摘要
以玉米粉为主要原料,分析添加不同比例(0%、10%、20%、30%)的糙米粉和改性发芽糙米粉对玉米粉挤压产品特性的影响。结果表明,改性发芽糙米粉的添加提高了挤压产品的膨化率(添加30%时,提高7.5%),而糙米粉的添加导致膨化率降低(添加30%时,降低10%)。添加改性发芽糙米粉后,膨化产品的破碎最大力和破碎总功总体呈下降的趋势(添加30%时,分别降低19%,32%),糙米粉则相反(添加30%时,分别提高16%、15%)。糙米粉和改性发芽糙米粉的添加,导致色差呈下降趋势。黏度测定表明挤压导致淀粉糊化和降解,但相比糙米粉,添加改性发芽糙米粉的产品黏度较高,且随着添加比例的增加,黏度有一定程度的提高。相对于玉米粉,糙米粉和改性发芽糙米粉的添加使产品的水溶性指数(WSI)呈上升趋势,吸水性指数(WAI)呈下降的趋势,同时添加改性发芽糙米粉的挤压产品WSI低于添加糙米粉的挤压产品,而WAI则相反。
The effects of different percentage （0% , 10%, 20% , 30% ） substitution of brown rice and modified germinated brown rice on the properties of extruded corn flour were investigated. Results showed that the extruded products with modified germinated brown rice exhibited higher radial expansion ratio （expansion ratio increased by 7. 5% when substitution percentage of modified germinated brown rice was at 30% ） ,while the extruded products with brown rice exhibited lower radial expansion ratio（ expansion ratio decreased by 10% when substitution percentage of brown rice was at 30% ）. The addition of modified germinated brown rice decreased crushing force and crushing energy（crushing force and crushing energy decreased by 19% and 32% when substitution percentage of modified germinated brown rice was at 30%, respectively）. On the contrary, the addition of brown rice increased crushing force and crushing energy（ crushing force and crushing energy increased by 16% and 15% when substitution percentage of brown rice was at 30%, respectively）. Both brown rice and modified germinated brown rice led to lower value of color difference. The RVA analysis showed that extrusion led to gelatinization and degradation of starch. Comparing to brown rice, the addition of modified germinated brown rice led to higher viscosity, and the viscosity increased as the increasing of substitution percentage. The addition of both brown rice and modified germinated brown rice led to higher water solubility index （WSI） and lower water absorption index （WAI） with the increase of substitution percentage. The extrudate with addition of modified germinated brown rice had lower WSI than the extrudate with addition of brown rice, while WAI had the opposite trend.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第5期1-6,12,共7页
Journal of the Chinese Cereals and Oils Association
基金
江西省对外科技合作计划(20152ACH80008)
"十二五"国家科技支撑计划(2012BAD34B08)
江苏高校优势学科建设工程(苏政办发[2014]37号)
关键词
糙米
改性发芽糙米
玉米粉
挤压膨化
brown rice, modified germinated brown rice, corn flour, extrusion
