摘要
探究干热稳定化米糠对大米曲奇饼干品质的影响,寻找米糠干热稳定化处理的最佳条件和在大米曲奇饼干中的最佳添加量,并将稳定化米糠运用在大米曲奇饼干的制作中,以达到充分利用大米资源的目的。采用干热法对米糠进行稳定化处理,并将稳定化的米糠按照0%、5%、10%、15%、20%的比例与大米粉混合,制作无麸质大米曲奇饼干,分析饼干的烘烤损失率、色度、延展度、硬度和感官特性。结果表明:随着处理温度的升高和时间的延长,米糠的过氧化物酶残余酶活力降低,在150℃、20 min的干热处理条件下,其值最小为4.33%,能有效防止米糠酸败变质;随着稳定化米糠添加量的增加,大米曲奇饼干的烘烤损失率在添加量为5%和15%时显著降低,颜色变暗,延展度无显著性差异,硬度先增加后降低,在添加量为0%和15%时感官评价综合评分较高。因此,干热法稳定米糠的最佳条件为150℃、20 min,干热稳定化米糠在大米曲奇饼干中的最佳添加量为15%,此时所制作的饼干烘烤损失率低、香味浓郁、色泽较好且营养价值高,可将此配方应用到实际生产中。
The purpose of this study is to search for a convenient and economical method to stabilize rice bran and use the stabilized rice bran in the production of rice cookies,so as to make full use of rice resources.Rice bran was stabilized by dry heat method and then mixed with rice flour at different ratios(0%,5%,10%,15%,20%)to make gluten-free rice cookies.Baking loss rate,chroma,extensibility,hardness and sensory characteristics of the cookies were analyzed as indicators.Effect of dry heat stabilized rice bran on the quality of rice cookies was investigated to find suitable conditions for the dry heat stabilization of rice bran and its optimum addition amount in rice cookies.Results showed that the residual peroxidase activity in rice bran decreased with time extending and treatment temperature rising and reached the minimum value of 4.33%under 150℃treatment for 20 min,which could effectively prevent rancidity of rice bran.With the increase in the content of stabilized rice bran,the baking loss rate of rice cookies decreased significantly especially when the addition amount was 5%and 15%.The color of rice cookies became dark.No significant difference in extensibility was found,while the hardness increased firstly and then decreased.Rice cookies with 0%or 15%of stabilized rice bran received the highest sensory score.It was concluded that the optimal condition for rice bran stabilization by dry heat method was 150℃for 20 min and the suitable addition amount of rice bran was 15%.Under this condition,the cookies exhibited lowbaking loss rate,rich fragrance,good color and high nutritional value.This recipe could be applied into the actual production of rice cookies.
作者
郑洋洋
任传顺
付敏
杨太豪
陈子豪
卞科
ZHENG Yangyang;REN Chuanshun;FU Min;YANG Taihao;CHEN Zihao;BIAN Ke(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第2期8-12,18,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学高层次人才科研启动基金项目“超期储备稻谷的高附加值转化利用研究”(2017BS037)
河南工业大学“科教融合”项目“新型无麸质有色米曲奇饼干的开发及应用”。
关键词
米糠稳定化
干热处理
过氧化物酶
残余酶活力
大米曲奇饼干
rice bran stabilization
dry heat treatment
peroxidase
residual enzyme activity
rice cookies
