摘要
目的:研发膨化型蓝莓渣籼米果类休闲食品。方法:以籼米粉、蓝莓渣粉为原料,选取物料水分含量、挤压温度、螺杆转速3个试验因素,以膨化度、花色苷含量及感官评分作为综合指标,通过单因素及正交试验对膨化工艺进行优化,并对获得的膨化产品进行抗氧化活性研究。结果:蓝莓渣复合籼米的最佳膨化工艺参数为物料水分含量16%,挤压膨化四区温度分别为50—80—110—130℃,螺杆转速160 r/min,该工艺条件下获得的蓝莓渣籼米果综合得分最高为62.30±0.51。体外抗氧化试验结果表明,相较于膨化籼米果,蓝莓渣籼米果对DPPH自由基和ABTS自由基的清除率分别提高了60.19%,73.67%。结论:最优工艺参数下获得的蓝莓渣籼米果具有良好的抗氧化特性。
Objective:This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food.Methods:Using indica rice flour and blueberry residue powder as raw materials,three experimental factors including moisture content,extrusion temperature and screw speed were selected,and the expansion degree,anthocyanin content and sensory score were taken as comprehensive indexes.The expansion process was optimized by single factor and orthogonal test,and the antioxidant activity of the expanded products was studied.Results:The optimum process parameters were as follows:the moisture content of the material was 16%,the temperature of the four extrusion zones were 50—80—110—130℃and the screw speed was 160 r/min.The indica rice fruit with blueberry residue obtained under this process has the highest comprehensive score of 62.30±0.51.The results of antioxidant test in vitro showed that compared with puffed indica rice fruit,the scavenging rates of DPPH and ABTS by blueberry residue indica rice fruit increased by 60.19%and 73.67%respectively.Conclusion:the optimal processing parameters of indica rice fruit with blueberry residue were obtained,and the product also showed good antioxidant properties.
作者
张新振
杨涛
蒋依婷
琚飞龙
高洋
孙玥
李雪玲
梁进
ZHANG Xin-zhen;YANG Tao;JIANG Yi-ting;JU Fei-long;GAO Yang;SUN Yue;LI Xue-ling;LIANG Jin(Anhui Engineering Laboratory for Agro-products Processing,Anhui Agricultural University,Hefei,Anhui 230036,China)
出处
《食品与机械》
北大核心
2022年第10期194-200,共7页
Food and Machinery
基金
安徽省自然科学基金面上项目(编号:2108085MC122)
安徽省教育厅项目(编号:KJ2020A0136)
安徽省中央引导地方科技发展专项(编号:202107d06020015)。
关键词
蓝莓渣
籼米粉
米果
花色苷
抗氧化
blueberry residue
indica rice flour
rice fruit
anthocyanin
antioxidant
