包装与食品机械2024，Vol.42Issue(3)：25-31,7.DOI:10.3969/j.issn.1005-1295.2024.03.004
胚芽米粉的制备及其体外消化特性研究
Study on the preparation and in vitro digestive characteristics of plumule rice flour
摘要
Abstract
In order to explore the feasibility of plumule rice as a complementary food for infants and young children,the enzymatic hydrolysis process was optimized by single factor combined with orthogonal test,and the curing method was screened with the solubility as an index,to prepare plumule rice flour.The effects of curing methods and spray drying on the in vitro digestion characteristics of plumule rice flour were investigated.The results show that the solubility of plumule rice flour prepared by enzymatic hydrolysis-steaming method was significantly better than that of other curing methods such as steaming,frying and explosion puffing,and the starch digestibility in gastrointestinal stage was also the highest.The optimum conditions of enzymatic hydrolysis were as follows:α-amylase dosage 0.25%(w/w),enzymolysis time 45 min,and enzymolysis temperature 85℃.The effect of spray drying inlet air temperature on the gastrointestinal digestibility of plumule rice flour was not significant(P＞0.05),and the optimum inlet air temperature was 140℃.This study can provide a theoretical reference for the industrial production of the plumule rice flour.关键词
胚芽米粉/熟化/酶解/喷雾干燥/体外消化Key words
plumule rice flour/curing/enzymatic hydrolysis/spray drying/in vitro digestion分类
轻工纺织引用本文复制引用
李白存,任彩霞,王桃秀,梁思怡,颜菁,朱晨曦,吴丹..胚芽米粉的制备及其体外消化特性研究[J].包装与食品机械,2024,42(3):25-31,7.基金项目
陕西省教育厅科研计划项目(23JK0391) （23JK0391）
西安市科技计划项目(23NYGG0061) （23NYGG0061）
陕西省大学生创新创业训练计划项目(S202314390076) （S202314390076）
儿童特色食品研究与开发陕西省高校工程研究中心项目 （）
陕西学前师范学院科研创新团队建设计划资助项目 （）
