摘要
为开发小米复合营养冲调粉,将小米分别通过炒制、煮制、微波三种不同热处理方式制备小米粉,采用体外消化模拟试验探究热处理对小米粉淀粉、蛋白质消化特性的影响,并以吸水性指数(WAI)、水溶性指数(WSI)、感官评分为指标优化小米复合冲调粉配方。结果表明:煮制处理的小米粉淀粉水解率较高,微波处理的小米粉淀粉水解率较低,且呈现缓慢消化特性,几种热处理小米粉的蛋白质消化率均高于90%。以小米粉为主要原料,辅以山楂粉、枸杞粉、苹果粉和蔗糖制备小米复合冲调粉,最优配方为:小米粉100 g,山楂粉35 g,枸杞粉15 g,苹果粉20 g,蔗糖的添加量20 g,所制冲调粉颜色呈均匀浅黄色,冲调稳定性良好,风味协调。试验结果可为开发小米冲调粉产品奠定一定理论基础。
In order to develop composite nutritious instant millet powder,the millet was processed into flour through three distinct thermal treatments:roasting,boiling,and microwaving.The effects of these thermal treatments on starch and protein digestion characteristics of millet powder were investigated by in vitro digestion simulation test,and the water absorption index(WAI),water solubility index(WSI)and sensory evaluation scores were used to optimize the formulation of the composite instant millet powder.The results showed that the boiled millet flour exhibited a higher starch hydrolysis rate,whereas the microwaved millet flour showed a lower starch hydrolysis rate with slow digestion characteristics.The protein digestibility of several thermally-processed millet flours exceeded 90%.Millet powder was used as the main raw material,supplemented with hawthorn powder,goji berry powder,apple powder and sucrose to prepare the composite instant millet powder.The optimal formulation was determined as follows:millet powder 100 g,hawthorn powder 35 g,goji berry powder 15 g,apple powder 20 g,sucrose 20 g.The resulting powder exhibited a uniform light yellow color,excellent reconstitution stability,and a well-balanced flavor profile.These findings provide a theoretical foundation for the development of instant millet powder products.The experimental results provide a theoretical foundation for the development of instant millet powder products.
作者
任彩霞
梁思怡
王开妍
吴丹
李白存
王立霞
REN Cai-xia;LIANG Si-yi;WANG Kai-yan;WU Dan;LI Bai-cun;WANG Li-xia(College of Biological Food and Chemistry,Shannxi Xueqian Normal University,Xi’an 710100,China;Shaanxi Provincial University Engineering Research Center for Research and Development of Children's Specialty Foods,Xi’an 710100,China)
出处
《粮食与饲料工业》
2025年第5期75-80,共6页
Cereal & Feed Industry
基金
陕西省大学生创新创业训练计划项目(S202314390076)
陕西省教育厅专项科研计划项目(24JK0391)
陕西高校青年创新团队“秦岭药食同源生物资源保护与利用创新团队”
西安市科技计划项目(23NYGG0061)
陕西学前师范学院科研创新团队建设计划(XJKYCXTD02)。
关键词
小米
冲调粉
微波加热
体外消化
配方
millet
instant powder
microwave heating
in vitro digestion
formulation
