摘要
以粳米粉为主要原料,葛粉、藕粉及红薯淀粉作为辅料,利用挤压法制备军用方便米饭,采用扫描电子显微镜、差示扫描量热仪及X-射线衍射仪对米粒结构进行表征,探究军用方便米饭样品的回生特性,并与粳米样品及空白组样品进行了对照比较。结果表明:军用方便米样品饭呈多孔状,结构较为疏松,复水性好。与粳米样品中淀粉A型晶型结构存在差异,军用方便米饭样品和空白组样品中淀粉晶型为V型,方便米饭的衍射峰面积及强度均弱于空白组。粳米样品、军用米饭样品和空白组样品的Avrami参数n均小于1,表明晶核主要在淀粉回生早期形成,并以一次成核方式结晶。挤压降低了淀粉重结晶成核和生长速率,军用方便米饭的结晶生长速率高于空白组。研究结果说明,挤压可抑制淀粉回生,对军用方便米饭中淀粉回生的抑制效果优于空白组。
Japonica rice flour was used as main ingredient, and Kudzu powder, lotus root powder and sweet potato starch were used as auxiliary material to prepare military instant rice by extrusion. The scanning electron microscopy, differential scanning calorimetry and X-ray diffraction were used to characterize the structure of the instant rice to analyze its retrogradation property, with native japonica rice flour and its extruded rice as control. The results showed that military instant rice was porous and exhibited excellent reconstituability. Different form the A-type crystalline structure of native rice flour, the starch type of military rice and extruded rice control showed V-type, and the diffraction peak area and peak strength of military instant rice were weaker than the control group. The n-value of Avrami equations for all three rice groups were less than 1, suggesting that crystal nucleus were mainly formed on the early retrogradation stage and the recrystallization of rice starch was a process of primary nucleation. The extrusion reduced the rate of recrystallization and nucleation and the crystallization rate of military instant rice was higher than the control group. These results suggested that the extrusion can inhibit the retrogradation of rice, and the inhibition effect was more effective on military instant rice than control group.
作者
陈轩
马晓灵
向莉
周坚
CHEN Xuan;MA Xiao-ling;XIANG Li;ZHOU Jian(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Three Gorges Center for Food and Drug Control,Yichang 443000)
出处
《食品科技》
CAS
北大核心
2018年第8期158-163,共6页
Food Science and Technology
关键词
军用方便米饭
回生特性
差示扫描量热仪
扫描电子显微镜
X-射线衍射仪
military instant rice
retrogradation
differential scanning calorimetry （DSC）
scanning electronmicroscope （SEM）
X-ray diffraction（XRD）
