高温短时气流膨化后薏米的煮熟特性研究
详细信息Cooked characteristics of adlay after high temperature short time air puffing
-
摘要: 采用高温短时气流膨化对薏米进行处理,分析膨化前后的薏米蒸煮时间、糊化度、煮熟后薏米的营养成分含量、体外消化性以及微观结构的变化。结果表明,膨化薏米比薏米原料直接煮熟时间缩短了63min;淀粉糊化度提高了4.77%;膨化后薏米煮熟比直接煮熟的薏米中脂肪含量略有下降,多糖的损失量明显减少;在相同消化时间内,膨化后煮熟比直接煮熟的薏米淀粉消化性极显著提高(p<0.01),蛋白质消化性差异不显著(p>0.05);微观结构上形成了较大的空洞。膨化后煮熟的薏米较直接煮熟的薏米品质明显得到了改善。Abstract: Adlay was treated by high temperature short time air puffing, and parameters of cooking time, starch gelatinization degree, cooked adlay nutrition content, vitro digestibility of starch and protein, microstructure were analyzed. The results showed that the cooking time of puffed adlay was 63min shorter and starch gelatinization degree of puffed adlay was 4.77% higher than those of material untreated. The content of lipids of puffed adlay was decreased slightly, and the loss quantity of polysaccharide was decreased significantly after cooking. In the same digestion time, the vitro digestibility of starch of puffed adlay was increased very significantly (p<0.01) , and the vitro digestibility of protein of puffed adlay was increased insignificantly (p>0.05) after cooking. There were many big cavities of puffed adlay after cooking in microstructure. The properties of puffed adlay were better than those of the adlay after cooking.
-
[1] 回瑞华, 侯冬岩, 郭华, 等.薏米中营养成分的分析[J].食品科学, 2005, 26 (8) :375-377. [2] Wu T T, Charles A L, Huang T C.Determination of the contents of the main biochemical compounds of Adlay (Coxi lachrymal-jobi) [J].Food Chemistry, 2007, 104:1509-1515.
[3] 肖小年, 曾海龙, 易醒, 等.薏苡仁多糖的提取及分离纯化[J].食品科学, 2010, 31 (2) :1-4. [4] 胡光华, 李浩权, 陈煜龙, 等.多功能气流膨化机的研制[J].包装与食品机械, 2009, 27 (2) :5-7. [5] 尚永彪, 唐浩国.膨化食品加工技术[M].北京:化学工业出版社, 2007:1-3. [6] 李存芝, 傅亮, 虞兵, 等.微波膨化薏米饼的研究[J].食品工业科技, 2010, 31 (3) :236-284. [7] Varnalis A I, Brennan J G, MacDougall D B, et al.Optimisation of high temperature puffing of potato cubes using response surface methodology[J].Journal of Food Engineering, 2004, 61:153-163.
[8] Zapotoczny P, Markowski M, Majewska K, et al.Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds[J].Journal of Food Engineering, 2006, 76:469-476.
[9] Nath A, Chattopadhyay P K, Majumdar G C.High temperature short time air puffed ready-to-eat (RTE) potato snacks:Process parameter optimization[J].Journal of Food Engineering, 2007, 80:770-780.
[10] Nath A, Chattopadhyay P K.Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology[J].Journal of Food Engineering, 2007, 80:1282-1292.
[11] Nath A, Chattopadhyay P K.Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato-soy snack using high-temperature short time air puffing[J].LWT, 2008, 41:707-715.
[12] Pardeshi I L, Chattopadhyay P K.Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks[J].Food and Bioprocess Technology, 2010, 3 (3) :415-426.
[13] 龚丽, 毛新, 蒋爱民, 等.苦荞麦高温短时气流膨化工艺初步研究[J].食品工业科技, 2011, 32 (5) :282-284. [14] 穆华荣, 于淑萍.食品分析[M].北京, 化学工业出版社, 2009. [15] 张习军, 熊善柏, 周威, 等.蒸煮工艺对米饭中淀粉消化性能的影响[J].农业工程学报, 2009, 25 (S1) :92-96. [16] 许永亮, 程科, 赵思明, 等.大米淀粉的分子量分布及其与粘性的相关性研究[J].中国农业科学, 2007, 40 (3) :566-572. [17] 方奇林.大米淀粉米线的研究[D].无锡:江南大学, 2005:27. [18] 叶敏, 许永亮, 李洁, 等.蒸煮方式对米饭品质的影响[J].食品工业, 2007 (4) :32-34. [19] Antonio G C, Alves Denise Gomes, Patricia Moreira Azoubel, et al.Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.) [J].Journal of Food Engineering, 2008, 84:375-382.
[20] 齐凤元, 惠丽娟, 赵丽, 等.糊化薏米的研究[J].粮油加工, 2008 (10) :93-94. [21] 杜双奎, 魏益民, 张波.挤压膨化过程中物料组分的变化分析[J].中国粮油学报.2005, 20 (3) :39-42. [22] 程译锋, 过世东.膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响[J].渔业现代化, 2009, 36 (6) :54-59. [23] 郑晓冬, 周旻, 傅承新.薏米多糖提取工艺的优化[J].中国粮油学报, 2000, 15 (5) :19-22. [24] 张健.薏米活性多糖提取研究[J].粮食与油脂, 2004 (10) :24-25. [25] 刘春雪, 高立海, 程宗佳.挤压膨化对水产饲料营养成分及消化率的影响[J].中国饲料, 2003 (14) :17-19. [26] 吕少芳.膨化技术原理及在粮食深加工中的应用[J].郑州粮食学院学报, 1994, 15 (3) :64-66.
计量
- 文章访问数: 116
- HTML全文浏览量: 18
- PDF下载量: 326
下载:
