食品科学 ›› 2019, Vol. 40 ›› Issue (4): 279-285.doi: 10.7506/spkx1002-6630-20180429-378

• 工艺技术 • 上一篇    下一篇

挤压碎米制备富锌强化大米

王玉琦1,张如春1,张?欣1,于长华1,韩富江2,张宏伟1,*,于殿宇1,*   

  1. (1.东北农业大学食品学院,黑龙江?哈尔滨 150030;2.黑龙江省寒香玉米业有限公司,黑龙江?哈尔滨 150030)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401101);国家自然科学基金面上项目(31571880)

Preparing Zinc Enriched Rice by Extruding Broken Rice

WANG Yuqi1, ZHANG Ruchun1, ZHANG Xin1, YU Changhua1, HAN Fujiang2, ZHANG Hongwei1,*, YU Dianyu1,*   

  1. (1. College of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Province Hanxiang Maize Co. Ltd., Harbin 150030, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 以粳米加工副产品碎米为原料,使用乳酸锌作为锌强化剂,通过挤压法制备富锌强化大米。将碎米粉碎成100?目,乳酸锌添加量2.0%,采用响应面法考察含水量、螺杆转速及机筒温度对富锌强化大米质构特性的影响。优化条件为含水量20%、螺杆转速80?r/min、机筒温度100?℃,制得富锌强化大米硬度为1?339.05?g,黏着性为0.75?mJ,弹性为0.79?mm,咀嚼性为967.42?mJ,锌含量为450.0?mg/kg。经X-射线衍射分析表明强化米中淀粉颗粒的结晶度较粳米明显减少,通过扫描电镜表征发现强化米淀粉颗粒外表面呈现不规则类似鳞片形状,并产生聚集现象,淀粉糊化温度由77.9?℃降低到56.2?℃,酶解反应完成后还原糖增加23.0%以上,有利于强化米淀粉颗粒的酶解作用。将其按1∶10的比例添加到粳米中,米饭口感、外观良好,锌含量为48.0?mg/kg。

关键词: 碎米, 乳酸锌, 挤压, 富锌强化米, 结构

Abstract: This investigation studied the preparation of zinc-enriched rice from broken rice by extrusion using zinc lactate as zinc fortifier. Broken rice was crushed to pass through 100 mesh and the amount of zinc lactate was 2.0%. Response surface methodology was used to investigate the effects of feed moisture, screw speed, and barrel temperature on the texture characteristics of zinc-enriched rice. Under the optimized conditions: feed moisture of 20%, screw speed of 80 r/min, and barrel temperature of 100 ℃, the hardness of zinc-enriched rice was 1 339.05 g, adhesiveness was 0.75 mJ, elasticity was 0.79 mm, chewiness was 967.42 mJ, and zinc content was 450.0 mg/kg. X-ray diffraction showed that the crystallinity of starch granules in fortified rice was significantly lower than that of glutinous rice. Scanning electron microscopy showed that the zinc-fortified rice starch granules were aggregated with an irregular scale-like surface. The gelatinization temperature decreased from 77.9 to 56.2 ℃, and after enzymatic hydrolysis, the amount of reducing sugar increased by more than 23.0%, which was beneficial to the enzymatic hydrolysis of rice starch granules. The taste and appearance of cooked glutinous rice with zinc-enriched rice added at a ratio of 1:10 were good, and the zinc content was 48.0 mg/kg.

Key words: broken rice, zinc lactate, extrusion method, zinc-fortified rice, texture

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