发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响

doi:10.3864/j.issn.0578-1752.2015.04.13

摘要/Abstract

摘要： 【目的】探讨发芽-挤压膨化-高温α-淀粉酶协同处理对速食糙米粉的冲调性、流动性、色度、风味和淀粉消化性能等品质特性的影响，为高品质速食糙米食品的加工提供理论依据。【方法】糙米经发芽处理后采用高温α-淀粉酶辅助挤压膨化协同处理（Extrusion-Germinated Brown Rice-Enzyme，EGBRE），以糙米发芽直接挤压膨化处理（Extrusion-Germinated Brown Rice，EGBR）、糙米不发芽分别采用高温α-淀粉酶辅助挤压膨化协同处理（Extrusion-Brown Rice-Enzyme，EBRE）和直接挤压膨化处理（Extrusion-Brown Rice，EBR）3种方式作为对照，分别比较分析糙米粉的水溶性指数、吸水性指数、冲调结块率、分散时间、粘度以及其色度、挥发性物质、淀粉消化性能等品质特性，并进行整体感官评分。【结果】高温α-淀粉酶处理能显著提高糙米粉的溶解性，其中，EGBRE较EGBR水溶性指数提高2.11倍，EBRE较EBR水溶性指数提高2.55倍；而发芽处理对糙米粉的溶解性影响不显著。高温α-淀粉酶处理能显著降低糙米粉冲调后的粘度，其中，EGBRE较EGBR粘度下降60.0%，EBRE较EBR粘度下降31.3%；而发芽处理对糙米糊粘度影响不明显。高温α淀粉酶处理还能显著增加糙米粉中挥发性物质总量，而发芽处理能降低其脂质氧化产物的含量。发芽、挤压膨化和高温α-淀粉酶三者协同处理能显著降低糙米粉的冲调结块率、缩短分散时间，其中，EGBRE较EGBR、EBRE和EBR的冲调结块率分别下降55.4%、74.8%和84.0%，分散时间分别缩短27.2%、17.3%和52.5%。同时，发芽-挤压-淀粉酶协同处理能显著影响糙米粉的休止角，改善粉体流动性能，但会适当提高粉体的色度。此外，发芽-挤压膨化-高温α-淀粉酶协同处理较直接挤压膨化处理，糙米粉中快消化淀粉比例显著提高，抗性淀粉比例显著降低。【结论】发芽-挤压-淀粉酶协同处理可以显著改善速食糙米粉的品质特征与冲调性，降低结块率，缩短分散时间，降低冲调粘度，提高淀粉的消化性能，适当增加挥发性风味物质含量。

关键词: 糙米, 发芽, 高温&alpha, -淀粉酶, 挤压膨化, 品质特性

Abstract: 【Objective】The objective of this experiment is to investigate the effect of germination–extrusion–thermostable α-amylase assisted processing on quality properties of instant brown rice powder, such as solubility, fluidity, chromaticity, flavor and starch digestion performance and so on, thus providing the reference for processing of instant brown rice powder with high quality. 【Method】Germinated brown rice was extruded with thermostable α-amylase (EGBRE). Meanwhile, three control treatments were prepared: germination-exrusion processing (EGBR), thermostable α-amylase-extrusion processing (EBRE) and only extrusion processing (EBR). Characteristics of the four kinds of instant brown rice powder were investigated, including water solubility index, water absorption index, agglomeration rate, dispersion time, viscosity, chromaticity, volatile substances, performance of starch digestion and overall sensory evaluation. 【Result】 Thermostable α-amylase significantly improved the solubility of the brown rice powder. Compared with EGBR, water solubility index of EGBRE increased by 2.11 times, and water solubility index of EBRE increased by 2.55 times compared with EBR. However, germination didn’t affect the solubility significantly. Thermostable α-amylase could reduce the viscosity observably. Compared with EGBR, the viscosity of EGBRE decreased by 60.0%. The viscosity of EBRE decreased by 31.3% compared with EBR. Germination had no significant effect on the viscosity of the paste. Thermostable α-amylase increased the total content of volatile substances, but the content of lipid oxidation products in germinated samples was lower. The germination-extrusion-thermostable α-amylase processing could significantly reduce the agglomeration rate and shorten the dispersion time. Compared with EGBR, EBRE and EBR, the agglomeration rate of EGBRE was reduced by 55.4%, 74.8% and 84.0% respectively, and the dispersion time was shortened by 27.2%, 17.3% and 52.5%. Meanwhile, the co-processing could significantly influence the angle of repose, so its fluidity was improved. However, the chroma of the powder increased appreciably. Besides, germination-extrusion-thermostable α amylase processing improved the digestibility of starch. Compared with EBR, the proportion of fast-digesting starch of the EGBRE increased, and the ratio of resistant starch decreased significantly.【Conclusion】EGBRE could significantly improve the quality characteristics of instant brown rice powder. This co-processing increased the digestibility of starch and the content of volatile flavor compounds, meanwhile, decreased the rate of agglomeration, dispersion time and viscosity.

Key words: brown rice, germination, thermostable α-amylase, extrusion, quality

张冬媛，邓媛元，张名位，马永轩，张雁，魏振承，张瑞芬，刘磊，唐小俊，遆慧慧. 发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J]. 中国农业科学, 2015, 48(4): 759-.

ZHANG Dong-yuan, DENG Yuan-yuan, ZHANG Ming-wei, MA Yong-xuan, ZHANG Yan, WEI Zhen-cheng, ZHANG Rui-fen, LIU Lei, TANG Xiao-jun,TI Hui-hui. Effect of Germination-Extrusion-Amylase Assisted Processing on Quality Properties of Brown Rice Powder[J]. Scientia Agricultura Sinica, 2015, 48(4): 759-.

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