摘要
以芋艿头全粉和碎粳米为主要原料,硒作为营养强化剂,L-α-磷脂酰胆碱和单甘酯作为复合质构调节剂,利用挤压膨化法制备富硒芋艿头营养重组米。通过对芋艿营养重组米研究发现:芋艿头全粉可提高营养重组米的黏聚性,增加营养重组米的弹性,改善营养重组米的硬度和感官品质;营养重组米表面粗糙呈不规则形状,形成了V-型淀粉酯复合物的结晶结构,相对结晶度降低,糊化温度降低,淀粉酯复合物的焓变值增大;营养重组米的峰值黏度、衰减值和回生值均逐渐减小,快消化淀粉含量降低、慢消化淀粉和抗性淀粉含量升高,富硒芋艿头营养重组米的稳定性、抗老化性和消化特性得到明显改善。该研究结果可为开发功能型营养重组米提供理论支撑。
In the experiment,the whole taro flour and broken japonica rice were used as the main raw materials,selenium was used as the nutrition enhancer,L-α-phosphatidylcholine and monoglyceride were used as the composite texture regulator,and the nutritious recombined taro rice rich in selenium was prepared by extrusion.It was found that the whole taro flour could improve the cohesiveness,elasticity,hardness and sensory quality of the nutritional rice.The surface roughness of nutritional rice was irregular,forming the crystal structure of V-type starch ester complex.The relative crystallinity decreased,the gelatinization temperature decreased,and the enthalpy of starch ester complex increased.The peak viscosity,decay value and retrogradation value of the recombined rice decreased gradually,the content of rapidly digestible starch decreased,the content of slowly digestible starch and resistant starch increased.The stability,anti-aging and digestibility characteristics of the selenium enriched taro recombined rice were significantly improved,which could provide a theoretical support for the development of functional nutritious recombined rice.
作者
郭世龙
肖志刚
陈革
仇丹
王霞
吕春月
单秀峰
杨庆余
GUO Shilong;XIAO Zhigang;CHEN Ge;QIU Dan;WANG Xia;LYU Chunyue;SHAN Xiufeng;YANG Qingyu(Institute of Food,Shenyang Normal University,Shenyang 110034,China;Ningbo Institute of Engineering Fenghua Research Institute,Ningbo 315211,China;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《食品科技》
CAS
北大核心
2020年第1期232-239,共8页
Food Science and Technology
基金
宁波工程学院奉化研究院科学基金项目(FHI-018119)
黑龙江省普通高等学校谷物副产物综合利用重点实验室开放课题基金项目(HGW2017004)
沈阳市中青年科技创新人才计划项目(RC170367)
辽宁省自然科学基金计划博士启动项目(20180540119)
沈阳师范大学博士、引进人才科研项目启动基金项目(BS201829)
辽宁省自然科学基金项目(201602682)
2018年辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807144)。
关键词
芋艿头
富硒
重组米
结构
消化特性
taro
selenium-rich
recombined rice
structure
digestive property
