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投稿时间：2020-04-01
投稿时间：2020-04-01
中文摘要: 为提高发芽糙米的食用方便性，减少加工能耗，探讨应用滚筒干燥技术制备发芽糙米即食营养粉的生产工艺，通过正交试验结合模糊数学判断法优化工艺参数；并在最优工艺参数下明确产品中的γ-氨基丁酸（γaminobutyric acid，GABA）、膳食纤维、糊化度、复水性、黏度的变化情况。结果显示，滚筒干燥制备发芽糙米即食营养粉的最佳工艺为：料液比1∶2.0（g/mL）、粒径80目、滚筒转速40 r/h、蒸汽温度130℃，在此条件下，即食营养粉的复水性916%，黏度7 968 mPa·s，稳定性系数K=0.015，结块率56%，感官评分98分，GABA含量13.05 mg/100 g，可溶性膳食纤维含量0.13 g/g，植酸含量6.75 mg/g。通过快速黏度分析仪分析，即食营养粉的糊化温度显著低于发芽糙米粉（P＜0.05），回生值、峰值黏度差异不显著。
Abstract:In order to improve the edible convenience of germinated brown rice and reduce the energy consumption of processing，the process parameters were optimized by orthogonal test and fuzzy mathematical judgment.The changes of the productsuch as γ -aminobutyric acid （GABA），dietary fiber，gelatinization degree，rehydration degree and viscosity，were clarified by optimizing the technological conditions.The results showed that under the conditions of 1 ∶2.0（g/mL）ratio of material to liquid，80 mesh of particle size，40 r/h rotating speed of drum and 130℃steam temperature，the rehydration of instant nutritional powder was 916%，viscosity was 7 968 mPa·s，stability coefficient was K=0.015，caking rate was 56%，sensory score was 98，GABA content was 13.05 mg/100 g，soluble dietary fiber content was 0.13 g/g，phytic acid content was 6.75 mg/g.According to rapid viscosity analysis，the gelatinization temperature of instant nutritional powder was significantly lower than that of germinated brown rice powder（P＜0.05），and the difference of retrogradation value and peak viscosity were not significant.
keywords: germinated brown rice drum drying functional nutrition instant nutritive powder punching characteristic
文章编号：202104021 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项（18030701148）；安徽科技学院重点学科（AKZDXK2015B04）；安徽省农业科学院谷物加工创新团队（2020YL077）；安徽省重点研究和开发计划（201904f06020049）；安徽省农产品加工产业技术体系
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