摘要
研究了不同淀粉种类、比例及添加量对以高温、高压和挤压熟化工艺生产的营养复合米质构的影响。结果表明,稻米淀粉的添加对营养复合米的硬度影响最明显,随稻米淀粉量先降低后升高,胶着度先升高后降低,咀嚼度逐渐降低,稻米淀粉添加量在50%~55%时,弹性、黏聚性和回复性达到最大,营养复合米综合指标最佳,质构特性最好;小麦粉添加量为6%~10%时,营养复合米的硬度、弹性、咀嚼度、黏聚性及胶着度增加;添加15%马铃薯淀粉时,复合米内部结构紧密;麦芽糊精和醋酸酯淀粉添加量分别为5%~10%时,营养复合米有较好的质构特性及食味品质。
In order to improve the texture characteristics of the nutritional composite grains rice, the effect of addition amount and proportion of different types of starch on the texture property by high temperature and high pressure, extrusion composite process was investigated. It showed that rice starch content had most obvious influence on the hardness of nutritional compound rice, which decreased firstly and then increased, and gel consistency （GC） increased firstly, then decreased and chewiness decreased gradually. The hardness, spring, chewiness, cohesiveness and GC reached a maximum value and the comprehensive texture were best, when rice starch content is 50%~55%. The hardness, spring, chewiness, cohesiveness and GC increased, when 6%-10% starch of wheat were added. The interior structure of nutritional compound rice became tightness, when 15% potato starch was added. When adding 5%-10% of the maltodextrin or starch acetate respectively, the nutritional compound rice gets better eating quality and texture characteristic.
出处
《食品工业》
CAS
北大核心
2016年第2期170-173,共4页
The Food Industry
基金
国家自然科学基金资助项目(31000826)
天津市自然科学基金重点资助项目(12JCZDJC23400)
天津科技大学实验室开放基金项目(1314A214)
关键词
营养复合米
淀粉
质构
挤压
nutritional composite grains rice
starch
texture
extrusion
