摘要
[目的]开发具有营养强化和风味提升功能的新型米发糕,实现传统米发糕的健康化改良。[方法]以粳米粉为基质,辅以植物乳杆菌和酿酒酵母菌协同发酵。通过单因素试验结合主成分分析法优化亚麻籽粉(7%)与鹰嘴豆粉(5%)复配比例,系统评估改良配方对产品品质、营养组成、体外消化特性、抗氧化活性及风味特征的影响。[结果]改良后米发糕在保持色泽白度的同时,总酚含量提升了3倍,DPPH自由基和ABTS^(+)自由基清除率分别提高了2倍;慢消化淀粉与抗性淀粉显著增加,体外消化估计血糖升糖指数(eGI)降至53.758,达到低升糖指数食品标准。营养指标显示蛋白质含量增加1.105 g/L,胆固醇、淀粉含量显著降低。GC-MS结合OPLS-DA分析表明,配方改良有效降低了发酵酸味,新增异丁醇等特征风味物质。[结论]亚麻籽粉—鹰嘴豆粉复配技术可显著提升米发糕的营养价值与抗氧化特性,优化消化代谢性能并改善其风味特征。
[Objective]To develop a novel functional rice cake with enhanced nutritional value and improved flavor,achieving a healthconscious modification of traditional rice cake formulation.[Methods]Japonica rice flour was used as the base substrate,supplemented with co-fermentation of plant lactic acid bacteria and brewing yeast.The composite ratio of flaxseed meal(7%)and chickpea meal(5%)was optimized by single-factor experiments combined with principal component analysis(PCA).The effects of the improved formulation on product quality,nutritional composition,in vitro digestion characteristics,antioxidant activity,and flavor profile were systematically evaluated.[Results]The optimized rice cake maintained whiteness while total phenolic content increased threefold,and DPPH and ABTS+radical scavenging rates doubled.Slowly digestible starch and resistant starch content significantly increased,with an estimated glycemic index(eGI)reduced to 53.758,meeting low glycemic index food standards.Nutritional analysis revealed a 1.105 g/L increase in protein content,with significant decreases in cholesterol and starch.Gas chromatography-mass spectrometry(GC-MS)combined with orthogonal partial least squares discriminant analysis(OPLS-DA)demonstrated that the formulation effectively reduced fermentation acidity and introduced characteristic flavor compounds such as isobutanol.[Conclusion]The flaxseed-chickpea composite technology significantly enhances the nutritional value and antioxidant properties of the rice cake,optimizes digestive metabolic performance,and improves flavor characteristics.
作者
施嘉城
吴莹莹
沈存宽
张慧恩
杨华
SHI Jiacheng;WU Yingying;SHEN Cunkuan;ZHANG Huien;YANG Hua(College of Biology and Environment,Zhejiang Wanli University,Ningbo,Zhejiang 315000,China)
出处
《食品与机械》
北大核心
2025年第11期136-143,共8页
Food and Machinery
基金
宁波市科技特派员团队项目(编号:2025S202)
浙江省一流学科A类学生创新项目(编号:CX2025020)。
