬度	−0.913	−0.004
X₅黏聚性	0.923	−0.191
X₆感官品质	0.911	−0.282
X₇糊化度	0.778	0.406

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表 5 回归模型的方差分析

Table 5. Analysis for variance of the regression model

来源	平方和	自由度	均方	F值	P值	显著性
模型	2119.65	9	235.52	33.05	0.0001	**
A	103.46	1	103.46	14.52	0.0066	**
B	0.014	1	0.014	1.910E-003	0.9664
C	59.84	1	59.84	8.40	0.0231	*
AB	90.82	1	90.82	12.75	0.0091	**
AC	41.28	1	41.28	5.79	0.0470	*
BC	7.37	1	7.37	1.03	0.3430
A²	488.39	1	488.39	68.54	<0.0001	**
B²	482.96	1	482.96	67.78	<0.0001	**
C²	655.53	1	655.53	92.00	<0.0001	**
残差	49.88	7	7.13
失拟项	23.61	3	7.87	1.20	0.4170	ns
纯误差	26.27	4	6.57
总和	2169.53	16
注：*表示P<0.01极显著，表示P<0.05显著，ns表示P>0.05不显著。

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表 6 不同样品的蒸煮特性

Table 6. Cooking qualities of different samples

样品	加热吸水率（%）	体积膨胀率（%）	长度延伸率（%）
1	151.35±3.16^b	236.21±4.10^b	124.14±1.30^b
2	152.16±4.32^b	239.32±7.60^b	128.35±2.10^b
3	184.54±5.12^a	326.08±6.30^a	159.27±3.00^a
4	183.46±1.48^a	331.57±4.20^a	162.09±4.00^a
注：同列不同小写字母表示差异显著（P<0.05），表7~表9同。

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表 7 不同样品的质构特性

Table 7. Texture characteristics of different samples

样品	硬度（g）	咀嚼性	黏聚性	弹性	回复性
1	2763.16±20.36^a	1276.11±45.46^a	1.17±0.02^c	0.32±0.03^a	0.72±0.04^a
2	2437.04±30.68^b	1126.78±72.98^a	1.21±0.12^c	0.21±0.01^b	0.31±0.02^b
3	1812.68±50.64^c	621.61±34.71^b	1.45±0.04^b	0.05±0.02^c	0.22±0.010^c
4	1766.54±32.37^c	598.34±14.56^b	1.52±0.01^a	0.02±0.01^c	0.21±0.01^c

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表 8 不同样品的糊化特性

Table 8. Gelatinization characteristics of different samples

样品	峰值粘度（cP）	最低粘度（cP）	衰减值（cP）	最终粘度（cP）	回生值（cP）
1	2183.13±5.66^c	1762.46±12.73^a	421.13±9.81^c	3480.05±4.21^a	1718.22±16.26^a
2	2138.92±8.49^d	1742.06±3.54^b	396.05±4.12^d	3465.17±10.31^b	1723.74±11.56^a
3	2352.56±3.27^b	1416.55±6.18^c	937.68±12.02^b	3014.47±11.31^c	1598.68±8.49^c
4	2362.34±3.54^a	1394.21±6.36^d	968.81±12.73^a	3043.75±3.54^d	1649.39±5.66^b

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表 9 不同样品的热特性

Table 9. Thermal characteristics of different samples

样品	起始温度T₀（℃）	峰值温度T_p（℃）	终止温度T_c（℃）	糊化焓ΔH（J/g）
1	60.14±1.26^b	80.02±0.26^b	68.30±1.26^b	10.92±0.21^a
2	61.05±0.60^b	81.91±1.10^b	72.17±2.31^a	9.41±0.36^b
3	64.25±1.15^a	85.47±0.75^a	75.14±1.54^a	7.42±0.24^d
4	63.17±1.32^a	86.62±1.32^a	75.06±2.68^a	7.63±0.71^c

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