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.
