摘要
【目的】研究挤压操作参数对金针菇复配发芽糙米膨化产品营养品质、理化性质以及挥发性风味物质变化的影响,优化金针菇复配发芽糙米挤压膨化的工艺条件,为复合型功能休闲食品的开发及质量评价提供理论依据。【方法】金针菇与发芽糙米的复配粉经过双螺杆挤压膨化机在不同的物料含水量、挤压膨化温度、螺杆转速的条件下挤压得到复合型膨化产品,分析挤压操作参数对产品γ-氨基丁酸(GABA)含量、可溶性膳食纤维(SDF)含量、可溶性蛋白质含量和径向膨化率变化的影响,对比分析金针菇复配发芽糙米膨化产品与未添加金针菇的发芽糙米膨化产品的氨基酸含量的变化以及挤压膨化产品的硬度、容积密度、吸水性指数、水溶性指数、色差等理化特性的变化,并利用电子鼻对最终产品的挥发性风味物质进行对比分析。【结果】金针菇复配发芽糙米膨化产品的品质特性随挤压操作参数的改变而变化,其中,GABA含量随物料含水量的增加呈先降低后升高的趋势,随膨化温度的升高而显著降低,随螺杆转速的增大先升高后降低;SDF和可溶性蛋白含量随物料含水量、膨化温度和螺杆转速的升高呈先升高后降低的趋势;径向膨化率随物料含水量、膨化温度的升高而降低,随螺杆转速的增加呈先升高后降低的趋势。根据单因素试验确定金针菇复配发芽糙米挤压膨化的最优工艺为物料含水量17%、挤压膨化温度140℃、螺杆转速150r/min,此时产品中GABA含量为(210.44±0.39)mg·kg^(-1),SDF含量为(0.735±0.028)g·100 g^(-1),可溶性蛋白含量为(1.23±0.01)mg·g^(-1),径向膨化率为2.67±0.02。与膨化前物料和未添加金针菇的发芽糙米膨化产品相比,金针菇复配发芽糙米膨化产品的氨基酸总量分别增加了1.7%和2.9%,必需氨基酸总量与未添加金针菇的发芽糙米膨化产品相比增加了2.8%,其中精氨酸和赖氨�
[ Objective ] In order to optimize the extrusion process conditions, the effects of extrusion operating parameters on nutritional quality, physicochemical properties and volatile aroma components in final products of germinated brown rice compounded of Flammulina velutipes were investigated. The study will provide theoretical basis for quality evaluation and development of functional snack foods. [ Method] To analyze the effects of extrusion operating parameters on GABA content, soluble dietary fiber content, soluble protein content and radial expansion ratio, germinated brown rice compounded of Flammulina velutipes were extruded to obtain a composite type of puffed products with a twin-screw extruder at different moisture content, extrusion temperature and screw speed conditions. Changes of the amino acids content and physicochemical properties such as hardness, bulk density, water-absorption index, water-solubility index and color difference of germinated brown rice compounded of Flammulina velutipes extrudates were analyzed compared with non-supplemented germinated brown rice products. In addition, the volatile flavor compounds in the puffed products were also analyzed comparatively using electronic nose. [Result] The quality properties of germinated brown rice compounded of Flammulina velutipes extrudates changed with the extrusion operating parameters. The GABA content showed a trend from decline to rise as the moisture content kept increasing, dropped sharply as the extrusion temperature increased, and increased at first, but then decreased. With the moisture content, the extrusion temperature and the screw speed increasing, both the SDF content and the soluble protein content had a decline trend after an initial ascent. The radial expansion ratio decreased with the moisture content and the extrusion temperature increasing, while increased first but then decreased as the screw speed continued increasing. The optimal conditions of the extrusion were moisture content 17%, extrusion temperature 140℃ and scre
出处
《中国农业科学》
CAS
CSCD
北大核心
2016年第4期727-738,共12页
Scientia Agricultura Sinica
基金
国家公益性行业(粮食)科研专项(201313011)
江苏省教育厅青蓝工程
江苏高校优势学科建设工程资助项目
关键词
金针菇
发芽糙米
挤压膨化
品质特性
电子鼻
Flammulina velutipes
germinated brown rice
extrusion
quality property
electronic nose
