糙米浓浆制备及其稳定性和消化性研究
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摘要
通过比较研究不同的粉碎方式并,制备和优化出口感细腻且稳定性好的糙米浓浆产品。实验结果表明,经高压微通道微粉碎技术35 MPa处理2次后的糙米浓浆平均粒径(D_(50))最小(24μm)。添加0.05%(m/V)羧甲基纤维素钠和0.15%(m/V)黄原胶的糙米浓浆具有最好的悬浮稳定性,且糙米浓浆的血糖生成指数(GI值)为40.28,属于低血糖食品。
In this study, three different crushing methods were proposed to prepare brown rice thick paste to optimize a processing method with fine taste, good stability. The experimental results showed that the average particle size(D_(50)) of brown rice thick paste can be as low as 24 μm(minimum) after being treated twice with high pressure micro-channel ultra-fine pulverization technology(35 MPa). Brown rice pureed with 0.05 %(m/V) CMC-Na and 0.15 %(m/V) XG had the best suspension stability. The glycemic index(GI) of the brown rice thick paste was 40.28, it belongs to hypoglycemic food.
In this study, three different crushing methods were proposed to prepare brown rice thick paste to optimize a processing method with fine taste, good stability. The experimental results showed that the average particle size(D_(50)) of brown rice thick paste can be as low as 24 μm(minimum) after being treated twice with high pressure micro-channel ultra-fine pulverization technology(35 MPa). Brown rice pureed with 0.05 %(m/V) CMC-Na and 0.15 %(m/V) XG had the best suspension stability. The glycemic index(GI) of the brown rice thick paste was 40.28, it belongs to hypoglycemic food.
引文
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[15]彭国泰,吴娜娜. 超微粉碎处理对糙米粉理化性质的影响[J]. 食品加工,2017,25(2):17-21 PENG G T, WU N N. Study on the effect superfine grinding on physicochemical properties of brown rice flour [J]. Food Processing,2017,25(2):17-21.
[2]张智恒,王大宏,张轶腾,等. 3种糙米乳饮料加工工艺比较分析[J]. 食品工艺,2014(2):40-47 ZHANG Z H, WANG D H, ZHANG Y T, et al. A comparative analysis of three kinds of processing technology of brown rice milkbeverage[J]. Food Industry,2014 (2):40-47
[3]王习魁. 高压微通道微超细粉碎关键技术研究[D]. 无锡:江南大学,2005WANG X K. Study on the key technology of ultra-fine grinding based on hugh-pressure microfluidics [D].Wuxi: Jiangnan University, 2005
[4]刘涛,孙洋,王静芬,等. 大米和糙米乳饮料工艺条件的研究[J]. 食品工业科技,2008(10):164-166 LIU T, SUN Y, WANG J F, et al. Study on the productive technology of rice and brown rice milk beverage[J]. Food Industry and Technology,2008(10):164-166
[5]穆丽静. 红枣-发芽糙米饮料酶解工艺研究[J]. 轻工科技,2014,189(8):11-12 MU L J. Enzymolysis technology of red jujube and germinated brown rice beverage[J]. Light Industry Science and Technology,2014,189(8):11-12
[6]彭天浩,王燕. 糙米饮料制备工艺研究[J]. 粮食科技与经济,2015,40(4):58-62 PENG T H, WANG Y. Study on brown rice beveragre preparation [J].Grain Science and Technology and Economy,2015,40(4):58-62
[7]涂清荣. 米乳饮料的制备及其稳定性的研究[D]. 无锡:江南大学,2005 Xu Q R. Studuies on the preparation of rice milk beverage and its stability [D]. Wuxi: Jiangnan University, 2005
[8]吕美. 全谷物糙米饮料生产工艺的研究[J]. 粮食加工,2015,40(6):51-53 LYU M. Research on whole grain brown rice beverage production process[J].Food Processing, 2015,40(6):51-53
[9]余海霞.动态高压微射流对半纤维素性质和结构的影响[D].南昌:南昌大学, 2008 YU H X. Effect of dynamic high pressure microfluidization on properties and structures of hemicellulose[D].Nanchang: Nanchang University, 2008
[10]焦国宝,石方方.淀粉水解酶在食品工业中的应用[J]. 河南科技,2015, 561(4):134-136 JIAO G B, SHI F F. Application of starch hydrolyzing enzymes in food industry[J].Journal of Henan Science and Technology,2015,561(4):134-136
[11]GELENCSéR T, GáL V, SALGó A. Effects of applied process on the in vitro digestibility and resistant starch content of pasta products[J]. Food and Bioprocess Technology,2010,3(4):491-497
[12]íLKAY ?ENSOY, ROSEN R T, HO C T, et al. Effect of processing on buckwheat phenolics and antioxidant activity[J]. Food Chemistry,2006,99(2):388-393
[13]舒志成,王华,郭秀峰,等. 一种具有低血糖生成指数(GI值)特点的八宝粥研制[J]. 中国食品添加剂,2016(1):127-132SHU Z C, WANG H, GUO X F, et al. The development of a babao congee with low glycemic index[J]. China Food Additives,2016(1):127-132
[14]游静,刘月娥,马凤云,等. 胶体磨制备煤浆及粒径对直接液化性能的影响[J]. 煤炭转化,2014,37(2):28-32YOU J, LIU Y E, MA F Y, et al. Preparation of slurry with colloid mill and effect on direct liquefaction proprerties of the particle size of coal [J]. Coal Conversion, 2014,37(2):28-32
[15]彭国泰,吴娜娜. 超微粉碎处理对糙米粉理化性质的影响[J]. 食品加工,2017,25(2):17-21 PENG G T, WU N N. Study on the effect superfine grinding on physicochemical properties of brown rice flour [J]. Food Processing,2017,25(2):17-21.