中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 热压凝胶法制备营养质构米及其营养性质研究 农业工程学报 2012,28 (5) 282-287
Position: Home > Articles > Preparation and nutrient properties of texturized rice by hotpressing gelatinization technology Transactions of the Chinese Society of Agricultural Engineering 2012,28 (5) 282-287

热压凝胶法制备营养质构米及其营养性质研究

作  者：
张彦军;刘成梅;刘伟;万婕;郑为完;李俶;王炜华;吴丽;左乃北;周一冉
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
质构;挤压;营养;碎米;米糠;白米
摘  要：
为弥补食用精白米导致营养不良的状况,以大米加工过程中产生的碎米作为原料和载体,产生的米糠作为天然营养强化剂,采取热压凝胶法制备营养质构米。在预试验的基础上,采用响应面法考察热压凝胶过程条件包括喂料含水率,螺杆转速,5个加热区机筒温度对营养质构米的质构和营养特性的影响,得出制备最佳工艺条件:当喂料转速为30r/min,米糠添加量为4%,物料含水率为30%,螺杆转速为17.7r/min,5个区机筒温度分别为50,65,85,100,95～97℃。在此条件下制备的营养质构米含有质量分数总膳食纤维11.44%,蛋白质11.62%,脂肪6.49%,而维生素为B12.07μg/g,维生素B20.31μg/g和γ-谷维素12.04mg/100g。相比于天然精白米,质构特性相近,但维生素B1,维生素B2,γ-谷维素分别增加了1.17,0.06,5.83μg/g,为营养质构米工业化生产提供参考。
译  名：
Preparation and nutrient properties of texturized rice by hotpressing gelatinization technology
作  者：
Zhang Yanjun,Liu Chengmei,Liu Wei,Wan Jie,Zheng Weiwan,Li Ti,Wang Weihua,Wu Li,Zuo Naibei,Zhou Yiran(State Key Laboratory of Food Science and Technology,College of Life Science and Food Engineering,Nanchang University,Nanchang 330047,China)
关键词：
textures,extrusion,nutrition,broken rice,rice bran,polished rice
摘  要：
In order to make up the malnutrition resulting from eating polished rice in long term,texturized rice(TR) was prepared by the method of hotpressing gelatinization technology(HPGT) using broken rice,rice bran as raw material and natural additive.The effects of HPGT conditions,including feed moisture,screw speed and barrel temperature on the texture and nutrient characteristics of TR were investigated by response surface methodology based on previous trials.When feed rate was 30 r/min and bran addition level was 4%,the independent variables were feed moisture(30%),screw speed(17.7 r/min),five heating zones barrel temperature(50℃,65℃,85℃,100℃,95-97℃),the processed TR contained TDF 11.44%,protein 11.62%,fat 6.49%,thiamin 2.07 ?g/g,riboflavin 0.31 ?g/g,γ-oryzanol 12.04 mg/100 g.The results showed that the texture properties of TR were similar to polished rice.The total dietary fiber for TR was increased by 10.74% and the nutriments for thiamin,riboflavin,γ-oryzanol were increased by 1.07,0.06,5.83 ?g/g,respectively.The research can provide references for industrial production of TR.

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46