摘要
为探讨婴幼儿米粉基料干法制造过程中挤压膨化处理对米粉特性的影响规律,对不同品种大米经挤压膨化得到米粉的理化和消化特性差异进行比较分析,结果表明:在相同挤压膨化条件下,不同大米之间淀粉组成差异明显,导致膨化度、吸水指数和水溶性指数差异显著(P<0.05);处理后由淀粉体外消化特性得出:早籼米中抗性淀粉含量最高,接近15%;糯米快速消化淀粉含量最低,小于75%。蛋白质消化特性结果显示,糯米制品的胃蛋白酶消化率和蛋白质总消化率均低于其它3种米粉,这可能是因糯米中蛋白质的结构和组成不同所致。研究结果为挤压膨化技术在米粉生产中的应用及对不同品种大米米粉的性能影响提供理论依据。
In order to investigate the effect of extrusion treatment on the characteristics of infant rice powder in the dry process,this study analyzed the differences of physicochemical properties and the digestion characteristics of rice powder with four typical varieties of rice(Northeast rice,Indica rice,Thai rice,and Glutinous rice)by extrusion.The results showed that the starch composition among different rice varieties under some extruding conditions was significantly different(P<0.05),as well the swelling degree,water absorption index and water solubility index.The content of resistant starch in indica rice was the highest,close to 15%,and the content of rapid digestion starch was less than 75%in glutinous rice.The pepsin digestibility and total protein digestibility of glutinous rice were lower than those of the other three kinds of rice powder,which may be due to the different structure and composition of protein in glutinous rice.The results of this study provide the theoretical basis for the application of extrusion technology in infant rice powder production and the effect on different rice varieties.
作者
张亭亭
邢贝贝
赵强
熊华
Zhang Tingting;Xing Beibei;Zhao Qiang;Xiong Hua(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第1期158-165,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
江西省农业领域科技计划重点项目（20151BBF60041）
国家863科技计划项目（2012BAD37B02-05）
关键词
米粉
挤压膨化
理化特性
体外消化特性
rice flour
extrusion
physicochemical properties
in vitro digestion characteristics
