粮油食品科技

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添加膳食纤维对挤压工程米品质的影响
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Effect of dietary fiber on the quality of extruded artificial rice
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    摘要:

    以大麦苗粉为膳食纤维来源,以不同比例添加到大米粉中,混匀后,利用挤压质构重组法制备膳食纤维营养强化米。对强化米产品进行蒸煮实验,确定最佳料水比为1:0.8。用质构仪对强化米进行分析,观察添加膳食纤维对挤压工程米质构特性的影响。结果表明,在膳食纤维添加量为5%~20%范围内,挤压工程米的胶着性、咀嚼性、硬度随着膳食纤维的添加呈现先上升后下降的趋势,在添加量为10%时达到最大值;弹性呈现先上升后下降的趋势,上升的幅度不是很大;粘性呈现先上升后下降的趋势,在15%时达到最大值;内聚性随添加量的增加呈现缓慢下降的趋势。

    Abstract:

    Barley seedling powder, as dietary fiber, was added with different proportion into rice flour to prepare dietary fiber fortified rice by recombine- texture extrusion. The fortified rice was cooked to determine that the optimum ratio of material to water was 1∶0.8. The effect of dietary fiber on the texture characteristics of the fortified rice was analyzed by texture analyzer. The results showed that when the addition of dietary fiber was in the range of 5%~20%,the gumminess, chewiness and hardness of the fortified rice trended upward at first then downward along with the increase of dietary fiber, which reached to the maximum value at the addition of dietary fiber as 10%. Elasticity presented a tendency to rise first and then fall, with a little increase range; viscosity showed a tendency to rise first and then descend, reached to the maximum value at the addition of dietary fiber as 15%; cohesion showed a slow decline trend.

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李 姝,解铁民,郑诗雨,毛 爽.添加膳食纤维对挤压工程米品质的影响[J].粮油食品科技,2018,26(1):40-43.

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  • 在线发布日期: 2018-01-25
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