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中国精品科技期刊2020
方浩标,郑经绍,余宏达,等. 挤压膨化对紫糙米粉营养品质及理化性质的影响[J]. 食品工业科技,2021,42(19):70−77. doi: 10.13386/j.issn1002-0306.2021010205.
引用本文: 方浩标,郑经绍,余宏达,等. 挤压膨化对紫糙米粉营养品质及理化性质的影响[J]. 食品工业科技,2021,42(19):70−77. doi: 10.13386/j.issn1002-0306.2021010205.
FANG Haobiao, ZHENG Jingshao, YU Hongda, et al. Effect of Extrusion Process on the Nutritious and Physicochemical Properties of Purple Brown Rice Flour[J]. Science and Technology of Food Industry, 2021, 42(19): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010205.
Citation: FANG Haobiao, ZHENG Jingshao, YU Hongda, et al. Effect of Extrusion Process on the Nutritious and Physicochemical Properties of Purple Brown Rice Flour[J]. Science and Technology of Food Industry, 2021, 42(19): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010205.

挤压膨化对紫糙米粉营养品质及理化性质的影响

Effect of Extrusion Process on the Nutritious and Physicochemical Properties of Purple Brown Rice Flour

  • 摘要: 以紫糙米为原料,采用双螺杆挤压膨化技术制备紫糙米挤压粉,分析其挤压前后营养成分、水合性质、糊化特性、热特性以及流变特性等理化性质的变化。结果表明:与原料粉相比,经挤压处理的紫糙米粉总淀粉、支链淀粉、脂肪含量分别下降了12.45%、16.03%、67.45%;蛋白质、总氨基酸、钙和锌含量变化不显著(P>0.05);总酚、总黄酮、总花色苷含量分别减少了23.70%、28.34%和29.16%,抗氧化性活性减弱。水溶性指数与吸水性指数分别提高了2.80和1.07倍,颜色加深。同一剪切速率下,挤压粉具有更低的剪切应力,更易搅拌。RVA及DSC结果显示,紫糙米挤压粉的峰值黏度、低谷黏度、衰减值、最终黏度、回生值分别下降了3528.50、2038.83、1489.00、3975.33、1937.00 cP,糊化度为93.15%,糊化焓由5.23 J/g下降至0.74 J/g,表明大部分的淀粉已糊化。据此说明,紫糙米挤压粉营养价值保留仍处于较高水平,水合能力显著提升,食用口感佳,具有较好的应用价值。

     

    Abstract: Using purple brown rice as raw material, extruded purple brown rice flour was prepared by twin-screw extrusion technology, the changes of nutrition, hydration properties, gelatinization properties, thermal properties and rheological properties of purple brown rice flour before and after extrusion were analyzed. The results showed that , compared with the raw materials, the total starch, amylopectin and fat content of the extruded purple brown rice flour decreased by 12.45%, 16.03%, and 67.45% respectively, the protein, total amino acid, calcium and zinc content changes were not change significantly (P>0.05). Besides, the content of total phenols, total flavonoids and total anthocyanins were reduced by 23.70%, 28.34% and 29.16% respectively, and the antioxidant activity was weakened. The water solubility index and water absorption index were increased by 2.80, 1.07 times respectively, and the color became deeper. Under the same shear rate, the extruded flour has lower shear stress, which easier to stir. The results of RVA and DSC showed that the peak viscosity, lowest viscosity, attenuation value, final viscosity and retrogradation value of extruded purple brown rice flour decreased by 3528.50, 2038.83, 1489.00, 3975.33, 1937.00 cP, the gelatinization degree was 93.15%, and the enthalpy reduced from 5.23 J/g to 0.74 J/g, indicating that most of the starch has been gelatinized. According to this, the nutritive value retention of the extruded purple brown rice flour was still at a relatively high level, the hydration capacity was significantly improved, the taste was good, and it had good application value.

     

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