现代食品科技2017，Vol.33Issue(3)：88-92,46,6.DOI:10.13982/j.mfst.1673-9078.2017.3.014
米茶的消化特性研究
Characteristics of Rice Tea Digestion
摘要
Abstract
Rice tea made from soaked and roasted rice was subjected to pancreatic enzyme (glucoarnylase and pepsin-trypsin) treatment in order to simulate the digestion of starch and protein in the human body.The effects of animal and vegetable oils,roasting time,and roasting temperature on the characteristics of rice tea starch and protein digestion were investigated to provide a theoretical basis for optimizing the rice tea roasting process.The digestive characteristics were significantly affected by the roasting process,which inhibited starch digestion and thus could reduce the glycemic index.Addition ofoil also had significant inhibitory effects on the digestion office tea,which involved reducing the amount of glucose in the digestion products,but the type of oil used had little effect on the inhibition of starch digestibility.A higher roasting temperature (above 200 ℃) or time (above 35 min) could reduce the digestibility of the rice tea protein.However,roasting had little effect on the absolute amino acid contents of rice tea after digestion.Although the lysine and threonine contents were decreased by the roasting process,the contents of essential amino acids remained unchanged when the appropriate roasting process was conducted.关键词
米茶/焙炒/淀粉/蛋白质/消化特性Key words
rice tea/roasting/starch/protein/digestive characteristics引用本文复制引用
熊礼橙,赵思明,牛猛,刘友明,胡志全..米茶的消化特性研究[J].现代食品科技,2017,33(3):88-92,46,6.基金项目
湖南省科技重大专项(2014FJ1008) （2014FJ1008）
