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中国精品科技期刊2020
徐高孟,戴涛涛,吕成良,等. 双螺杆挤压联合低温冲击磨技术改良大米抛光粉品质[J]. 食品工业科技,2024,45(19):104−113. doi: 10.13386/j.issn1002-0306.2023120058.
引用本文: 徐高孟,戴涛涛,吕成良,等. 双螺杆挤压联合低温冲击磨技术改良大米抛光粉品质[J]. 食品工业科技,2024,45(19):104−113. doi: 10.13386/j.issn1002-0306.2023120058.
XU Gaomeng, DAI Taotao, LÜ Chengliang, et al. Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder[J]. Science and Technology of Food Industry, 2024, 45(19): 104−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120058.
Citation: XU Gaomeng, DAI Taotao, LÜ Chengliang, et al. Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder[J]. Science and Technology of Food Industry, 2024, 45(19): 104−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120058.

双螺杆挤压联合低温冲击磨技术改良大米抛光粉品质

Twin-screw Extrusion Combined with Low Temperature Impact Mill Improves the Quality of Rice Polishing Powder

  • 摘要: 为解决大米抛光粉易酸败变质的问题和改善其理化性质,本文通过双螺杆挤压对大米抛光粉进行稳定化处理,研究不同挤压温度对大米抛光粉储藏稳定性及营养性质的影响;在最佳挤压温度下,进一步利用低温冲击磨在空气分级机不同转速条件下(300、600、1200、1800 r/min)制备不同粒径的大米抛光粉(SR-1、SR-2、SR-3、SR-4),研究空气分级机转速对大米抛光粉挥发性香气化合物及理化性质的影响。结果表明,挤压处理后大米抛光粉的脂肪酶活性从12.94 mg/g显著降低至2.18 mg/g。储藏至第150 d,未经处理的大米抛光粉的脂肪酸值为255.57 mg KOH/100 g,而挤压后样品的脂肪酸值仅为121.90 mg KOH/100 g。挤压处理后,大米抛光粉中膳食纤维、γ-氨基丁酸和γ-谷维素也得到了较好的保留。低温冲击磨可以促进大米抛光粉中挥发性香气化合物的释放,其中SR-3总浓度最高。基于偏最小二乘判别法,根据变量重要性投影值筛选出9个差异标记组分,证实了SR-3风味最浓郁。随着大米抛光粉粒径降低,其比表面积逐渐增大,体积密度呈现逐渐减小的趋势;白度指数从66.08显著增加到76.61;吸水性和溶解性分别从1.77 g/g和24%显著增加到2.37 g/g和31%;傅里叶变换红外光谱分析表明,低温冲击磨处理破坏了淀粉颗粒中的氢键,导致了更多的游离羟基暴露。研究结果可为高品质大米抛光粉加工提供理论依据和技术支撑。

     

    Abstract: In order to solve the problem of rancidity of rice polishing powder and improve its physicochemical properties, the effects of twin-screw extrusion under different extrusion temperatures on the storage stability and nutritional properties of rice polishing powder were studied. Under the optimum extrusion temperature, the rice polishing powder (SR-1, SR-2, SR-3, and SR-4) with different particle sizes was prepared by low temperature impact mill (LTIM) under different air classifier speeds (300, 600, 1200, and 1800 r/min). The effects of the air classifier speed on volatile aroma compounds and physicochemical properties of rice polishing powder were studied. The results showed that the lipase activity of rice polishing powder decreased significantly from 12.94 mg/g to 2.18 mg/g after extrusion treatment. Stored at the 150th day, the fatty acid value of untreated rice polishing powder was 255.57 mg KOH/100 g, while the fatty acid value of the extruded sample was only 121.90 mg KOH/100 g. After extrusion treatment, dietary fiber, γ-aminobutyric acid, and γ-oryzanol in rice polishing powder were also well retained. LTIM promoted the release of volatile aroma compounds in rice polishing powder, and SR-3 had the highest concentration. Based on the partial least square discriminant, 9 differentially labeled components were screened according to the importance projection of variables, and it was confirmed that SR-3 had the strongest flavor. With the decrease of particle size, the specific surface area of rice polishing powder gradually increased, and the bulk density showed a decreasing trend. The whiteness index increased significantly from 66.08 to 76.61. Water absorption ability and solubility increased significantly from 1.77 g/g and 24% to 2.37 g/g and 31%, respectively. Fourier transform infrared spectroscopy analysis showed that LTIM destroyed hydrogen bonds in starch particles, resulting in more free hydroxyl group exposure. The results can provide a theoretical basis and technical support for the processing of high-quality rice polishing powder.

     

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