食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 132 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025445

生产与科研应用

不同添加剂对双螺杆挤压紫甘薯米粉品质改良效果及其消化特性研究

  • 范会平 ,
  • 高凯 ,
  • 艾志录 ,
  • 司艺蕾 ,
  • 侯冰洁 ,
  • 张波波
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
博士,副教授(艾志录教授为通讯作者,E-mail:zhilafood@sina.com)

收稿日期: 2020-08-21

  修回日期: 2020-11-11

  网络出版日期: 2021-07-16

基金资助

科技部“十三五”国家重点研发计划重点专项项目( 2016YFD0401303);河南省高等学校重点科研项目(18B550004); 河南省薯类产品加工工艺与设备研发创新型科技团队(豫科人组[2017]6 号)。

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Quality improvement and digestibility analysis of purple sweet potato rice noodles prepared by twin-screw extrusion

  • FAN Huiping ,
  • GAO Kai ,
  • AI Zhilu ,
  • SI Yilei ,
  • HOU Bingjie ,
  • ZHANG BoBo
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  • 1(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
    2(Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China)

Received date: 2020-08-21

  Revised date: 2020-11-11

  Online published: 2021-07-16

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摘要

为了开发紫甘薯米粉加工工艺,以感官评分和蒸煮损失率为评价指标,考察了双螺杆挤压机的Ⅲ区温度、螺杆转速、紫甘薯全粉添加量和物料含水量等因素对紫甘薯米粉品质的影响,同时考察了魔芋胶、瓜尔豆胶、Na2HPO4添加量对紫甘薯米粉品质的改良效果。试验结果表明,双螺杆挤压工艺制备紫甘薯米粉最优工艺参数为Ⅲ区温度95 ℃,螺杆转速170 r/min,紫甘薯全粉添加量(质量分数,下同)为35%,物料含水量38%(质量分数);响应面优化实验结果表明,3种改良剂的最适添加量分别为魔芋胶0.30%,瓜尔豆胶0.45%,Na2HPO4 0.80%。紫甘薯米粉的消化特性研究结果表明,紫甘薯米粉的抗淀粉含量、血糖生成指数(glycemic index,GI)值和总淀粉消化速率均高于捞米粉,属于中等GI值食品。

关键词： 魔芋胶; 瓜尔豆胶; 双螺杆挤压工艺; 紫甘薯米粉; 消化特性

本文引用格式

范会平 , 高凯 , 艾志录 , 司艺蕾 , 侯冰洁 , 张波波 . 不同添加剂对双螺杆挤压紫甘薯米粉品质改良效果及其消化特性研究[J]. 食品与发酵工业, 2021 , 47(11) : 132 -138 . DOI: 10.13995/j.cnki.11-1802/ts.025445

Abstract

In order to develop a processing technology for purple sweet potato rice noodle, sensory score and cooking loss rate were used as evaluation indexes in this study. The effects of zone III temperature, screw speed, purple sweet potato powder addition and moisture content on the quality of purple sweet potato rice noodle were investigated, the effects of konjac gum, guar gum and disodium phosphate on the quality of purple sweet potato rice noodle were also explored to enhance the quality of purple sweet potato rice noodles. The optimum technological parameters of twin-screw extrusion were as follows: the temperature of zone III was 95 ℃ at the screw speed of 170 r/min, the content of purple sweet potato flour was 35% and the moisture content was 38%. The results of response surface methodology optimization showed that the optimum addition amounts of konjac gum, guar gum and disodium phosphate gum were 0.30%, 0.45% and 0.80%, respectively. The anti-starch content, GI value and total starch digestibility rate of purple sweet potato rice noodles were higher than that of rice noodles. Both purple sweet potato rice noodles and rice noodles are belonging to medium GI food.

Key words： konjac gum; guar gum; twin-screw extrusion; purple sweet potato rice noodle; digestive characteristic

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