摘要
选取蒸汽预糊化技术对发芽糙米(germinated brown rice,GBR)进行品质改良,探究蒸汽处理对预糊化发芽糙米(pre-gelatinization germinated brown rice,PGBR)蒸煮特性、感官品质、质构特性、淀粉糊化特性以及体外消化特性的影响。结果表明,蒸汽预糊化处理对PGBR的米饭蒸煮特性、感官品质、质构特性、淀粉糊化特性以及体外消化特性均影响显著。随着GBR含水率(29.90%~34.42%)的上升以及蒸汽处理时间(5~15 min)的延长,PGBR米饭蒸煮时吸水率、体积膨胀率以及米汤固体溶出物含量显著上升,米汤pH值、米饭硬度、弹性、咀嚼性以及胶黏性显著下降;在蒸汽处理时,含水率39.42%、处理10 min时得到的PGBR米饭感官评分最高,为71.75±4.27,明显高于GBR和糙米(brown rice,BR);发芽处理明显降低BR淀粉黏度,而蒸汽预糊化处理可以改善GBR淀粉糊化特性;发芽处理明显改善BR淀粉消化性,同时,蒸汽预糊化处理GBR淀粉抗消化能力略有提高。蒸汽预糊化处理通过影响GBR米糠层细胞结构、淀粉颗粒形态和结晶程度、淀粉分子间以及与其他分子的作用力等来改变其蒸煮特性、质构特性和糊化特性,从而改善GBR的食用品质以及体外消化特性。
This study investigated the use of steam pre⁃gelatinization technology to improve the quality of ger⁃minated brown rice(GBR)and examined its effects on cooking property,sensory quality,textural property,starch gelatinization,and in vitro digestibility of pre⁃gelatinization germinated brown rice(PGBR).The results showed that steam pre⁃gelatinization treatment had significant effects on cooking properties,sensory quality,textural properties,starch gelatinization,and in vitro digestibility of PGBR.As the moisture content of GBR increased from 29.90%to 34.42%,and steaming time increased from 5 to 15 minutes,the water absorption ra⁃tio,expansion ratio,and soluble solids of the cooking liquid of PGBR increased significantly,whereas the pH value,hardness,springiness,chewiness,and gumminess decreased significantly.When the moisture content reached 39.42%,and steaming time was 10 minutes,the sensory score of PGBR peaked at 71.75±4.27,which was significantly higher than that of GBR and brown rice(BR).Germination treatment markedly reduced the starch viscosity of BR,whereas steam pre⁃gelatinization treatment improved the starch gelatinization proper⁃ties of GBR.Germination treatment improved the starch digestibility of BR,whereas steam pre⁃gelatinization treatment slightly enhanced the starch resistance of GBR.Steam pre⁃gelatinization treatment changed the cook⁃ing properties,textural properties,and gelatinization properties of GBR by affecting the structure of rice bran layer cells,the morphology and crystallinity of starch granules,and the intermolecular forces among starch molecules and their interactions with other molecules,thus improving the edible quality and in vitro digestibil⁃ity of GBR.
作者
宗平
谢丹
姜秋水
蹇伟
冯宇童
ZONG Ping;XIE Dan;JIANG Qiushui;JIAN Wei;FENG Yutong(Zhejiang Grain Science Research Institute Co.,Ltd.,Hangzhou 310000,Zhejiang,China)
出处
《食品研究与开发》
2026年第1期75-82,共8页
Food Research and Development
基金
2024年浙江省省属科研院所专项《优质稻米深加工关键技术研究及产品开发》(330000240130304037004)。
关键词
蒸汽预糊化处理
发芽糙米
食用品质
理化性质
淀粉体外消化
steam pre⁃gelatinization treatment
germinated brown rice
edible quality
physicochemical property
in vitro digestibility of starch
