摘要
米粉是一种大米凝胶制品,在我国有着悠久的历史。它爽滑可口、质地柔韧、富有弹性,既可作为主食,又可作为小吃,深受我国南方人们的喜爱。然而目前市面上的米粉仅以精白大米为原料,营养成分单一,无法充分满足人们日益增长的营养需求。我国是稻米生产大国,但是在稻米加工过程中每年会产生1700多万吨的碎米,其主要成分与整米相似,价格比整米便宜30%左右,若是在米粉生产中加入一定比例碎米,不仅能大大降低米粉生产成本,而且能够解决碎米资源的利用问题。
本论文以早籼米、晚籼米为主要原料,以大米加工过程中所产生的碎米为部分原料,在拌粉过程中,分别添加柠檬酸-苹果酸钙和超微化大豆膳食纤维,利用双螺杆挤压设备,制成营养强化米粉。对营养强化米粉的工艺条件、米粉加工前后的理化性质的变化及质构特性进行了研究。研究结果如下：
以大米为主要原料,添加一定比例的碎米和营养强化剂,以米粉的感官评价和吐浆率为品质评价指标,通过单因素试验以及正交分析,得出高钙营养强化米粉的最佳配方是：早晚米比例为4：1、碎米添加量为30%、CCM添加量为10g/kg、生料含水量为30%；膳食纤维强化米粉的最佳配方是：早晚米比例为4：1、碎米添加量为30%、膳食纤维的添加量为20g/kg、生料水分为32%。
研究了米粉加工及蒸煮前后营养素损失的情况,对比研究了营养强化米粉与普通米粉的蒸煮品质和理化特性的变化。强化的营养素在挤压过程中的保存率在99%以上,几乎无损失；在蒸煮过程中有一定的损失,但保存率仍在97%以上,可以达到生产上的需求,因此两种营养素在米粉强化中具有可行性。
简单介绍了质构特性参数的具体含义,并对蒸煮后的米粉进行TPA质构特性测试,探索了测试速度、压缩形变量及停留时间对硬度、可恢复形变、粘性、内聚性、弹性及咀嚼性的影响,并且得出蒸煮米粉的最佳TPA测试条件是测试速度为0.5mm/s,压缩形变量为75%,两次压缩之间的停留时间为5s。
Rice noodle is one traditional chinese rice gel product, it has long history in our country. Becaouse of its slippery and delicious taste, tender texture and fairly good biting strength it can be a sanck as well as a staple food. This makes it to be a popular and tasteful food loved by Stherners. However, because of using fine white rice as its raw material, the rice noodle on the market is single nutrients and can not fully meet the growing nutritional needs.China is rice-producing countries, but in the rice processing will produce over17million tons of broken rice, the main compone-nt is the same as the whole rice, but the price is about30%cheaper than the whole rice. If adding a certain percentage production broken rice in the whole rice, not only can greatly reduce the cost of rice production, but also solve the problem about the use of cardamine resources.
In this paper, early indica rice and late indica rice were used as the main raw material, and broken rice produced in the rice processing as part of the raw material. In the process of mixing raw materials, citric acid-apple calcium and ultrastructural soybean dietary fiber were added, and twin-screw extrusion equipment was used to make nutritious fortified rice. The processing conditions of nutritious fortified rice, physical and chemical properties of rice noodle before and after the rice processing, also textural properties were studied. The results are as follows:
Rice was used as the main raw material, a certain percentage of broken rice and nutrition enhancer were added in. Using the sensory quality and slurry rate of cooking rice noodle as evaluation indivator, by single factor experiment and orthogonal analysis,the optimal formula for calcium-enriched straight rice noodles were as follows:ratio of early indica rice to late indica rice4:1, dosage of broken rice30%,dosage of CCM10g/kg, moisture content of raw material30%;the optimal formula for DF-enriched straight rice noodles were as follows:ratio of early indica rice to late indica rice4:1, dosage of broken rice30%,dosage of DF20g/kg, moisture content of raw material32%.
Rice processing of and nutrients loss before and after cooking were studied. Changes in stewing and physicochemical properties between nutrients fortified rice noodles and ordinary rice noodles were also studied. the preserving rate of fortified nutrients is more than99%during the extrusion process,almost no loss;there is a certain loss during cooking, yet the preserving rate of which can reach as high as97%, which meets the requirements on manufacture. So the fortification of these two kinds of nutrients is feasible.
The specific meaning of TPA characteristic parameters was elaborated, and the TPA of cooking rice was tested. The effects of test speed, compression ratio and residence time were explored on the hardness, recoverable deformation, viscous, cohesive, elastic and mastication, and the best TPA testing conditions of cooking rice was:test speed0.5mm/s, compression ratio75%, the retention time of between two compressed5s.
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