Exploration on meal replacement powder using Se-rich rice flour with different pregelatinization
ZHOU Kui1,3, HONG Yan2*, LIANG Shangyun2, ZHANG Yayuan1,3*, YOU Xiangrong1,3, LI Mingjuan1,3, WEI Ping1,3, WANG Ying1,3
1(Agro-products Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007,China) 2(School of Food Science and Technology, Jiangnan University, Wuxi 214122,China) 3(Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007,China)
Abstract: The selenium retention and quality of rice flour of spray-drying, vacuum freezing drying and drum drying were studied.It was to develop the Se-rich rice meal replacement powder.The order of the three methods of selenium retention was that spray-drying＜vacuum freezing drying＜drum drying.The order of the three methods of degree of gelatinization was that raw material＜drum drying＜vacuum freezing drying＜spray-drying.The Se-rich rice flour (selenium content 192.08 μg/kg) prepared by drum drying has lower degree of gelatinization, the highest selenium retention rate (48.82%).The sheet structure showed good solubility.Considering the selenium content, nutritional quality and dissolution stability, results showed that the better formula of meal replacement powder was:Se-rich rice flour 50 g/100 g, jujube powder 5 g/100 g, black sesame powder 0.5 g/100 g, kudzu powder 5 g/100 g, yam powder 24.5 g/100 g, red bean powder 5 g/100 g, coix seed powder 5 g/100 g, brown rice powder 5 g/100 g.
[1] LIANG Y K,FAROOQ M,HU Y,et al.Study on stability and antioxidant activity of red Anthocyanidin Glucoside rich hybrid Rice,its nutritional and physicochemical characteristics[J].Food Science and Technology Research,2018,24(4):687-696. [2] FAO STAT.Statistics division of food and agriculture organization of the united nations[DB/OL][2020-03-29]http://www.fao.org/faostat/zh/?#data/QC. [3] 于衍霞,鲁战会,安红周,等.中国米制品加工学科发展报告[J].中国粮油学报,2011,26(1):1-9. YU Y X,LU Z H,AN H Z,et al.Report on advances in the processing of rice products in China[J].Journal of the Chinese Cereals and Oils Association,2011,26(1):1-9. [4] 陆启玉.粮油食品加工工艺学[M].北京:中国轻工业出版社,2017. LU Q Y.Food processing technology of grain and oil[M].Beijing:China Light Industry Press,2017. [5] DHANJAL N I,SHARMA S,PRAKASH N T.Quantification and in vitro bioaccessibility of Selenium from osborne fractions of Selenium-rich cereal grains[J].Cereal Chemistry Journal,2016,93(4):339-343. [6] YUAN H B,WANG W J,CHEN D Y,etal.Characterization of resistant starch from Se-rich rice flour and its anti-diabetic effect in diabetic ICR mice[J].Starch Stärke,2016,68:106-111. [7] 王春莲.大米储藏保鲜品质变化研究[D].福州:福建农林大学,2014. WANG C L.Quality changes of rice during storage[D].Fuzhou:Fujian Agriculture and Forestry University,2014. [8] 王娇.不同制粉工艺对大米粉品质的影响[D].长沙:中南林业科技大学,2016. WANG J.Effect of milling processes on quality of rice flour[D].Changsha:Central South University of Forestry and Technology,2016. [9] 潘菁.婴幼儿营养米粉配方优化及加工关键技术研究[D].无锡:江南大学,2012. PAN J.Study on formula optimization and critical process of nutritive rice powder of the infant[D].Wuxi:Jiangnan University,2012. [10] 赵旭.磨粉工艺对生米粉品质特性影响及米粉蛋糕的研制[D].哈尔滨:哈尔滨商业大学,2016. ZHAO X.Effect of milling processes on quality properties of rice flour and development of rice-flour cake[D].Harbin:Harbin University of Commerce,2016. [11] 史晓媛.发芽糙米储藏特性研究及其营养粉开发[D].南京:南京农业大学,2012. SHI X Y.Studies on storage characteristic of germinated brown rice and development of nutritional powder[D].Nanjing:Nanjing Agriculture University,2012. [12] 赵晓燕,赵增煜.婴儿营养米粉三种加工工艺及其对大米氨基酸的影响[J].食品与发酵工业,1996,22(5):22-25. ZHAO X Y,ZHAO Z Y.Three kinds of processing technology of nutritional rice flour for baby and their effects on rice amino acids[J].Food and Fermentation Industries,1996,22(5):22-25. [13] 吉雪.大米限制酶解-喷雾干燥制备婴幼儿米粉及工厂设计[D].南昌:南昌大学,2016. JI X.Limit enzymolysis spray drying of rice prepares infant rice powder and its factory design[D].Nanchang:Nanchang University,2016. [14] 李京.高蛋白速溶营养米粉关键工艺技术研究[D].武汉:武汉轻工大学,2019. LI J.Study on key technologies of high protein instant nutritional rice flour[D].Wuhan:Wuhan Polytechnic University,2019. [15] 姜超强,沈嘉,祖朝龙.水稻对天然富硒土壤硒的吸收及转运[J].应用生态学报,2015,26(3):809-816. JIANG C Q,SHEN J,ZU C L,et al.Selenium uptake and transport of rice under different Se-enriched natural soils[J].Chinese Journal of Applied Ecology,2015,26(3):809-816. [16] 余世锋,杨秀春,MENAGER LUCILE等.直链淀粉、蛋白质及脂类对大米粉热特性的影响[J].食品与发酵工业,2009,35(4):38-42. YU S F,YANG X C,MENAGER L,et al.Effects of amylose,protein and lipid on the thermal properties of rice flour[J].Food and Fermentation Industries,2009,35(4):38-42. [17] 周聪.超微大米粉的制备及性质研究[D].武汉:武汉轻工大学,2014. ZHOU C.Study on preparation and properties of research on ultrafine rice power[D].Wuhan:Wuhan Polytechnic University,2014. [18] 龚如雨.大米中硒的赋存形态及其生物可利用度研究[D].南昌:南昌大学,2018. GONG R Y.Speciation of selenium in rice and its bioaccessibility[D].Nanchang:Nanchang University,2018. [19] 杨玎玲,范冬雪,吴继红,等.发酵、酶解对富硒米粉硒含量的影响[J].中国食品学报,2018,18(8):136-145. YANG D L,FANG D X,WU J H,et al.The effects of fermentation and enzymatic hydrolysis on Se content in Se-enriched rice flour[J].Journal of Chinese Institute of Food Science and Technology,2018,18(8):136-145. [20] 强立敏. 无花果真空冷冻干燥工艺的研究[D].河北:河北农业大学,2013. QIANG L M.Study on vaccum freeze-drying processing technique of Ficus carica L.[D].Hebei:Agricultural University of Hebei Province,2013. [21] 牛猛,王莉,杨冰,等.大米淀粉老化特性的研究进展[J].中国粮油学报,2011,26(11):124-128. NIU M,WANG L,YANG B,et al.Research progress on aging characteristics of rice starch[J].Journal of the Chinese Cereals and Oils Association,2011,26(11):124-128. [22] 孙晓静.糊化处理对苦荞面团性质的影响[D].陕西:西北农林科技大学,2016. SUN X J.Effects of gelatinization treatments on properties of tartary buckwheat dough[D].Shaanxi:Northwest A&F University,2016. [23] 冷雪.NaCl、蔗糖及pH对小米淀粉和小米粉的糊化及老化特性影响的研究[D].大庆:黑龙江八一农业大学,2015. LENG X.Effects of NaCl,sucrose and pH on gelatinization and aging characteristics of millet starch and millet flour[D].Daqing:Heilongjiang Bayi Agricultural University,2015. [24] FINLEY J W.Selenium accumulation in plant foods[J].Nutrition Reviews,2005,63(6):196-202. [25] PRABHU K S,LEI X G.Selenium[J].Advances in Nutrition,2016,7(2):415-417. [26] 陕西省富硒食品质量监督检验中心,安康市富硒产业标准化学会,安康学院,等.富硒含硒食品与其相关产品硒含量标准:DB61/T 556—2018[S].西安:陕西省质量技术监督局,2018. Quality Supervision,Inspection and Quarantine of Selenium-enriched of the Shaanxi Provincial,Ankang Industrial Standard Chemistry Society of Selenium-enriched,Ankang University.DB 61/T 556—2018.Standard of selenium content in selenium-enriched/selenium-containing foods and related products[S].Xi’an:Quality Supervision,Inspection and Quarantine of the Shaanxi Provincial,2018. [27] 宋玲霞, 陈义伦,马超,等.干燥方式对枣粉物理特性的影响[J].食品与发酵工业,2014,40(12):89-93. SONG L X,CHEN Y L,MA C,et al.Effects of different drying technology on the physical properties of jujube powder[J].Food and Fermentation Industries,2014,40(12):89-93. [28] CAPARINO O A,TANG J,NINDO C I,et al.Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder[J].Journal of Food Engineering,2012,111(1):135-148. [29] ANASTASIADES A,THANOU S,LOULIS D,et al.Rheological and physical characterization of pregelatinized maize starches[J].Journal of Food Engineering,2002,52(1):57-66. [30] WILLIAMS P N,LOMBI E,SUN G X,et al.Selenium characterization in the global rice supply chain[].Environmental Science & Technology,2009,43(15):6 024-6 030.
2021, Vol. 47 
