食品工业科技2025，Vol.46Issue(6)：252-260,9.DOI:10.13386/j.issn1002-0306.2024040419
不同预处理燕麦粉对挤压方便米饭品质的影响
Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice
摘要
Abstract
To improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice,6 kinds of pretreatment(high pressure steaming,atmospheric pressure steaming,stir-frying,germination,cellulase enzyme digestion,α-amylase enzyme digestion)were investigated in the mixture of oat flour and broken rice,using the mixture of unpretreated oat flour and broken rice flour(oats∶broken rice=1∶4)as a control,to investigate the pasting characteristics,degree of pasting,water and water characteristics,and the mixture of six kinds of pretreatment in the mixture of oat flour and broken rice.The comprehensive quality(rehydration,sensory quality,textural quality)characteristics and dietary fiber content of the extruded instant rice were prepared to analyze the correlation between the raw material characteristics and the quality of the extruded instant rice,and to screen out the most suitable oat pretreatment method for processing high dietary fiber extruded instant rice.Results showed that the dietary fiber content of extruded instant rice with the addition of atmospheric pressure steamed oat flour was the highest(7.91％).The germinated oat flour had a significant effect on the pasting characteristics of the raw material mixtures(P＜0.05),which was the most obvious compared with the other pretreatments.The water solubility index(WSI)of the germinated oat flour added before extrusion was the highest(4.16％)(P＜0.05),while that of the extruded instant rice with the addition of fried oat flour was the highest(P＜0.05).The highest WSI(5.75％)was obtained with the addition of fried oat flour after extrusion.The addition of fried oat flour had the highest odor and taste scores,and the addition of atmospheric steaming oats had the best sensory and composite scores.The peak viscosity and grain value viscosity of the raw material mixes were significantly negatively correlated with the hardness,gelatinous viscosity,and composite scores of their instant rice(P＜0.05),and significantly positively correlated with the sensory scores(P＜0.05).Therefore,atmospheric pressure steaming could be used as a pretreatment of oats for the preparation of high dietary fiber oat-broken rice extruded instant rice with the best composite quality.关键词
燕麦/预处理技术/蒸制/高膳食纤维/挤压方便米饭/品质Key words
oats/pretreatment technology/steaming/high dietary fiber/extruded instant rice/quality分类
轻工纺织引用本文复制引用
吴俊灵,刘惠惠,吴卫国,任贤龙,晏文会,廖卢艳..不同预处理燕麦粉对挤压方便米饭品质的影响[J].食品工业科技,2025,46(6):252-260,9.基金项目
2022年度湖南省企业科技创新创业团队项目(湖南角山米业稻米科技创新创业团队) （湖南角山米业稻米科技创新创业团队）
湖南省重点领域研发计划项目(2019NK2131) （2019NK2131）
湖南省科技创新计划资助(2023ZJ1070). （2023ZJ1070）
