添加淀粉对马铃薯米粉品质的影响

研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%~20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%~20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L*显著减小(p<0.05),色度值a*和b*亦发生不同改变。5%~15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%~15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。     

新型方便小食品研制

本文分别研究了四种主料：面粉、米粉、玉米粉、马铃薯全粉及四种辅料：地瓜淀粉、木薯淀粉、玉米淀粉、马铃薯淀粉对方便小食品加工品质及加工适应性的影响。在此基础上又通过对方便小食品的色泽、膨发度、风味、口感等感官指标及加工适应性进行打分法评定,找出了生产米粉型和马铃薯全粉型方便小食品的最佳配方。     

大米淀粉组成与挤压特性之间的相关性研究

分析11种大米的淀粉组成和挤压特性,探讨总淀粉、直链淀粉含量以及淀粉直/支比与膨化度、吸水性、水溶性、容重、硬度等挤压特性之间的相关性。结果表明:直链淀粉含量与吸水性呈显著正相关(r=0.879)、与水溶性呈显著负相关(r=-0.876),与膨化度之间也具有一定的相关性(r=0.530),与容重及硬度无显著相关性;淀粉直/支比与吸水性(r=0.848)呈显著正相关,与水溶性呈显著负显著(r=-0.827),与膨化度具有一定的相关性(r=0.512),但与容重及硬度无显著相关性。大米的直链淀粉含量以及淀粉直/支比与膨化度、吸水性等挤压特性具有相关性,直链淀粉含量和淀粉直/支比可作为大米挤压加工中原料选择和复配的依据。     

蛹虫草复合谷物杂粮膨化产品的工艺优化及糊化特性

目的：采用双螺杆挤压工艺制备蛹虫草复合谷物杂粮膨化产品,并研究蛹虫草对谷物杂粮膨化产品淀粉糊化特性的影响。方法：以大米粉、糯米粉、薏米粉、红豆粉、黄豆粉、蛹虫草粉为原料,按照一定比例混合制成蛹虫草复合谷物杂粮粉进行挤压膨化实验,并在单因素试验的基础上,选择物料水分含量、螺杆转速、进料速率、挤压温度为影响因素,产品径向膨化率、糊化度、水分含量、吸水性和水溶性指数为指标,设计正交试验,用极差分析法优化出蛹虫草复合谷物杂粮膨化产品的最佳工艺,并利用快速黏度仪测定谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的淀粉糊化特性。结果：蛹虫草复合谷物杂粮膨化产品的最优工艺参数为物料水分含量16%、螺杆转速180 r/min、机筒的5 段挤压温度80-90-120-140-165 ℃、进料速率15 r/min,此时蛹虫草复合谷物杂粮膨化产品的径向膨化率、糊化度、水分含量、水溶性和吸水性指数分别为3.015、84.32%、6.11%、29.65%、416.39%;与谷物杂粮膨化产品相比,蛹虫草复合谷物杂粮膨化产品峰值黏度、保持黏度、最终黏度、回生值显著下降。结论：蛹虫草复合谷物杂粮膨化产品挤压工艺可行,添加蛹虫草能够显著降低谷物杂粮膨化产品的糊化特征值,并抑制其淀粉分子的回生或重排。     

玉米淀粉对鲜湿米粉品质的影响

研究了玉米淀粉添加量对鲜湿米粉的蒸煮特性、质构特性和感官品质的影响。结果表明,添加玉米淀粉会增加鲜湿米粉的断条率和蒸煮损失,对风味无不良影响。添加3%～5%的玉米淀粉可以显著增加鲜湿米粉的吸水性(P0.05),白度值亦有上升,感官评定分值较高;添加15%～60%玉米淀粉虽然会增加鲜湿米粉的硬度等指标,但断条率及其它品质指标均有劣化的趋势。因此添加3%～5%的玉米淀粉较为适宜,与纯籼米米粉品质最为接近。     

常用淀粉对甘薯食品膨化质量的协同作用研究

纯甘薯制品膨化质量差，适量添加淀粉可显著提高膨化度、改善产品质构。本文以常用的高温膨化方式，考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的协同作用。结果表明，以鲜甘薯质量为基准计的最佳工艺配方为：马铃薯淀粉20％、木薯淀粉5％、玉米淀粉10％。淀粉对甘薯膨化食品的影响显著性顺序为，马铃薯淀粉＞木薯淀粉＞玉米淀粉。其中马铃薯淀粉的影响极显著，而木薯、玉米淀粉的影响相对不显著。     

响应面法优化微波膨化鱼糜制品料坯配方的研究

以冷冻鱼糜为主要原料,通过单因素实验,考察淀粉种类、淀粉添加量、食盐添加量、膨松剂添加量、蛋清粉添加量对微波膨化鱼糜制品料坯的凝胶强度、膨化度、质构特性、感官评分的影响;采用Plackett-Burman试验筛选确定影响料坯品质的关键因素,通过Box-Behnken试验设计和响应面方差分析优化了微波膨化鱼糜制品料坯的最佳配方。结果显示,最适合添加到微波膨化鱼糜制品料坯中的淀粉种类是糯米淀粉,食盐添加量、糯米粉添加量和复配膨松剂添加量是影响料坯品质的主要影响因素。微波膨化鱼糜制品料坯的最佳配方为:以鱼糜质量为基准,食盐添加量2.16%、糯米粉添加量6.26%、复配膨松剂添加量0.49%、蛋清粉添加量0.9%,在此条件下料坯的凝胶强度为16729.33±270.72 g·mm,感官评分为85.8±0.84,与预测值无显著性差异(P>0.05)。研究为新型鱼糜制品的开发提供了参考依据。     

三种天然淀粉对半干米粉品质的影响及米粉配料优化

本研究以预包装半干米粉为突破口，为解决方便螺蛳粉的瓶颈问题，提高半干米粉的品质。先研究小麦淀粉、玉米淀粉和马铃薯淀粉对半干米粉蒸煮性质和质构特性的影响，在此基础上以吐浆率为响应值，利用D-最优混料试验法优化半干米粉中淀粉与大米的配比。结果表明，单独添加小麦淀粉40%、玉米淀粉30%或马铃薯淀粉20%可以显著改善半干米粉的蒸煮性质和质构特性；通过D-最优混料试验法得到的较优配方是玉米淀粉11.93%、马铃薯淀粉19.62%、小麦淀粉13.46%、大米55%。研究可为优化半干米粉品质和方便螺蛳粉的研发提供理论参考。     

西米品质特性研究

以粳米、糯米为对照,西米为试验材料,观察其淀粉颗粒形貌,并研究其食用品质、蒸煮特性、理化特性以及抗消化性。结果表明,西米淀粉颗粒为椭球体,颗粒大于粳米、糯米淀粉颗粒;粳米、糯米淀粉颗粒为多面体结构,表面较光滑;西米蒸煮品质、食味品质优于粳米和糯米;3种米粉的溶解度和膨胀度随温度的升高呈增大趋势,其中西米粉与糯米粉相差不大,高于粳米粉;西米粉、粳米粉、糯米粉的析水率分别为61.01%,51.17%,19.71%,西米粉的冻融稳定性低于糯米粉、粳米粉;西米抗性淀粉含量(13.54%)显著低于粳米(27.38%),高于糯米(3.82%)。     

谷朊粉对不同淀粉糊化特性和质构特性的影响

研究了谷朊粉对马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、小麦淀粉、大米淀粉、大米粉的糊化特性、质构特性及回生性的影响。通过RVA数据分析表明,谷朊粉添加量为0%～25%时,淀粉的糊化温度没有显著变化,峰值黏度、低谷黏度、最终黏度、衰减值和回生值均随谷朊粉添加量的增加而升高。通过TPA分析,淀粉凝胶的弹性无显著变化,硬度均呈现下降,马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、大米淀粉、大米粉的硬度分别下降了50.45%、6.58%、5.71%、54.97%、78.26%、59.90%。添加了谷朊粉后,随着贮藏时间的延长,淀粉样品的硬度增加,回生性升高,其中绿豆淀粉、马铃薯淀粉、大米淀粉和大米粉的回生性显著升高。     

汤圆粉团混料设计及抗冻性优化

目的:改善汤圆粉团在冷冻过程中品质下降的不良状况.方法:通过单因素试验得到红薯淀粉、小麦淀粉的合适添加量,进而设计通过以红薯淀粉、小麦淀粉、糯米粉为原料设计 D-最优混料试验,以改善汤圆感官品质、质构特性等,并于混料配方基础上探究深海鱼抗冻蛋白添加量对汤圆粉团抗冻性的影响,得出最优添加量.结果: 最优混料配方为红薯淀粉12%,小麦淀粉 11%,糯米粉 77%;深海鱼抗冻蛋白适宜添加量为5%(以粉重计).结论:由混料配方及抗冻蛋白(5%)制作而成的汤圆粉团抗冻性得到明显提升,综合品质较好.     

不同原料复配对双螺杆挤压马铃薯年糕品质的影响

本研究通过在粳米粉、糯米粉、籼米粉中分别添加不同比例的马铃薯全粉,在特定双螺杆挤压条件下测定不同原料配比对挤压年糕品质特性的影响。研究结果表明:随着马铃薯全粉添加比例的增加,糯米、籼米和粳米3组年糕L*值均减小,b*值均增大;添加马铃薯全粉后,糯米组年糕蒸煮损失最大,籼米组次之,粳米组最小,且随着马铃薯全粉添加比例的增加,蒸煮损失均逐渐增大。马铃薯全粉的添加使得3组年糕硬度、咀嚼性增加;糯米组粘性增加,但弹性没有显著性变化;粳米组粘弹性先增加后减小,在马铃薯全粉添加量为40%时,其粘弹性值达到最大。扫描电镜结果表明,糯米年糕结构较疏松,粳米年糕和籼米年糕结构较紧实,添加马铃薯全粉使得年糕结构更加紧实。感官评价结果表明,粳米组得分较高。综合以上结果,以粳米粉为原料,马铃薯全粉添加量为40%时,双螺杆挤压年糕食用品质较好。     

低GI挤压重组米配方优化及食用品质评价

采用双螺杆挤压法,以大米粉为基料,配比一定量的酸改性淀粉、抗性糊精、魔芋粉、聚甘油酯,探究制备低血糖生成指数(glycemic index,GI)重组米优化配方.体外消化法测定挤压重组米GI值,通过感官、质构、蒸煮品质综合评价低GI重组米的食用品质,使用扫描电镜观察微观形貌.结果显示,添加量为大米粉60％、酸改性淀粉3...     

湘味甘薯挤压膨化食品配方研究

以甘薯全粉和小麦粉为主要原料,研制一种新型湘味甘薯挤压膨化熟食。从甘薯全粉、小麦粉、物料水、食盐添加量等方面对湘味甘薯挤压膨化熟食产品品质的影响进行研究,试验得出湘味甘薯挤压膨化熟食的最佳配方为：36.77%甘薯全粉、36.77%小麦粉、18.57%水、6.98%食盐、0.91%复合料。     

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

The effect of different levels of feed moisture (12–17%) during extrusion cooking, using a co-rotating twin-screw extruder on selected nutritional and physical properties of extruded products was investigated. Four different formulations were used based on wheat flour and corn starch with the addition of 10% brewer’s spent grain (BSG) and red cabbage (RC) trimming reducing the flour and starch. The samples were: wheat flour + BSG (WBSG), corn starch + BSG (CBSG), wheat flour + red cabbage (WRC) and corn starch + red cabbage (CRC). Process conditions utilised were: constant feed rate of 25 kg/h, screw speed 200 rpm and barrel temperature of 80 and 120 °C. The results indicated that increasing the water feed to 15% increased the level of total dietary fibre (TDF) in all the extrudates while extrusion processing increased the level of TDF in WBSG, CBSG and CRC but decreased in WRC products. Extrusion cooking increased the level of total antioxidant capacity (TAC) and total phenolic compounds (TPC) in WRC and CRC. In addition to water feed level affecting the TDF of the extrudates, also affected were the expansion ratio, bulk density, hardness, WSI, SME and colour. The protein level of the products and hardness of extrudates were related to the different formulations.     

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

Two non‐starch polysaccharides, guar gum and wheat bran, were used at 15% replacement level in a cereal base to produce an extruded breakfast cereal product from both wholemeal and high‐ratio wheat flour mixes. The inclusion of the non‐starch polysaccharides into the flour bases had no significant effect on the expansion ratio of the products. However, the product density and bulk density of the extruded products increased with guar gum and wheat bran addition. The pasting properties of the raw flour and polysaccharide base as well as the extruded products were altered with the incorporation of polysaccharides, with guar gum‐enriched products showing elevated peak and final viscosity readings. This appeared to be related to moisture manipulation and hence the regulation of gelatinisation. In vitro starch hydrolysis of the raw bases and the extruded samples illustrated that the extrusion process significantly increased the availability of carbohydrates for digestion. Additionally, the inclusion of non‐starch polysaccharides in the raw bases significantly reduced the rate and extent of carbohydrate hydrolysis. This potentially glycaemic reducing action was also evident in the extruded products where the incorporation of guar gum at 15% yielded a reduction of starch hydrolysis of 36% in the wholemeal base and 32% in the high‐ratio white wheat flour base.     

挤压膨化对紫糙米粉营养品质及理化性质的影响

以紫糙米为原料,采用双螺杆挤压膨化技术制备紫糙米挤压粉,分析其挤压前后营养成分、水合性质、糊化特性、热特性以及流变特性等理化性质的变化。结果表明:与原料粉相比,经挤压处理的紫糙米粉总淀粉、支链淀粉、脂肪含量分别下降了12.45%、16.03%、67.45%;蛋白质、总氨基酸、钙和锌含量变化不显著（P>0.05）;总酚、总黄酮、总花色苷含量分别减少了23.70%、28.34%和29.16%,抗氧化性活性减弱。水溶性指数与吸水性指数分别提高了2.80和1.07倍,颜色加深。同一剪切速率下,挤压粉具有更低的剪切应力,更易搅拌。RVA及DSC结果显示,紫糙米挤压粉的峰值黏度、低谷黏度、衰减值、最终黏度、回生值分别下降了3528.50、2038.83、1489.00、3975.33、1937.00 cP,糊化度为93.15%,糊化焓由5.23 J/g下降至0.74 J/g,表明大部分的淀粉已糊化。据此说明,紫糙米挤压粉营养价值保留仍处于较高水平,水合能力显著提升,食用口感佳,具有较好的应用价值。     

Physical Properties of Extruded Products as Affected by Cheese Whey

Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.     

Effects of partial substitution of potato flour on cooking characteristics,texture properties and in vitro starch digestibility of fresh extruded rice-shaped kernels

Effects of partial substitution of potato flour (0%, 10%, 20%, 30% and 40%) for rice flour on cooking characteristics, textural properties and in vitro starch digestibility of fresh extruded rice-shaped kernels (FER). With the increase in potato flour content, the water absorption index (WAI) increased gradually, the water solubility index (WSI) decreases gradually. Hardness, elasticity, adhesion and chewiness first increased and then decreased. When the potato flour content was 30%, the peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of the pasting test were 325, 168, 157, 312 and 144 cp, respectively. The WAI of the cooking test was 7.50 g g⁻¹, and the WSI was 4.71%. The texture test had a hardness of 1211.82 g, flexibility of 0.85 mm, cohesiveness of 0.73 gs, adhesion of 715.38 g and chewiness of 519.28 g. The highest overall acceptability score was 4.51 in sensory evaluation. Finally, the predicted glycaemic index indicated that potato flour is a suitable raw material for low GI products.