黑米挤压膨化工艺及膨化黑米粉应用研究
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摘要
黑米中含有丰富的营养物质及多种保健功效成分,是良好的保健食品原料。本研究以提高黑米加工技术水平为目标,围绕黑米挤压膨化工艺这一核心,应用现代食品高新技术、现代统计分析方法和化学分析技术,进行了黑米挤压膨化工艺及挤压膨化黑米粉应用研究。研究结果如下:
1.以糊化度为指标,采用单因素实验及响应面分析进行了黑米挤压膨化工艺研究。黑米膨化的最佳条件为物料粒度60目、物料含水量26 %、螺杆转速350r/min、膨化温度160℃,在此工艺条件下实际测得的黑米糊化度为85.62%,与理论预测值相比,其相对误差为3.38%。
2.研究了挤压膨化对黑米的流动性、水溶性、膨胀力、起泡性、黏度、还原糖、淀粉与脂肪的含量等理化性质的影响,结果证明挤压膨化后黑米的流动性有所减小、起泡性高度由原来的0.3cm变为0.38cm,水溶指数由原来的3%变为19.5%,膨胀力增强由原来的0.4mL/g变为5.2mL/g,黏度变化最明显,由原来的3.33mpa﹒s变为292.50mpa﹒s。还原糖、淀粉与脂肪的含量均出现不同程度减少。
3.以膨化黑米粉为主要原料,研究了添加膨化黑米粉对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响。试验结果表明,添加膨化膨化黑米粉对面团的流变性有一定的副作用,在不超过8%的添加量时影响很小,超过8%时品质急剧下降,不适合生产;通过焙烤实验添加膨化黑米粉可大大改善面包的风味,结合储藏实验,在添加量不超过8%的情况下面包的各理化指标变化不大。在本实验的条件下,膨化黑米粉的添加量以不超过8%为宜。
4.采用单因素实验、正交实验研究了膨化黑米粉添加量、加糖量、接种量、培养时间对成品酸奶的影响,研究确定黑米酸奶最佳配比及工艺条件:黑米添加量1%,白砂糖加量8%、接种量6%、培养时间4h,在此工艺条件下所获得黑米酸奶组织状态、风味、口感最佳。
Black rice is a good ingredient of dietary food which has many health benefits and contains abundant nutritive materials. This study’s goal was to improve the technology level of black rice processing. It applied advanced and new technology of modern food processing, modern statistical analysis method and chemical analysis technology as core techniques to study the technology of black rice extrusion and applications of the extrusive black rice flour. The main results and conclusions were as follows:
1. We used gelatinization degree as an index, adoping single-factor experiment and response surface methodology. The best condition for black rice extrusion was 60 material diameters, 26% material water content, 350 r/min screw speed, 160℃extrusion temperature. Under this process condition, the actual black rice gelatinization degree was 85.62%, which relative error is 3.38% compared with the theory.
2. We studied influence of extrusion on the flowability, water-solubility, expansive force, foaming, viscosity, and content of reducing sugar, starch, fat of extrusive black rice flour. The result proved that after extrusion, flowability decreased, high of foaming decreased from 0.3 cm to 0.38 cm, water-solubility index changed from original 3% to 19.5%, expansive force strengths from original 0.4mL/g to 5.2mL/g, and viscosity changed very significantly from original 3.33mpa﹒s to 292.50 mpa﹒s. The content of reducing sugar, starch and fat all changed on different degrees.
3. We used extrusive black rice flour as a main material to study influence of adding extrusion black rice powder on bread baking quality, flour quality and aging of bread storage,. The result indicated that adding extrusive black rice powder had some side effect to the rheological property of paste. But the effect was very small less than 8% addition amount. And adding extrusion black rice powder could greatly improve the bread’s special flavour. Combining with storage experiment, every physicochemical index didn’t change much below 8% adding amount. So the addition amount of black rice powder was appropriate not above 8%.
4. We adopted single-factor experiment, orthogonal experiment to study how adding amount of black rice powder and sugar, inoculation amount and incubation time influence on yoghourt. The research confirmed the best condition of black rice yoghout: 1% adding amount of black rice, 8% sugar adding amout, 6% inoculation amount, and 4 h of incubation time. Under this technological condition, the black rice yoghout had a best texture, flavour and taste.
1.以糊化度为指标,采用单因素实验及响应面分析进行了黑米挤压膨化工艺研究。黑米膨化的最佳条件为物料粒度60目、物料含水量26 %、螺杆转速350r/min、膨化温度160℃,在此工艺条件下实际测得的黑米糊化度为85.62%,与理论预测值相比,其相对误差为3.38%。
2.研究了挤压膨化对黑米的流动性、水溶性、膨胀力、起泡性、黏度、还原糖、淀粉与脂肪的含量等理化性质的影响,结果证明挤压膨化后黑米的流动性有所减小、起泡性高度由原来的0.3cm变为0.38cm,水溶指数由原来的3%变为19.5%,膨胀力增强由原来的0.4mL/g变为5.2mL/g,黏度变化最明显,由原来的3.33mpa﹒s变为292.50mpa﹒s。还原糖、淀粉与脂肪的含量均出现不同程度减少。
3.以膨化黑米粉为主要原料,研究了添加膨化黑米粉对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响。试验结果表明,添加膨化膨化黑米粉对面团的流变性有一定的副作用,在不超过8%的添加量时影响很小,超过8%时品质急剧下降,不适合生产;通过焙烤实验添加膨化黑米粉可大大改善面包的风味,结合储藏实验,在添加量不超过8%的情况下面包的各理化指标变化不大。在本实验的条件下,膨化黑米粉的添加量以不超过8%为宜。
4.采用单因素实验、正交实验研究了膨化黑米粉添加量、加糖量、接种量、培养时间对成品酸奶的影响,研究确定黑米酸奶最佳配比及工艺条件:黑米添加量1%,白砂糖加量8%、接种量6%、培养时间4h,在此工艺条件下所获得黑米酸奶组织状态、风味、口感最佳。
Black rice is a good ingredient of dietary food which has many health benefits and contains abundant nutritive materials. This study’s goal was to improve the technology level of black rice processing. It applied advanced and new technology of modern food processing, modern statistical analysis method and chemical analysis technology as core techniques to study the technology of black rice extrusion and applications of the extrusive black rice flour. The main results and conclusions were as follows:
1. We used gelatinization degree as an index, adoping single-factor experiment and response surface methodology. The best condition for black rice extrusion was 60 material diameters, 26% material water content, 350 r/min screw speed, 160℃extrusion temperature. Under this process condition, the actual black rice gelatinization degree was 85.62%, which relative error is 3.38% compared with the theory.
2. We studied influence of extrusion on the flowability, water-solubility, expansive force, foaming, viscosity, and content of reducing sugar, starch, fat of extrusive black rice flour. The result proved that after extrusion, flowability decreased, high of foaming decreased from 0.3 cm to 0.38 cm, water-solubility index changed from original 3% to 19.5%, expansive force strengths from original 0.4mL/g to 5.2mL/g, and viscosity changed very significantly from original 3.33mpa﹒s to 292.50 mpa﹒s. The content of reducing sugar, starch and fat all changed on different degrees.
3. We used extrusive black rice flour as a main material to study influence of adding extrusion black rice powder on bread baking quality, flour quality and aging of bread storage,. The result indicated that adding extrusive black rice powder had some side effect to the rheological property of paste. But the effect was very small less than 8% addition amount. And adding extrusion black rice powder could greatly improve the bread’s special flavour. Combining with storage experiment, every physicochemical index didn’t change much below 8% adding amount. So the addition amount of black rice powder was appropriate not above 8%.
4. We adopted single-factor experiment, orthogonal experiment to study how adding amount of black rice powder and sugar, inoculation amount and incubation time influence on yoghourt. The research confirmed the best condition of black rice yoghout: 1% adding amount of black rice, 8% sugar adding amout, 6% inoculation amount, and 4 h of incubation time. Under this technological condition, the black rice yoghout had a best texture, flavour and taste.
引文
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