中国粮油学报
中國糧油學報
중국량유학보
JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION
2015年
6期
106-112
,共7页
张冬媛%张名位%邓媛元%马永轩%魏振承%张瑞芬%张雁%唐小俊%遆慧慧%刘磊%张晖
張鼕媛%張名位%鄧媛元%馬永軒%魏振承%張瑞芬%張雁%唐小俊%遆慧慧%劉磊%張暉
장동원%장명위%산원원%마영헌%위진승%장서분%장안%당소준%제혜혜%류뢰%장휘
全谷物糙米%发芽%挤压膨化%高温α-淀粉酶%冲调性
全穀物糙米%髮芽%擠壓膨化%高溫α-澱粉酶%遲調性
전곡물조미%발아%제압팽화%고온α-정분매%충조성
whole brown rice%germination%twin -screw extrusion%thermostable α -amylase%solubility
以发芽糙米为原料，优化高温α-淀粉酶辅助双螺杆挤压膨化处理的工艺条件，以改善糙米粉的冲调性，并提高其消化利用率。采用 Box -Behnken 试验设计优化发芽—挤压膨化—高温α淀粉酶协同处理的工艺条件，以糙米粉的水溶性指数为响应值，建立包括物料含水量、挤出温度和螺杆转速的í因素回归模型。试验确定了发芽糙米的最佳挤压膨化条件为：高温α-淀粉酶添加量70 U ／g、物料含水量17％、挤出温度134℃、螺杆转速29.6 Hz。在该工艺条件下，发芽糙米粉的水溶性指数达39.8％，与糙米经发芽—挤压膨化协同处理和经高温α-淀粉酶—挤压膨化协同处理相比，所得糙米膨化粉的冲调结块率分别下降55.4％和73.8％，淀粉的消化率分别提高9.9％和7.6％。试验证明糙米经发芽—挤压膨化—高温α淀粉酶协同处理能显著改善其膨化粉的冲调性和淀粉消化性能。
以髮芽糙米為原料，優化高溫α-澱粉酶輔助雙螺桿擠壓膨化處理的工藝條件，以改善糙米粉的遲調性，併提高其消化利用率。採用 Box -Behnken 試驗設計優化髮芽—擠壓膨化—高溫α澱粉酶協同處理的工藝條件，以糙米粉的水溶性指數為響應值，建立包括物料含水量、擠齣溫度和螺桿轉速的í因素迴歸模型。試驗確定瞭髮芽糙米的最佳擠壓膨化條件為：高溫α-澱粉酶添加量70 U ／g、物料含水量17％、擠齣溫度134℃、螺桿轉速29.6 Hz。在該工藝條件下，髮芽糙米粉的水溶性指數達39.8％，與糙米經髮芽—擠壓膨化協同處理和經高溫α-澱粉酶—擠壓膨化協同處理相比，所得糙米膨化粉的遲調結塊率分彆下降55.4％和73.8％，澱粉的消化率分彆提高9.9％和7.6％。試驗證明糙米經髮芽—擠壓膨化—高溫α澱粉酶協同處理能顯著改善其膨化粉的遲調性和澱粉消化性能。
이발아조미위원료，우화고온α-정분매보조쌍라간제압팽화처리적공예조건，이개선조미분적충조성，병제고기소화이용솔。채용 Box -Behnken 시험설계우화발아—제압팽화—고온α정분매협동처리적공예조건，이조미분적수용성지수위향응치，건립포괄물료함수량、제출온도화라간전속적í인소회귀모형。시험학정료발아조미적최가제압팽화조건위：고온α-정분매첨가량70 U ／g、물료함수량17％、제출온도134℃、라간전속29.6 Hz。재해공예조건하，발아조미분적수용성지수체39.8％，여조미경발아—제압팽화협동처리화경고온α-정분매—제압팽화협동처리상비，소득조미팽화분적충조결괴솔분별하강55.4％화73.8％，정분적소화솔분별제고9.9％화7.6％。시험증명조미경발아—제압팽화—고온α정분매협동처리능현저개선기팽화분적충조성화정분소화성능。
The objective of the present study was to optimize the extrusion process conditions for modifying the solubility and biologcal availability of brown rice powder.The process was cooperated with germination and thermo-stable α-amylase.The effects of moisture,extrusion temperature,screwing speed and the amount of enzyme on wa-ter solubility index (WSI)of germinated brown rice powder were analyzed.The optimal parameters were water con-tent 17%,extrusion temperature 134 ℃,screwing speed 29.6 Hz and amylase additive ratios of 70 U /g.The WSI of germinated puffing brown rice powder obtained after optimization was up to 39.8%,and the agglomeration rate fell by 55.4% and 73.8% comparing with the germinated puffing brown rice powder without thermostable α-amylase and assisting with thermostable α-amylase.Meanwhile,the starch digestibility increased 9.9% and 7.6%.The results showed that germination -extrusion -thermostable αamylase co -processing could significantly improve the solubili-ty and biologcal availability of brown rice powder.
