紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响

本文通过混配高直链淀粉的籼米粉来改善紫米粉性质，研究复配粉不同配比对原料性质及紫米粉丝品质的影响。将紫米粉与籼米粉按照一定比例进行复配并制作粉丝，以复配粉的直链淀粉含量、溶解度、膨润力、胶稠度、糊化及凝胶特性为理化性质测定指标，以紫米粉丝的蒸煮、花色苷含量及保留率与感官品质为评价指标，得到了优选原料粉复配比例为籼米粉:紫米粉为8:2。在该配比下，复配粉的直链淀粉含量由紫米粉的15.75 g/100 g增加到26.86 g/100 g，溶解度降低为6.24 g/100 g，膨润力减少为6.80 g/g，胶稠度由中软稠度变为硬稠度，低谷黏度、最终黏度与回生值增大，凝胶硬度与持水性增大，粘结性与失重率降低。上述原料性质的变化增强了紫米粉丝凝胶的结构强度，降低了其粘性，优化了其水合性质，最终改善紫米粉丝品质。最适配比下制作的紫米粉丝品质为:复水时间为508 s，断条率为9.67%，蒸煮损失率为34.37%，蒸煮品质与市售米粉丝水平相近，花色苷含量为18.36 mg/100 g，保留率达到65.68%，颜色紫红，带有紫米清香，软硬适中。

Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles

In this paper, the properties of purple rice powder were improved by mixing high amylose indica rice powder, and the effect of different proportions of mixed powder on the properties of raw materials and the quality of purple rice noodles was studied. The purple rice powder and the indica rice powder were mixed according to a certain proportion to make noodles. The physicochemical properties of mixed powder including amylose content, solubility, swelling power, gel consistency, gelatinization and gel properties were used as determination indexes. And the cooking, anthocyanin content and retention rate and sensory quality of purple rice noodles were used as evaluation indicators. The results showed that the optimum proportion of raw material powder was indica rice powder: purple rice powder=8:2. Under this ratio, the amylose content of the mixed powder increased from 15.75 g/100 g of pure purple rice powder to 26.86 g/100 g, the solubility decreased to 6.24 g/100 g, the swelling force decreased to 6.80 g/g, and the gel consistency decreased from the medium-soft consistency to hard consistency, the trough viscosity, final viscosity and retrogradation value increased, the gel hardness and water holding capacity increased, and the adhesiveness and weight loss rate decreased. The above-mentioned changes in the properties of the raw materials enhanced the structural strength of the purple rice noodles gel, reduced its stickiness, optimized its hydration properties, and finally improved the quality of the purple rice noodles. The quality of purple rice noodles made under the optimum ratio was as follows: The cooking time was 508 s, the broken strip rate was 9.67%, the cooking loss rate was 34.37%, the cooking quality was similar to the commercial rice noodles, the anthocyanin content was 18.36 mg/100 g, the retention rate reached 65.68%, and the color was purple, with the fragrance of purple rice, moderate hardness and softness.