添加杏鲍菇粉对挤压米品质特性的影响

doi:10.3864/j.issn.0578-1752.2024.04.012

摘要/Abstract

摘要：

【目的】采用双螺杆挤压工艺，以杏鲍菇粉和米粉为原料生产杏鲍菇挤压米产品，并分析产品的预测血糖指数，为开发营养全面、血糖生成指数低的食用菌挤压米产品提供技术支持。【方法】测定20%、40%、60%杏鲍菇粉添加量的挤压米蛋白质、粗纤维、氨基酸、脂肪等基本成分的含量;通过RVA快速粘度分析仪、旋转流变仪对不同杏鲍菇粉添加量的混合粉糊化特性、流变特性进行分析;通过扫描电镜、色度计、质构分析仪并结合体外消化和感官评价对不同添加量的杏鲍菇挤压米的内部结构、颜色、质构特性、淀粉水解率、预测血糖指数（pGI）、感官评分进行分析。【结果】与空白挤压米相比，杏鲍菇粉的添加使杏鲍菇挤压米的蛋白质、粗纤维、氨基酸含量显著增加，20%、40%、60%杏鲍菇粉添加使蛋白质含量分别增加了71.84%、70.19%、96.70%，粗纤维含量分别增加了850%、2350%、3750%，总氨基酸含量分别增加了40.98%、58.96%、66.03%。随着杏鲍菇粉添加量的增加，混合粉体系的糊化特性和流变特性均呈降低趋势，峰值黏度、谷值黏度、最终黏度、崩解值、回生值逐渐减小，储能模量（G′）和损耗模量（G″）逐渐降低，典型弱凝胶，弹性占比大，其中20%的杏鲍菇粉添加量最接近米粉的粉质参数。通过扫描电镜发现，与空白挤压米相比，杏鲍菇挤压米横截面孔隙随着杏鲍菇粉添加量的增加而增多，结构紧密程度降低，其中20%的杏鲍菇挤压米结构紧密，裂痕少。杏鲍菇挤压米L^*、b^*值显著减小，a^*先增加后减小;蒸煮过后的吸水率、蒸煮损失率随着杏鲍菇粉添加量的增加而增加，膨胀率影响不显著，20%杏鲍菇挤压米的蒸煮特性在添加组中最好。挤压米饭的硬度、弹性、胶着度、咀嚼性随杏鲍菇粉添加量的增加而增加，粘聚性、回复性先减小后增加;淀粉的消化率、快速消化淀粉（RDS）、慢消化淀粉（SDS）、预测血糖指数（pGI）也随着杏鲍菇粉添加量的增加而增加，但均低于普通大米和空白挤压米;而抗性淀粉（RS）的含量均大于其他两组，且随杏鲍菇粉添加量的增加而增加，20%杏鲍菇挤压米预测血糖指数（pGI）值最低（60.18），相较于普通大米降低了20.60，而且其抗性淀粉（RS）含量最高;感官评价结果显示，杏鲍菇挤压米饭外观结构、适口性、滋味、冷饭质地及综合评分随着杏鲍菇粉添加量的增加而降低，气味评分则是先减小后增加，从得分来看，20%的杏鲍菇挤压米是66.75分，最容易被消费者所接受。【结论】20%的杏鲍菇挤压米营养丰富，质构指标适中，预测血糖指数（pGI）60.18，为中血糖生成指数（GI）食品，口感味道良好。添加杏鲍菇粉使挤压米的营养价值显著提高，具有较好的食用品质。

关键词: 杏鲍菇, 挤压米, 粘弹性, 消化特性, 品质特性

Abstract:

【Objective】The twin-screw extrusion process was used to produce extruded rice products with P. eryngii powder and rice flour as raw materials, and the predicted glycemic index of the products was analyzed to provide technical support for the development of edible mushroom extruded rice products with comprehensive nutrition and low glycemic index. 【Method】 The content of protein, crude fiber, amino acid and fat of extruded rice with 20%, 40% and 60% P. eryngii powder were determined. RVA rapid viscosity analyzer and rotary rheometer were used to analyze the gelatinization properties and rheological properties of P. eryngii powder with different additive amounts. The internal structure, color, texture properties, starch hydrolysis rate, predicted glycemic index (pGI) and sensory score of extrusion-rice with different dosage of P. eryngii were analyzed by scanning electron microscopy, colorimeter, texture analyzer, and in vitro digestion and sensory evaluation. 【Result】Compared with blank extruded rice, the content of protein, crude fiber and amino acid in extruded rice was significantly increased by adding P. eryngii powder, and the content of protein was increased by 71.84%, 70.19% and 96.70%, and the content of crude fiber was increased by 850%, 2350% and 3750%, respectively. The total amino acid content increased by 40.98%, 58.96% and 66.03%, respectively. The gelatinization and rheological properties of the mixed powder system showed a decreasing trend with the increase of the added amount of P. eryngii powder, and the peak viscosity, valley viscosity, final viscosity, disintegration value and recovery value gradually decreased, and G' and G" gradually decreased. The typical weak gel accounted for a large proportion of elasticity, and the added amount of 20% P. eryngii powder was the closest to the powder parameters of rice flour. Compared with the blank extruded rice, it was found by scanning electron microscopy that the cross section pores of extruded rice increased with the increase of the powder content, and the structure tightness decreased. Among them, 20% of extruded rice had tight structure and less cracks. The values of L^* and b^* in extruded rice of P. eryngii by colorimeter decreased significantly, and a^* increased first and then decreased. The water absorption rate and cooking loss rate after cooking increased with the addition of P. eryngii powder, but the expansion rate had no significant effect, and the cooking characteristics of 20% P. eryngii extruded rice were the best. The hardness, elasticity, adhesiveness and chewability of the extruded rice increased with the addition of P. eryngii powder, while the cohesiveness and resilience first decreased and then increased. Starch digestibility, rapidly digestible starch (RDS), slowly digestible starch (SDS) and predicted glycemic index (pGI) also increased with the increase of P. eryngii powder addition, but they were all lower than that of normal rice and blank extruded rice, while resistant starch (RS) content was greater than that of the two groups and increased with the increase. The predicted glycemic index (pGI) value of 20% P. eryngii extruded rice was the lowest 60.18, which was 20.60 lower than that of normal rice, and the content of resistant starch (RS) was the highest. Sensory evaluation showed that the appearance structure, palatability, taste, cold rice texture and comprehensive score of P. eryngii extruded rice decreased with the increase of the amount of P. eryngii powder, while the odor score decreased first and then increased. From the point of view of the score, 20% of P. eryngii extruded rice was 66.75 scores, which was the most acceptable to consumers. 【Conclusion】 20% of extruded rice with P. eryngii was nutrient-rich and had suitable texture indexes. The predicted glycemic index (pGI) was 60.18, which was 20.60 lower than that of normal rice. The nutritional value of extruded rice was significantly improved by adding P. eryngii powder, and the food quality was better.

Key words: Pleurotus eryngii, extruded rice, viscoelasticity, digestion characteristics, quality characteristics

姜雯, 梁文馨, 裴斐, 苏安祥, 马高兴, 方东路, 胡秋辉, 马宁. 添加杏鲍菇粉对挤压米品质特性的影响[J]. 中国农业科学, 2024, 57(4): 779-796.

JIANG Wen, LIANG WenXin, PEI Fei, SU AnXiang, MA GaoXing, FANG Donglu, HU QiuHui, MA Ning. Effect of Pleurotus eryngii Powder on Quality Characteristics of Extruded Rice[J]. Scientia Agricultura Sinica, 2024, 57(4): 779-796.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2024.04.012

https://www.chinaagrisci.com/CN/Y2024/V57/I4/779

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杏鲍菇粉和不同杏鲍菇添加量挤压米氨基酸含量分析表"

样品 Sample	氨基酸含量Amino acid content (mg∙g^-1dry weight)
样品 Sample	杏鲍菇粉 P. eryngii power	普通大米 Normal rice	空白挤压米 Blank extruded rice	20%杏鲍菇挤压米 20% P. eryngii extruded rice	40%杏鲍菇挤压米 40% P. eryngii extruded rice	60%杏鲍菇挤压米 60% P. eryngii extruded rice
天冬氨酸 Aspartic acid	8.51±0.32a	4.52±0.03d	4.43±0.05d	6.02±0.26c	6.67±0.18b	6.96±0.13b
苏氨酸 Threonine	4.67±0.17a	1.87±0.01e	1.79±0.02e	2.71±0.12d	3.21±0.08c	3.49±0.08b
丝氨酸 Serine	4.56±0.18a	2.44±0.01d	2.42±0.02d	3.30±0.14c	3.67±0.09b	3.82±0.07b
谷氨酸 Glutamic acid	13.55±0.52a	9.46±0.07c	9.31±0.11c	12.35±0.50b	12.94±0.32b	12.46±0.23b
甘氨酸 Glycine	4.36±0.15a	2.16±0.02e	2.14±0.02e	2.96±0.14d	3.37±0.08c	3.59±0.08b
丙氨酸 Alanine	5.70±0.21a	2.92±0.02e	2.83±0.03e	4.19±0.17d	4.88±0.13c	5.25±0.09b
半胱氨酸 Cysteine	0.42±0.01^a	0.25±0.01c	0.27±0.01bc	0.31±0.01^b	0.31±0.04b	0.27±0.03bc
缬氨酸 Valine	4.54±0.17a	3.00±0.01d	2.91±0.03d	3.95±0.17c	4.30±0.10b	4.38±0.09ab
蛋氨酸 Methionine	12.37±0.65a	0.89±0.00e	0.83±0.02e	3.21±0.13d	5.28±0.09c	7.00±0.10b
异亮氨酸 Isoleucine	4.11±0.13a	2.04±0.00e	2.01±0.03e	2.90±0.13d	3.35±0.09c	3.56±0.09b
亮氨酸 Leucine	6.81±0.20a	4.37±0.02c	4.34±0.05c	5.92±0.27b	6.53±0.23a	6.72±0.23a
酪氨酸 Tyrosine	3.24±0.12a	1.49±0.02d	1.42±0.06d	2.30±0.22c	2.75±0.09b	2.75±0.13b
苯丙氨酸 Phenylalanine	3.99±0.12a	2.98±0.00c	2.85±0.03c	3.72±0.16b	3.98±0.09a	4.04±0.09^a
赖氨酸 Lysine	5.07±0.18a	1.91±0.01e	1.82±0.02e	2.44±0.10d	2.86±0.07c	3.24±0.06b
组氨酸 Histidine	2.31±0.08a	1.43±0.01d	1.42±0.02d	1.86±0.07c	1.97±0.03b	1.99±0.03b
精氨酸 Arginine	5.55±0.20a	3.77±0.03c	3.78±0.06c	4.87±0.26b	5.12±0.13b	4.96±0.12b
脯氨酸 Proline	4.12±0.17a	2.97±0.02c	2.80±0.03d	3.77±0.12b	4.11±0.07a	4.17±0.04a
总氨基酸 Total amino acid	93.88±3.58a	48.47±0.29e	47.37±0.61f	66.78±2.97d	75.30±1.91c	78.65±1.69b
必需氨基酸 Essential amino acid	41.56	17.06	16.55	24.85	29.51	32.43
非必需氨基酸 Non-essential acid	52.32	31.41	30.82	41.93	45.79	46.22
必需氨基酸/总氨基酸EAA/TAA	0.44	0.35	0.35	0.37	0.39	0.41
必需氨基酸/非必需氨基酸 EAA/NEAA	0.79	0.54	0.54	0.59	0.64	0.70

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评定项目 Evaluation prject	评定标准 Evaluation standard	分值 Score
气味（20分） Smell (20)	菌菇香味浓郁 Mushroomaroma is rich	16-20
	菌菇香味不明显 Mushroom aroma is not obvious	11-15
	无菌菇香味甚至有异味 No mushroom smell or smell	0-10
外观结构（20分） Appearance structure (20)	颜色有光泽，结构紧密，完整 Glossy color, compact structure, complete	13-20
	颜色发暗，部分结构紧密，较完整 Dark color, part of the structure is tight, relatively complete	7-12
	颜灰暗无光泽，饭粒爆花 Dark and dull color, rice burst	0-6
适口性（30分） Palatability (30)	软硬适中，有嚼劲 Medium soft, chewy	20-30
	略软，稍有嚼劲 Softer, relatively chewy	10-19
	很软，无嚼劲 Soft, unchewy	0-9
滋味（25分） Taste (25)	咀嚼时有甜味 Sweet taste	18-25
	咀嚼时有甜味但夹杂其他味道 Sweet but mixed with other flavors	9-17
	咀嚼时无甜味甚至有异味 No sweetness or even odor	0-8
冷饭质地（5分） Cold rice texture (5)	质地松软，黏弹性较好,硬度适中 Soft, viscoelastic, moderate hardness	4-5
	结团，粘弹性较差，稍变硬 Clumps, poor viscoelasticity, slightly hard	2-3
	板结，粘弹性差，偏硬 Stiff, viscoelatic and hard	0-1
总分（100分） Total scores (100)

样品 Sample	峰值黏度 Peak (cP)	谷值黏度 Trough (cP)	崩解值 Breakdown (cP)	最终黏度 Final Visc (cP)	回生值 Setback (cP)	峰值时间 Peak time (min)	糊化温度 Pasting temperature (℃)
0杏鲍菇-米粉混合粉 0 P. eryngii-Rice power	1809.33±35.92b	1013.00±1.00b	796.33±35.10a	1450.33±6.43b	437.33±5.51c	1.45±0.04f	50.22±0.03c
20%杏鲍菇-米粉混合粉 20% P. eryngii-Rice power	949.33±4.16c	547.33±9.29c	402.00±11.53c	762.00±7.21d	214.67±3.79e	1.8±0.07e	50.23±0.03c
40%杏鲍菇-米粉混合粉 40% P. eryngii-Rice power	545.67±10.21e	369.00±2.65e	176.67±11.68d	528.67±3.79f	159.67±2.52f	1.91±0.10d	50.22±0.03c
60%杏鲍菇-米粉混合粉 60% P. eryngii-Rice power	339.67±7.02g	249.67±3.06f	90.00±9.17e	359.33±3.79g	109.67±2.89g	1.71±0.04e	50.20±0.05c
空白挤压米 Blank extruded rice	1857.33±17.79a	1283.67±1.15a	573.67±16.92b	2212.33±9.07a	928.67±8.39a	6.02±0.04a	50.20±0.05c
20%杏鲍菇挤压米 20% P. eryngi extruded rice	879.67±22.05d	465.00 ±4.58d	414.67±24.79c	1155.00±6.08c	690.00±7.21b	5.25±0.04c	66.32±2.44a
40%杏鲍菇挤压米 40% P. eryngii extruded rice	410.00±3.61f	249.33±2.52f	160.67±2.89d	605.67±4.16e	356.33±6.35d	5.51±0.03b	54.07±2.99b
60%杏鲍菇挤压米 60% P. eryngii extruded rice	165.33±1.15h	149.67±0.58g	15.67±0.58f	227.00±1.73h	77.33±1.15h	5.93±0.07a	ND

样品 Sample	水分 Moisture (%)	蛋白质 Protein (%)	脂肪 Fat (%)	粗纤维 Crude fiber (%)	淀粉 Starch (%)
杏鲍菇粉 P. eryngii power	8.97±0.01d	16.82±0.08a	1.22±0.02a	13.25±0. 63a	5.91±0.04f
普通大米（米粉） Normal rice (rice power)	14.39±0.05a	8.40±0.18d	0.19±0.02cd	0.10±0.03e	67.68±0.26a
空白挤压米 Blank extruded rice	12.00±0.04b	7.28±0.10e	0.07±0.01d	0.08±0.01e	65.31±0.58b
20%杏鲍菇挤压米 20% P. eryngii extruded rice	10.10±0.12c	12.51±0.05c	0.15±0.02cd	0.76±0.04d	56.02±0.63c
40%杏鲍菇挤压米 40% P. eryngii extruded rice	9.01±0.02d	12.39±0.10c	0.27±0.06c	1.96±0.15c	46.45±0.75d
60%杏鲍菇挤压米 60% P. eryngii extruded rice	9.00±0.01d	14.32±0.29b	0.40±0.17b	3.08±0.13b	32.78±0.10e

色差 Color	普通大米 Normal rice	空白挤压米 Blank extruded rice	20%杏鲍菇挤压米 20% P. eryngii extruded rice	40%杏鲍菇挤压米 40% P. eryngii extruded rice	60%杏鲍菇挤压米 60% P. eryngii extruded rice
L*	77.52±0.03a	69.99±0.03b	24.64±0.02c	21.77±0.03d	21.01±0.04e
a*	0.00±0.01e	0.36±0.02d	7.83±0.03a	4.74±0.01b	3.61±0.01c
b*	18.23±0.03b	21.06±0.04a	8.39±0.08c	4.86±0.08d	4.04±0.03e

样品 Sample	平衡浓度 C∞ (%)	酶解速率 K (s^-1)^b	AUC	水解指数 HI (%)	预测血糖指数 pGI	快速消化淀粉 RDS (%)	慢消化淀粉 SDS (%)	抗性淀粉 RS (%)
普通大米 Normal rice	57.29±0.59b	0.044±0.002b	103.03±1.07b	85.01±0.88b	86.38±0.48b	36.79±0.12a	23.15±0.09b	40.06±0.13d
空白挤压米 Blank extruded rice	60.28±0.18a	0.052±0.023ab	108.40±0.32a	89.44±0.26a	88.81±0.14a	36.01±0.02b	25.53±0.04a	38.46±0.02e
20%杏鲍菇挤压米 20% P. eryngii extruded rice	25.13±0.35e	0.074±0.017a	45.19±0.63e	37.29±0.52e	60.18±0.28e	18.53±0.21e	6.70±0.07e	74.77±0.18a
40%杏鲍菇挤压米 40% P. eryngii extruded rice	39.47±0.12d	0.063±0.001ab	70.97±0.21d	58.56±0.17d	71.86±0.10d	29.42±0.23d	11.36±0.11d	59.22±0.15b
60%杏鲍菇挤压米 60% P. eryngii extruded rice	46.20±0.19c	0.049±0.002ab	83.07±0.34c	68.54±0.28c	77.34±0.15c	31.58±0.47c	14.04±0.28c	54.38±0.55c