挤压膨化碎米基再造米的制备及其理化和结构特性,ACS Physical Chemistry Au

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挤压膨化碎米基再造米的制备及其理化和结构特性
ACS Physical Chemistry Au ( IF 3.7 ) Pub Date : 2022-11-13 , DOI: 10.1021/acsfoodscitech.2c00281
Feng Lian Chen ₁ , Chun Min Ma ₁ , Xin Lai Dou ₁ , Jing Fan ₁ , Yang Yang ₁ , Yin Yuan He ₁ , Lin Lin Liu ₁ , Xiao Fei Liu ₁ , Yan Wang ₁ , Na Zhang ₁

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随着粮食加工技术的飞速发展，每年都有大量碎米被浪费。再造米作为大米的副产品，与天然大米相比，具有更高的营养价值和浓郁的风味。【摘要】：目的采用挤压膨化技术制备一种以碎米、燕麦、大豆和马铃薯淀粉为原料的再造米,具有良好的口感和营养成分。采用燕麦粉（20%）、大豆粉（10%）、马铃薯淀粉（20%）、挤压温度（80℃）、物料水分（31%）、螺杆转速（160rpm）的综合作用，制定产品。结果表明，再造米的吸水率、体积膨胀率、蓝碘值均显着低于原米，而米汤的固溶物高于原米（p< 0.05)。通过质地测定获得增加的硬度和咀嚼性以及降低的弹性和粘附性。再造大米的糊状特性比天然大米更缺乏。就流变学特性而言，再造大米更粘稠，而天然大米更有弹性。在热力学方面，再造大米的起始温度、结束温度和峰值温度均高于天然大米。因此，再造米可以提高碎米的利用率，加强马铃薯淀粉的深加工，带动粮食消费，提高未来产品附加值。

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Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

With grain processing technology developing fast, lots of broken rice have been wasted every year. Reconstituted rice, as a rice byproduct, has higher nutrient value and rich flavor than natural rice. This paper aims to prepare a kind of reconstituted rice in broken rice, oats, soybeans, and potato starch with good taste and nutrients by extrusion puffing technology. The combined effect of oatmeal powder (20%), soybean flour (10%), potato starch (20%), squeeze temperature (80 °C), material moisture (31%), and screw speed (160 rpm) was used to formulate the product. The results showed that the absorbent rate, volume expansion rate, and blue iodine value of the reconstituted rice were significantly lower than native rice, while the solid dissolved material of rice soup was higher than that of native rice (p < 0.05). Increased hardness and chewiness and decreased elasticity and adhesion were obtained by texture determination. The paste properties of reconstituted rice were more lacking than that of natural rice. With respect to rheological properties, reconstituted rice was more viscous, while natural rice was more elastic. With respect to thermodynamics, the starting, end, and peak temperatures of reconstituted rice were higher than natural rice. Thus, reconstituted rice could improve the utilization of broken rice, enhance the deep processing of potato starch, drive the consumption of grains, and improve the value of products attached in the future.

更新日期：2022-11-13

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