摘要
以陈化早籼米粉为主要原料,荞麦、青稞、藜麦、鹰嘴豆、燕麦麸皮等杂粮为辅料制备挤压重组米,以RVA快速黏度分析仪为研究手段,探究不同杂粮添加物以及不同的添加量(0%,5%,10%,15%,20%,25%)对重组米糊化特性的影响。结果表明:当燕麦麸皮添加量>15%时,其和藜麦、青稞均能显著增加重组米的峰值黏度(P<0.05),小添加量的燕麦麸皮和荞麦、鹰嘴豆均会显著降低重组米峰值黏度(P<0.05);添加藜麦、荞麦和青稞均会使重组米的谷值黏度显著增加(P<0.05),添加燕麦麸皮和鹰嘴豆会显著降低重组米的谷值黏度(P<0.05);荞麦、青稞、藜麦及添加量>20%燕麦麸皮均能显著增加重组米的最终黏度(P<0.05),小添加量的燕麦麸皮和鹰嘴豆均能显著降低重组米的最终黏度(P<0.05);燕麦麸皮、添加量>20%青稞、添加量>15%藜麦均能显著增加重组米的衰减值(P<0.05),鹰嘴豆、荞麦与小添加量的青稞和藜麦均能显著降低重组米的衰减值(P<0.05)。5种杂粮均使重组米的回生值显著增加(P<0.05)。
In this study,extruded reconstituted rice was prepared by using extrusion processing technology,using aging early indica rice flour as the main raw material,with coarse grains such as buckwheat,barley,quinoa,chickpea,oat bran.The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains,and their different additions(0%,5%,10%,15%,20%,25%)on the gelatinization characteristics of recombinant rice.The results showed that when the amount of oat bran added was greater than 15%,the oat bran and quinoa and barley could significantly increase the peak viscosity of the reconstituted rice(P<0.05).The small amount of oat bran and buckwheat and chickpeas can significantly reduce.Peak viscosity of recombinant rice(P<0.05);The addition of quinoa,buckwheat,and barley increased the valley viscosity of the reconstituted rice significantly(P<0.05),and the addition of oat bran and chickpeas significantly reduced the valley viscosity of the reconstituted rice(P<0.05);Buckwheat,barley,quinoa,and oat bran added more than 20% can significantly increase the final viscosity of the reconstituted rice(P<0.05),and the small additions of oat bran and chickpea can significantly reduce the recombination.The final viscosity of the rice(P<0.05);Oat bran,added more than 20% barley,added more than 15% quinoa can significantly increase the attenuation value of recombinant rice(P<0.05).Chickpeas,buckwheat and small amounts of barley and quinoa wheat could significantly reduce the attenuation value of recombinant rice(P<0.05).The addition of five kinds of coarse grains all significantly increased the regeneration value of recombinant rice(P<0.05).
作者
李兆钊
吴卫国
廖卢艳
何彪
LI Zhao-zhao;WU Wei-guo;LIAO Ru-yan;HE Biao(Hunan Agricultural University,Changsha,Hunan 410128,China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha,Hunan 410128,China)
出处
《食品与机械》
北大核心
2020年第5期54-58,共5页
Food and Machinery
基金
湖南省重点领域研发计划(编号:2019NK2131)。
关键词
荞麦
青稞
藜麦
鹰嘴豆
燕麦麸皮
杂粮
挤压重组米
糊化特性
buckwheat
highland barley
quinoa
chickpeas
oat bran
coarse grains
extruded recombinant rice
gelatinization characteristics
