豆皮超微粉粉体性质及其对杂粮粥食用品质的影响
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摘要
以黄豆、黑豆、绿豆和红小豆豆皮为原料,以红外光谱法为检测手段,通过理化性质和加工特性的测定探讨豆皮混合超微粉对杂粮粥食用品质的影响。结果表明,超微粉碎在未破坏豆皮纤维分子内氢键基础上,改变了纤维素分子间O—H及C—H价键伸缩振动方式,重建了纤维素分子链之间及分子链与表面水分子间氢键形成方式。与添加豆皮粗粉相比,添加豆皮超微粉的杂粮粉理化性质有明显的改善,溶解性、吸水性和分散性能更好,用其制作杂粮粥,产品的硬度、咀嚼性和回复性均有所降低。其中豆皮超微粉添加量为3.0%的杂粮粉,其溶解性和吸水性显著增加(P<0.05),与对照组相比,分别增加了5.96%和11.87%。硬度和咀嚼性显著降低(P<0.05),分别为(7.02±1.06)g和(3.03±0.47)g。在此条件下,黏着性显著高于另外2个试验组(P<0.05),香气浓郁。因此,杂粮粥粉加工中豆皮的超微粉碎处理可以很好地改善杂粮粥粉冲调性差、口感粗糙的问题。
The experiment used soybean coat, black bean coat, mung bean coat and adzuki bean coat as raw materials, the effect of bean coat mixed superfine powder on the eating quality of multigrain gruel was studied by Fourier transform infrared spectroscopy(FTIR). The results showed that the superfine pulverizing changed the O—H and C—H valence bond stretching modes of cellulose molecules without destroying the intramolecular hydrogen bonds of the bean coat dietary fiber and reconstructed the hydrogen bond formations between the cellulose molecular chains and between molecular chains and surface water molecules. Compared with the addition of large-sized bean coat, the physical and chemical properties of the multigrain powder added with the bean coat superfine powder had been significantly improved, solubility, water absorption and dispersibility were better, and the hardness, chewiness and recovery of the multigrain gruel made by it were all reduced. The solubility and water absorption of the multigrain with the addition of 3.0% bean coat superfine powder was significantly increased(P<0.05),which increased by 5.96% and 11.87%, respectively, and the hardness and chewiness decreased significantly(P<0.05) to(7.02±1.06)g and(3.03±0.47)g, respectively. And under such conditions, the adhesiveness was significantly higher than the other two tests(P<0.05), and the aroma was rich.Therefore, the superfine pulverizing in the processing of multigrain gruel powder can improve the eating quality of the multigrain gruel powder such as poor reconstituability and rough taste.
The experiment used soybean coat, black bean coat, mung bean coat and adzuki bean coat as raw materials, the effect of bean coat mixed superfine powder on the eating quality of multigrain gruel was studied by Fourier transform infrared spectroscopy(FTIR). The results showed that the superfine pulverizing changed the O—H and C—H valence bond stretching modes of cellulose molecules without destroying the intramolecular hydrogen bonds of the bean coat dietary fiber and reconstructed the hydrogen bond formations between the cellulose molecular chains and between molecular chains and surface water molecules. Compared with the addition of large-sized bean coat, the physical and chemical properties of the multigrain powder added with the bean coat superfine powder had been significantly improved, solubility, water absorption and dispersibility were better, and the hardness, chewiness and recovery of the multigrain gruel made by it were all reduced. The solubility and water absorption of the multigrain with the addition of 3.0% bean coat superfine powder was significantly increased(P<0.05),which increased by 5.96% and 11.87%, respectively, and the hardness and chewiness decreased significantly(P<0.05) to(7.02±1.06)g and(3.03±0.47)g, respectively. And under such conditions, the adhesiveness was significantly higher than the other two tests(P<0.05), and the aroma was rich.Therefore, the superfine pulverizing in the processing of multigrain gruel powder can improve the eating quality of the multigrain gruel powder such as poor reconstituability and rough taste.
引文
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[2]周威,范志红,曹展,等.豆类抗营养因子的保健作用[J].中国农业科技导报,2007,9(4):61﹣65.
[3]宗绪晓,关建平.食用豆类的植物学特征、营养特点及产业化[J].中国食物与营养,2003,(11):31﹣34.
[4]Liu C M,Liang R H,Dai T T,et al.Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch[J].Food Hydrocolloids,2016,57:55﹣61.
[5]赵广河,张名位,张瑞芬,等.气流超微粉碎对桃金娘果粉物理化学性质的影响[J].食品科学,2016,37(1):17﹣21.
[6]胡荣,郭守立,马宇熙,等.鸡蛋壳超微粉粉体性质及其对谷氨酸螯合钙制备的影响[J].食品科学,2017,38(10):251﹣257.
[7]Yao Y,Zhu Y,Ren G.Antioxidant and immunoregulatory activity of alkali﹣extractable polysaccharides from mung bean[J].International Journal of Biological Macromolecules,2016,84(5):289﹣294.
[8]Robertson J A,Fdde M,Dysseler P,et al.Hydration properties of dietary fibre and resistant starch:a European collaborative study[J].LWT﹣Food Science and Technology,2000,33(2):72﹣79.
[9]Sowbhagya H B,Suma P F,Mahadevamma S,et al.Spent residue from cumin--a potential source of dietary fiber[J].Food Chemistry,2007,104(3):1220﹣1225.
[10]王大为,赵鑫,董欣,等.发芽对绿豆皮膳食纤维结构及性质的影响[J].食品科学,2016,37(23):111﹣117.
[11]Puppala V.Texture comparison of traditional and extruded cornflakes[J].Cereal Foods World,1998,43(8):650-652.
[12]马涛,卢镜竹.提高挤压膨化糙米粉的冲调分散性[J].食品工业科技,2012,33(5):277﹣279.
[13]Chylińska M,Szymańska﹣Chargot M,Kruk B,et al.Study on dietary fibre by Fourier transform﹣infrared spectroscopy and chemometric methods[J].Food Chemistry,2016,196:114﹣122.
[14]Wen Y,Niu M,Zhang B,et al.Structural charac﹣teristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme﹣micronization treatments[J].LWT﹣Food Science and Technology,2016,75:344﹣351.
[15]乔小全,任广跃,段续,等.超微粉碎辅助提取黑豆皮水溶性膳食纤维及其特性研究[J].中国粮油学报,2018,(11):92﹣98,104.
[16]郭增旺,马萍,刁静静,等.超微型大豆皮水不溶性膳食纤维理化及吸附特性[J].食品科学,2018,39(05):106﹣112.
[17]潘思轶,王可兴,刘强.不同粒度超微粉碎米粉理化特性研究[J].食品科学,2004,(05):58﹣62.
[18]RIDGWAY K,RUPP R.The effect of particle shape on powder properties[J].Journal of Pharmacy and Phar﹣macology,1969,21(Suppl1):30﹣39.
[19]王秋.谷物杂粮超微混合粉营养、功能特性及其应用的研究[D].哈尔滨:哈尔滨商业大学,2015.
[20]白云霏,张清,沈群.即食小米粥的开发工艺及品质研究[J].食品科技,2011,36(11):130﹣134.