食品科学 ›› 2010, Vol. 31 ›› Issue (14): 132-135.doi: 10.7506/spkx1002-6630-201014029

• 工艺技术 • 上一篇    下一篇

富含抗性淀粉的营养金玉米制备工艺参数的优化

纪淑娟1,于子君1 , 2,王颜红2,林桂凤2,王世成2   

  1. 1.沈阳农业大学食品学院 2.中国科学院沈阳应用生态研究所
  • 收稿日期:2009-12-03 修回日期:2010-04-06 出版日期:2010-07-15 发布日期:2010-12-29
  • 通讯作者: 纪淑娟 E-mail:jsjsyau@sina.com

Optimization of Processing Parameters for the Preparation of Nutritional Golden Corn Rich in Resistant Starch

JI Shu-juan1,YU Zi-jun1,2,WANG Yan-hong2,LIN Gui-feng2,WANG Shi-cheng2   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
    2. Institute of Applied Ecology, Chinese Academy of Sciences, Shenyang 110016, China
  • Received:2009-12-03 Revised:2010-04-06 Online:2010-07-15 Published:2010-12-29
  • Contact: JI Shu-juan E-mail:jsjsyau@sina.com

摘要:

以玉米为实验材料,通过研究压热处理、老化处理以及干燥条件对产品抗性淀粉含量的影响,对富含抗性淀粉的营养金玉米制备工艺参数进行优化。结果表明,质量分数40% 的玉米糊,125℃压热处理60min,4℃老化6h,60℃干燥16h,金玉米产品中抗性淀粉的质量分数可达到10.5%。

关键词: 玉米, 营养金玉米, 抗性淀粉, 压热法, 工艺参数

Abstract:

In order to establish an optimum process for preparing nutritional golden corn rich in resistant starch (RS) from corn, the effects of key conditions for autoclaving treatment, aging and dehydration on resistant starch content were studied. The results showed that the optimum preparation process was that 40% corn porridge was initially subjected to autoclaving treatment at 125 ℃ for 60 min, followed by aging at 4 ℃ for 6 h and dehydration 60 ℃ for 16 h. The RS content of the finished product prepared under such conditions was 10.5%.

Key words: corn, nutritional golden corn, resistant starch, autoclaving, processing parameters

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