双螺杆挤压技术对玉米重组米理化特性及品质特性的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品工程 • 下一篇

双螺杆挤压技术对玉米重组米理化特性及品质特性的影响

谢天¹,孙洪蕊²,康立宁³,李凤林⁴,田志刚¹,刘香英¹

1. 吉林省农业科学院农产品加工研究所
2. 东北农业大学
3. 吉林省农业科学院
4. 吉林农业科技学院

收稿日期:2018-07-14 修回日期:2019-04-16 出版日期:2019-09-15 发布日期:2019-09-23
通讯作者: 康立宁 E-mail:lnkang@sina.com
基金资助:
吉林省农业科技创新工程创新团队项目;吉林省农业科技创新工程人才基金项目

Effect of twin-screw extrusion technology on physical and chemical properties and quality characteristics of corn extruded rice

Tian XIE ²,NING LIKANGLin FengLI³,GANG ZHITIAN⁴,YING XIANGLIU²

Received:2018-07-14 Revised:2019-04-16 Online:2019-09-15 Published:2019-09-23
Contact: NING LIKANG E-mail:lnkang@sina.com

摘要/Abstract

摘要： 摘要：本研究采用双螺杆挤压技术，对吉林省17个品种玉米进行挤压膨化，形成重组米，采用IBM SPSS Statistics 23、Origin等软件对双螺杆挤压处理前后重组米理化特性及品质特性进行分析。研究结果表明，双螺杆挤压对玉米粉理化特性及品质特性有非常显著的影响。挤压处理后不同品种玉米粉的蛋白质含量降低11.31%，脂肪含量降低28.94%，直链淀粉含量降低5.1%，冻融稳定性提高 58.90%，糊化度提高88.62%，吸水性提高77.03%，水溶性提高73.57%，膨润力提高87.51%。相关性分析数据表明，经过双螺杆挤压处理糊化度与脂肪、直链淀粉呈极显著负相关，与蛋白质呈显著负相关，与吸水性和水溶性呈极显著正相关；直链淀粉与冻融稳定性、糊化度、吸水性及水溶性都呈极显著负相关；脂肪同样与冻融稳定性、糊化度、吸水性及水溶性都呈显著负相关。对玉米的理化特性指标有负面影响，但显著提高产品加工性能和食用特性。研究结果为玉米重组米的工业化生产提供理论依据。

关键词: 关键词：双螺杆, 挤压技术, 重组米, 理化影响, 品质影响

Abstract: Abstract: In this study, a twin-screw extruder was used to extrude 17 varieties of corn in Jilin Province to take restructuring rice. The impact of quality were analyzed by using IBM SPSS Statistics 23,Origin and other software.The results indicated that the numerical values of protein, fat, amylose, freeze-thaw stability and chromatic aberration in difference corn flour were reduced after extrusion，and the degree of gelatinization, water absorption index (WAI),water solubility index(WSI)，and swelling property were significantly improved. The correlation analysis showed that the degree of gelatinization was negatively correlated with fat, amylose and protein, and had significant positive correlation with freeze thawing stability, WAI and WSI, amylose and fat were significantly negatively correlated with freeze thawing stability, gelatinization degree, WAI and WSI. Extrusion treatment has little loss on physical and chemical components of corn, but has great improvement on the processing performance and eating quality of corn. This paper proves that the extruded rice is consistent with the demand of contemporary people in terms of processability, composition and taste. The results provide a theoretical basis for screening maize varieties for extruded rice and industrial production of extruded maize reconstituted rice.

Key words: Key words: twin-screw, extrusion technology, extrusion rice, impact of physicochemical, impact of quality

中图分类号:

TS213.4

谢天孙洪蕊康立宁李凤林田志刚刘香英. 双螺杆挤压技术对玉米重组米理化特性及品质特性的影响[J]. 食品科学, 0, (): 0-0.

Tian XIE NING LIKANG Lin FengLI GANG ZHITIAN YING XIANGLIU. Effect of twin-screw extrusion technology on physical and chemical properties and quality characteristics of corn extruded rice[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]熊善波. 挤压工程重组米生产工艺及品质改良研究[D].四川农业大学,2011.
[2]郑广钊,肖志刚,孙树坤,王利民,刘宇欣,李杰.挤压加工参数对重组米崩解值的影响[J].农业机械学报,2012,43(02):121-127+169.DOI：10.6041/j.issn.1000-1298.2012.02.025
[3]Harrow A D, Martin J W. Reformed rice product[P]. US patent: 4325976, 1982-04-20.
[4]Moretti D, Lee T C, Zimmerman M B, et al. Development and evaluation of iron-fortified extruded rice grains.[J]. Journal of Food Science, 2005, 70(5):S330-S336.DOI：10.1111/j.1365-2621.2005.tb09987.x
[5]Hagenimana A, Ding X, Fang T. Evaluation of rice flour modified by extrusion cooking[J]. Journal of Cereal Science, 2006, 43(1):38-46.DOI：10.1016/j.jcs.2005.09.003
[6]Kadan R S, Bryant R J, Pepperman A B. Functional Properties of Extruded Rice Flours[J]. Journal of Food Science, 2010, 68(5):1669-1672. DOI：10.1111/j.1365-2621.2003.tb12311.x
[7]王会然.挤压重组米品质特性研究[J].食品工业,2015,36(04):92-95.
[8]刘菊芬. 速煮重组米食用品质的研究[D].河南工业大学,2011.
[9]王宝石, 郑明珠, 闵伟红,等. 响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化[J]. 食品科学, 2012, 33(14):16-19.
[10]侯蕾, 韩小贤, 郑学玲,等. 不同种类淀粉理化性质的比较[J]. 粮食加工, 2015(2):32-37.
[11]Kaur G, Sharma S, Singh B, et al. Comparative Study on Functional, Rheological, Thermal, and Morphological Properties of Native and Modified Cereal Flours[J]. International Journal of Food Properties, 2015, 19(9):1949-1961.DOI：10.1080/10942912.2015.1089892
[12]孙洪蕊, 姜国川, 韩越,等. 冻融循环对酶切糖基化大豆蛋白稳定性的影响[J]. 中国食品学报, 2017, 17(3):57-63.DOI：10.16429/j.1009-7848.2017.03.006
[13]Wu Y, Lin Q, Cui T, et al. Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China[J]. International Journal of Food Properties, 2014, 17(10):2344-2360.DOI：10.1080/10942912.2013.803119
[14]房岩强, 魏益民, 张波. 蛋白质结构在挤压过程中的变化[J]. 中国粮油学报, 2013, 28(5):100-104.DOI：10.3969/j.issn.1003-0174.2013.05.020
[15]杜双奎, 魏益民, 张波. 挤压膨化过程中物料组分的变化分析[J]. 中国粮油学报, 2005, 20(3):39-43.DOI：10.3321/j.issn:1003-0174.2005.03.010
[16]Gumul D, Krystyjan M, Buksa K, et al. The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch[J]. Starch - St?rke, 2014, 66(1-2):190–198.DOI：10.1002/star.201300069
[17]崔亚楠. 低血糖指数原料（谷物、豆类）及工艺筛选和配方冲调粉的研究[D].江南大学,2017.
[18]沈丹. 挤压膨化对鹰嘴豆淀粉理化特性及其品质的影响[D]. 黑龙江八一农垦大学, 2015.
[19]张洁, 张国权, 罗勤贵. 挤压对荞麦淀粉及其混配淀粉理化特性的影响[J]. 农业机械, 2011(32):97-101.
[20]汤坚, 丁霄霖. 玉米淀粉的挤压研究──淀粉在挤压过程中降解机理的研究(Ⅱ_b)[J]. 无锡轻工业学院学报, 1994(1):1-9.
[21]Liu C, Zhang Y, Liu W, et al. Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology[J]. Journal of Cereal Science, 2011, 54(3):473-480.DOI：10.1016/j.jcs.2011.09.001
[22]Marti A, Caramanico R, Bottega G, et al. Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions[J]. LWT - Food Science and Technology, 2013, 54(1):229-235.DOI：10.1016/j.lwt.2013.05.008
[23]Elbert G, Tolaba M P, Suárez C. Effects of drying conditions on head rice yield and browning index of parboiled rice[J]. Journal of Food Engineering, 2001, 47(1):37-41.DOI：10.1016/S0260-8774(00)00097-2
[24]孙洪蕊,刘香英,田志刚,范海茹,冯一丹,康立宁.硬脂酰乳酸钙对马铃薯馒头品质的影响[J].食品工业,2018,39(03):30-33.
[25]关正军, 申德超, 刘远洋. 挤压膨化对玉米淀粉糊化程度影响的研究[J]. 农机化研究, 2003(1):51-52.DOI：10.3969/j.issn.1003-188X.2003.01.019
[26]Gray, V. M. and Schock, T. J., Effect of surfactants and fatty adjuncts on the swelling and solubilization of granular starches, Staerke, 14,239, 1962.DOI：10.1002/star.19620140703
[27]Camire M E, Camire A, Krumhar K. Chemical and nutritional changes in foods during extrusion[J]. C R C Critical Reviews in Food Technology, 1990, 29(1):35-57.DOI：10.1080/10408399009527513
[28]孙洪蕊, 张英华, 姜雪,等. 限制性酶切对糖基化大豆蛋白冻融稳定特性的影响[J]. 中国食品学报, 2017, 17(7):41-48.DOI：10.16429/j.1009-7848.2017.07.006
[29]杜双奎,魏益民,张波, 等.玉米籽粒品质性状与挤压膨化特性的关系[J].中国农业科学,2005,(9):1876-1881. DOI:10.3321/j.issn:0578-1752.2005.09.024.
[30]Chandrashehar, A. and Kirleis, A. W., Influence of protein on starch gelatinization in sorghum, Cereal Chem., 65, 457, 1988.
[31]Kim, C. H. and Maga, J. A., Properties of extruded when protein concentrate and cereal flour blends, Lebensm. Wiss. Technol., 20, 311,1987.

双螺杆挤压技术对玉米重组米理化特性及品质特性的影响

Effect of twin-screw extrusion technology on physical and chemical properties and quality characteristics of corn extruded rice

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	李同庆, 张金闯, 陈琼玲, 刘浩栋, 王强. 酶法改性技术及其在植物基肉制品中的应用研究进展[J]. 食品科学, 2023, 44(5): 9-17.
[2]	张克，王世光，宋燕燕，李培刚，王冰，薛文通. 直接挤压改性对重组米结构及营养特性的影响[J]. 食品科学, 2023, 44(11): 72-78.
[3]	谢天，孙洪蕊，康立宁，李凤林，田志刚，刘香英. 双螺杆挤压对玉米重组米理化特性及品质特性的影响[J]. 食品科学, 2019, 40(17): 183-189.
[4]	朱嵩，刘丽，张金闯，刘红芝，胡晖，石爱民，王强. 高水分挤压组织化植物蛋白品质调控及评价研究进展[J]. 食品科学, 2018, 39(19): 280-286.
[5]	沈汪洋，晏梦婷，孙威，陈轩，高虹，赵永武，周坚. 糙米重组米的回生特性[J]. 食品科学, 2016, 37(9): 61-65.
[6]	赵琳，黄润庭，蔡鲁峰，吴硕，李宗军*. 双螺杆挤压苦荞茶生产工艺参数的优化[J]. 食品科学, 2015, 36(4): 74-79.
[7]	王会然，李宗军. 响应面试验优化挤压米生产工艺[J]. 食品科学, 2013, 34(8): 113-117.
[8]	熊善波，张志清李远志，姚艳艳. 模糊数学综合评价在工程重组米品质改良研究中的应用[J]. 食品科学, 2011, 32(18): 49-53.
[9]	陈锋亮，魏益民*,张波，孙照勇. 食品挤压过程中水分的作用及变化研究进展[J]. 食品科学, 2009, 30(21): 416-419.
[10]	王昌涛，韩扬，刘斌，董银卯*. 燕麦麸皮与挤压燕麦麸皮特性比较[J]. 食品科学, 2009, 30(21): 99-103.
[11]	安红周, 赵琳, 金征宇. 工程重组方便米复配机理的研究[J]. 食品科学, 2006, 27(9): 126-131.
[12]	安红周, 金征宇, 赵晓文. 新型方便米食用品质的研究[J]. 食品科学, 2005, 26(4): 145-149.
[13]	刘红武. 挤压技术(续)[J]. 食品科学, 1999, 20(3): 4-8.
[14]	曹同霞, 白洁. 常规冷库的贮藏时间对出口冻兔肉品质影响的研究[J]. 食品科学, 1990, 11(8): 39-44.
[15]	成孟铁. 挤压技术的概况[J]. 食品科学, 1981, 2(3): 55-57.