速溶薏米粉的制备及其特性研究
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摘要
以超高压改性与高压均质相结合为关键技术制备速溶薏米粉,并对速溶薏米粉营养成分及其特性进行了测定。结果表明,制备的速溶薏米粉主要营养成分保存较好,抗性淀粉含量显著增加,休止角较小,堆积密度较大,结块率较小,冲调性和蛋白质分散性较好,消化率较低,香气风味及色泽等稍逊于常见谷物粉,但口感较好,为薏米冲调食品的开发提供依据。
Ultra-high pressure combined with high pressure homogenization was used as the key technology to prepare instant Coix chinensis Tod. flour, and the nutrients and properties of which were also determined. The results indicated that, the main nutrients of the prepared instant Coix chinensis Tod. flour were preserved well, the content of resistant starch reinforced remarkably, the instant Coix chinensis Tod. flour showed smaller angle of repose, larger bulk density, lower agglomeration rate and digestibility, improved blunt tonality and protein dispersivity, and good taste but slightly inferior aroma, flavor, color to common grain powder. It provided the basis for the development of Coix chinensis Tod. reconstituted food.
Ultra-high pressure combined with high pressure homogenization was used as the key technology to prepare instant Coix chinensis Tod. flour, and the nutrients and properties of which were also determined. The results indicated that, the main nutrients of the prepared instant Coix chinensis Tod. flour were preserved well, the content of resistant starch reinforced remarkably, the instant Coix chinensis Tod. flour showed smaller angle of repose, larger bulk density, lower agglomeration rate and digestibility, improved blunt tonality and protein dispersivity, and good taste but slightly inferior aroma, flavor, color to common grain powder. It provided the basis for the development of Coix chinensis Tod. reconstituted food.
引文
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[24]苏晓堂.流动性淀粉的合成及应用研究[D].广州:华南理工大学,2012.
[25]王丽华.黑豆粉喷雾干燥工艺及品质研究[D].长春:吉林大学,2012.
[26]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业, 2012,38(8):73-77. DOI:10.13995/j.cnki.11-1802/ts.2012.08.036.
[27] IZQUIERDO F J, ALLI I, GOMREZ R, et al. Effects of high pressure and microwave on pronase andα-chymotrypsin hydrolysis ofβ-lactoglobulin[J]. Food Chemistry, 2005, 92(4):713-719. DOI:10.1016/j.foodchem.2004.09.006.
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[29] GURAYA H S, JAMES C, CHAMPAGNE E T. Effect of cooling and freezing on the digestibility of debranched rice starch and physical properties of resulting material[J]. Starch-Starke,2001, 53(2):64-74.
[2]闫志农,赵志峰,沈晓平.马铃薯及甘薯全粉的加工与应用[J].农村新技术,2008,40(18):21-22. DOI:10.3969/j.issn.1002-3542.2008.18.019.
[3]SIMKOVAD, LACHMAN J, HAMOUZ K, et al. Effect of cultivar, location and year on total starch,amylose,phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing[J]. Food Chemistry, 2013, 141(4):3872-3880. DOI:10.1016/j.foodchem.2013.06.080.
[5]全国中草药汇编编写组.全国中草药汇编下册(第二版)[M].北京:人民卫生出版社,1975:922.
[6] CHEN C, ZHANG Y Y, GAO Y L, et al. Identification and antitumor activities of phenolic compounds isolated from defatted adlay(Coix lachryma-jobi L. var. ma-yuen Stapf)seed meal[J]. Journal of Functional Foods, 2016, 26:394-405. DOI:10.1016/j.jff.2016.08.016.
[7]薛靖,张子德,孙兰芳.超高压技术及其在食品加工业中的应用[J].保鲜与加工,2008,8(4):10-13. DOI:10.3969/j.issn.1009-6221.2008.04.004.
[9]李仁杰,廖小军,胡小松,等.超高压对蛋白质的影响[J].高压物理学报,2014,28(4):498-506. DOI:10.11858/gywlxb.2014.04.017.
[10] DONSIF, FERRARI G, MARESCA P. High-pressure homogenization for food sanitization[M]. New York:Academic Press,2009:309-352. DOI:10.1016/B978-0-12-374124-0.00019-3.
[11]李居南.喷雾干燥法生产谷物速溶粉的技术研究[D].杨凌:西北农林科技大学,2012.
[12]蓝博艺.薏米含片制作新工艺研究[D].福州:福建农林大学,2013.
[13]食品安全国家标准食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社,2016.
[14]食品安全国家标准食品中脂肪的测定:GB/T 5009.6—2016[S].北京:中国标准出版社,2016.
[15]食品安全国家标准食品中淀粉的测定:GB/T 5009.9—2016[S].北京:中国标准出版社,2016.
[16]食品安全国家标准食品中水分的测定:GB/T 5009.3—2016[S].北京:中国标准出版社,2016.
[17]中华人民共和国卫生部.植物类食品中粗纤维的测定:GB/T 5009.10—2003[S].北京:中国标准出版社,2003.
[18] GONI I, GARCIA-DIZ L, MANAS E, et al. Analysis of resistant starch:A method for foods and food products[J]. Food Chemistry, 1996, 56(4):445-449. DOI:10.1016/0308-8146(95)00222-7.
[19]王丽华.黑豆粉喷雾干燥工艺及品质研究[D].长春:吉林大学,2012.
[20]郝春明.全麦粉的制备及其品质特性研究[D].郑州:河南工业大学,2013.
[21]曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社, 2007:60-62.
[22]王新才,张文杰,刘敏.薏米魔芋营养粉的制备及品质评价[J].现代食品,2016(20):85-89. DOI:10.16736/j.cnki.cn41-1434/ts.2016.20.031.
[23]熊柳,韩忠杰,孙庆杰.薏米粉及其淀粉的理化性质和淀粉消化性对比[J].中国粮油学报,2012,27(7):32-37. DOI:10.3969/j.issn.1003-0174.2012.07.007.
[24]苏晓堂.流动性淀粉的合成及应用研究[D].广州:华南理工大学,2012.
[25]王丽华.黑豆粉喷雾干燥工艺及品质研究[D].长春:吉林大学,2012.
[26]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业, 2012,38(8):73-77. DOI:10.13995/j.cnki.11-1802/ts.2012.08.036.
[27] IZQUIERDO F J, ALLI I, GOMREZ R, et al. Effects of high pressure and microwave on pronase andα-chymotrypsin hydrolysis ofβ-lactoglobulin[J]. Food Chemistry, 2005, 92(4):713-719. DOI:10.1016/j.foodchem.2004.09.006.
[28] FAULKS R M, BAILEY A L. Digestion of cooked starches from different food sources by porcineα-Amylaes[J]. Food Chemistry, 1990, 36(3):191-203. DOI:10.1016/0308-8146(90)90054-8.
[29] GURAYA H S, JAMES C, CHAMPAGNE E T. Effect of cooling and freezing on the digestibility of debranched rice starch and physical properties of resulting material[J]. Starch-Starke,2001, 53(2):64-74.