农业工程学报2012，Vol.28Issue(5)：282-287,6.DOI:10.3969/j.issn.1002-6819.2012.05.047
热压凝胶法制备营养质构米及其营养性质研究
Preparation and nutrient properties of texturized rice by hotpressing gelatinization technology
摘要
Abstract
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 μg/g, y-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 μg/g, respectively. The research can provide references for industrial production of TR.关键词
质构/挤压/营养/碎米/米糠/白米Key words
textures/ extrusion/ nutrition/ broken rice/ rice bran/ polished rice分类
轻工纺织引用本文复制引用
张彦军,周一冉,刘成梅,刘伟,万婕,郑为完,李俶,王炜华,吴丽,左乃北..热压凝胶法制备营养质构米及其营养性质研究[J].农业工程学报,2012,28(5):282-287,6.基金项目
江西省教育厅产学研项目,项目编号(S00888) （S00888）
江西省支撑计划项目,项目编号S00787 （）
