方便营养米饭产业化生产中关键技术的研究

利用流变仪对淀粉的流变特性进行分析,多次实验后,选出满足生产要求的变性淀粉,并且考虑3种添加剂对淀粉流变特性的影响情况,结合米饭的口感,定出最合理的配方。独特的米饭制作工艺使生米输送、充填包装、杀菌熟化一次完成,可获得色泽鲜亮、香气宜人、米粒饱满的方便米饭。     

方便营养米饭产业化生产中关键技术的研究

利用流变仪对淀粉的流变特性进行分析,多次实验后,选出满足生产要求的变性淀粉,并且考虑3种添加剂对淀粉流变特性的影响情况,结合米饭的口感,定出最合理的配方。独特的米饭制作工艺使生米输送、充填包装、杀菌熟化一次完成,可获得色泽鲜亮、香气宜人、米粒饱满的方便米饭。      

中日式连锁快餐米饭类产品营养调查研究

选取了大型、跨地区中日式快餐连锁企业的3种米饭类产品共12个样品为研究对象,对这些产品的主要营养成分指标、矿物质与维生素含量指标、各种具体脂类含量指标和各种氨基酸含量指标等4类营养素含量情况进行了调查和研究,并分别从单位质量营养素含量和每"份"营养素含量2个角度研究这些产品的基础营养素、有益营养素和限制营养素含量的情况。从调查分析各种中日式米饭类快餐产品的营养素供给情况看,米饭类产品能量一般能满足或者是接近DRIs推荐的晚餐参考值,碳水化合物能量占总能量比例总体偏低,而脂肪能量和蛋白质能量占总能量比例总体偏高。米饭类产品胆固醇的含量虽然相对较高,但均未超出DRIs推荐的参考值。而米饭产品的饱和脂肪酸和不饱和脂肪酸之间的比例均不符合DRIs推荐比例,尚有待提高。     

电饭煲制作发芽米饭营养性能指标的研究

发芽米是一种营养含量较高的米,目前消费者对发芽米认知度较低。本文章通过比较分析电饭煲制作的发芽米饭和普通米饭的营养含量、营养流失率等方面的差别,对电饭煲制作的发芽米饭进行性能考核。     

微波调理井冈红米饭的研制及质构评定

研究了微波调理井冈红米饭的加工工艺,通过优化参数,得出最佳工艺条件,并对微波调理井冈红米饭各项指标进行了测定。     

电磁烹制米饭的营养特性研究

以两种大米为原料,采用电磁加热蒸煮米饭,研究电磁加热模式对米饭营养成分、质构特性、淀粉和蛋白质消化性的影响,为电磁烹制提供理论依据。结果表明,热源种类、电磁烹制模式和大米品种对米饭的感官品质和营养特性具有较大影响。电磁烹制模式综合感官品质较电热模式优良,具有口感黏柔、滋味淡雅,黏弹性好,淀粉、蛋白质消化性好等特点。低强度的米饭IH烹制模式有利于米饭淀粉、蛋白质的降解,使米饭的香气、口感较优,水溶性蛋白、淀粉含量较高,淀粉和蛋白质的消化率较好。三江大米制作的米饭硬度和黏附性较星2号米大,星2号米的IH烹制模式间的品质差异较大。     

加工精度对米饭老化进程的影响

采用质构、RVA、X-衍射为检测手段,分析不同加工精度(0%,3%,6%,9%)的大米蒸煮后的老化进程。结果表明,不同加工精度的米饭在4℃贮藏过程中,硬度、糊化温度、回复值、结晶度均逐渐上升,黏度逐渐下降;糙米在9d内各指标持续变化,9~15d趋于平缓;加工精度为3%和6%的米饭,在贮藏前7d各指标均变化较快,7~15d变化缓慢;加工精度为9%的米饭在5d内迅速老化,5~15d各指标几乎不变;表明加工精度越高的米饭、老化越快。     

α-方便米饭加工工艺及产品品质研究

α-方便米饭是即食米饭中的研究重点,产品的品质评价因素主要有产品的外观、复水性、营养组成、贮运性质以及复水后的感官等,加工工艺是影响其产品品质的主要因素。目前α-方便米饭的生产工艺流程是:浸泡、蒸煮、离散、干燥、包装;单个工艺环节的最优选择为:1～2倍加水量下常温浸泡60～100min、常温常压下蒸煮30min、60～70℃热水离散和热风微波干燥,各个工艺环节之间的影响和及其工业化应用是未来研究的方向。      

几种淀粉酶对即食米饭老化影响的研究

通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。研究结果表明:在所用的三种酶中,麦芽糖淀粉酶能够使即食米饭具有最好的抗老化效果,同时对米饭的质构也有一定的改善作用。     

稻谷加工主要副产物的营养及功能性成分分析

为探明稻谷加工主要副产物米糠、米糠粕和白米糠的成分差异,对三者的营养成分及其功能性成分进行了测定和分析。结果表明：米糠、米糠粕和白米糠的碳水化合物含量均在50%以上,白米糠的淀粉含量最高,米糠粕中膳食纤维含量最高。米糠富含油脂和维生素E,可作为浸油的原料。白米糠富含淀粉,可作为微生物发酵原料或酿造原料。米糠粕富含优质蛋白质和膳食纤维,与白米糠和米糠相比,微生物感染小、有利于保藏。此外,米糠、白米糠和米糠粕中的人体必需氨基酸含量占氨基酸总量的45%左右,是必需氨基酸的良好来源。     

Survey of 13 trace elements of toxic and nutritional significance in rice from Brazil and exposure assessment

Twenty-seven rice samples from Brazil, four parboiled brown, seventeen white and six parboiled white were analysed by ICP-MS for trace element determination. Concentrations of arsenic varied from 58.8 to 216.9?ng?g^?1, for cadmium from 6.0 to 20.2?ng?g^?1, for antimony from 0.12 to 1.28?ng?g^?1, and for uranium from 0.025 to 1.28?ng?g^?1. The estimated daily intake through rice consumption was 9.5?µg for As, 2.4?µg for Cd, 0.029?µg for Sb, 0.013?µg for U, 3.1?µg for Co, 0.2?µg for Cu, 85.6?mg for Mg, 1.9?mg for Mn, 333?mg for P, 3.0?µg for Se, 1.6?mg for Zn, 0.9?mg for Rb, and 0.3?µg for V. Found values represent a considerable percentage of the dietary reference intakes and provisional tolerable daily intake for essential and toxic elements, respectively.     

Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.)

Rice is a staple food for more than 3 billion people in more than 100 countries of the world but ironically it is deficient in many bioavailable vitamins, minerals, essential amino- and fatty-acids and phytochemicals that prevent chronic diseases like type 2 diabetes, heart disease, cancers, and obesity. To enhance the nutritional and other quality aspects of rice, a better understanding of the regulation of the processes involved in the synthesis, uptake, transport, and metabolism of macro-(starch, seed storage protein and lipid) and micronutrients (vitamins, minerals and phytochemicals) is required. With the publication of high quality genomic sequence of rice, significant progress has been made in identification, isolation, and characterization of novel genes and their regulation for the nutritional and quality enhancement of rice. During the last decade, numerous efforts have been made to refine the nutritional and other quality traits either by using the traditional breeding with high through put technologies such as marker assisted selection and breeding, or by adopting the transgenic approach. A significant improvement in vitamins (A, folate, and E), mineral (iron), essential amino acid (lysine), and flavonoids levels has been achieved in the edible part of rice, i.e., endosperm (biofortification) to meet the daily dietary allowance. However, studies on bioavailability and allergenicity on biofortified rice are still required. Despite the numerous efforts, the commercialization of biofortified rice has not yet been achieved. The present review summarizes the progress and challenges of genetic engineering and/or metabolic engineering technologies to improve rice grain quality, and presents the future prospects in developing nutrient dense rice to save the everincreasing population, that depends solely on rice as the staple food, from widespread nutritional deficiencies.     

Evaluation of compositional and nutritional equivalence of genetically modified rice to conventional rice using in situ and in vitro techniques

BACKGROUND: Concerns that genetically modified (GM) rice may pose nutritional risks have led to the need for studies comparing its nutritional composition with that of its isogenic counterpart. The present study explored the compositional and nutritional equivalence of rice grains and straw derived from a glufosinate herbicide‐tolerant GM rice (Bar68), its non‐transgenic conventional counterpart (D68) and a transgenic hybrid generation (X125S/Bar68) of Bar68 with conventional rice X125S. RESULTS: The chemical and nutritional composition, in vitro fermentation and in situ nylon bag degradation parameters were employed. Statistical comparisons to test the equivalence between D68, Bar68 and X125S/Bar68 were made with a criterion of maximum differences (scaled by D68) not exceeding 20%. The chemical and amino acid components of Bar68 and X125S/Bar68 were equivalent to those of D68, with the exception of Ca, P, K, Zn, cysteine and phenylalanine contents of grains and P and Mn contents of straw. Bar68 and X125S/Bar68 were equivalent to D68 in terms of in vitro fermentation and in situ degradation parameters of grains and straw, with the exception of the rapidly degradable component of neutral detergent fibre and the potentially degradable component of acid detergent fibre of straw. The maximum differences in some chemical components and nutritional indices were noted between D68 and X125S/Bar68. CONCLUSION: The results of this study indicated that grains and straw of the glufosinate herbicide‐tolerant GM rice Bar68 and its transgenic hybrid generation X125S/Bar68 were essentially equivalent in chemical composition and nutritive value to those of its non‐transgenic counterpart D68. Copyright © 2009 Society of Chemical Industry     

邵阳市学龄儿童营养状况与午餐膳食调查与分析

目的了解邵阳市学龄儿童的营养状况和在校午餐膳食情况,以指导学校和家庭合理安排膳食,保证学龄儿童的营养供应。方法采用分层随机整群抽样法,在该市抽取了2119名中小学生进行营养状况调查,采用全血元素分析仪检测人体血液中钙、铁、锌、铜、铅的含量,膳食中的能量和蛋白质、脂肪、碳水化物采用卡路里热量分析仪检测,食物中的钙、铁、锌的含量采用原子吸收光谱法进行检测。结果邵阳市6~15岁的学龄儿童中消瘦、超重、肥胖的人群分别有5.29%、5.24%、2.69%,钙、铁、锌元素缺乏的人群分别为8.31%、9.57%和4.26%。午餐膳食有3种模式,模式A是牛奶+点心,3种产能营养素的比例与平衡膳食模式相符,但能量和营养素供给量远低于膳食营养素参考摄入量(DRIs);模式B是牛奶+膳食,供给食物的数量较多,能量、蛋白质、脂肪、碳水化合物和钙、铁、锌的含量分别为769.54 kcal、27.98 g、38.70 g、75.22 g、211.22 mg、8.25 mg、2.03 mg;模式C为纯膳食,能量和主要营养素的含量介于午餐模式A和B中间,但和模式B均存在碳水化合物比例低、脂肪比例高的问题。3种午餐模式均以谷物为主,但膳食结构不合理,全谷物及杂豆、薯类、水果、坚果等食物摄入的频率和数量都很低,乳制品的摄入量均低于国家推荐的300g·人~(-1)·d~(-1)的标准。结论该市学龄儿童的营养状况待改善,午餐膳食结构不合理,应进行营养教育和干预,促进均衡营养。     

云南2种色稻米糠营养成分及储存品质分析

试验以普通籼稻谷(云恢290)加工的米糠为对照,分别检测了墨江紫米米糠和红河哈尼梯田红米米糠的营养成分,并研究了2种色稻米糠的储存品质.结果表明,2种色稻米糠营养成分和储存品质都优于云恢290籼米米糠,且紫米米糠优于红米米糠.     

微生物发酵法提取米糠粕中可溶性膳食纤维的研究

以米糠粕为原料,枯草芽孢杆菌（Bacillus subtilis）B4为发酵菌种,探讨不同条件下微生物发酵法对米糠粕可溶性膳食纤维（SDF）得率的影响。选择时间、温度、接菌量、pH值进行单因素试验,在此基础上进行3因素3水平中心组合设计试验。结果表明,发酵法提取可溶性膳食纤维最佳条件为发酵时间22.4 h、发酵温度35.0 ℃、接种量6.6%。在此最佳条件下,SDF得率为12.88%,比优化前提高了8.88%,微生物发酵法是一种较好的提取可溶性膳食纤维的方法。     

冷榨花生粕蛋白多肽-亚铁螯合物制备工艺优化及结构分析

以酶法水解冷榨花生粕蛋白质粉制备得到的花生多肽液(3 000 u)为原料,以氯化亚铁为金属螯合剂,在单因素试验基础上,利用Box-Behnken响应面优化技术对多肽-亚铁螯合条件进行优化分析并获得最优螯合工艺参数,即多肽-亚铁质量比为4.31:1(g/g),螯合温度为25.4 C,螯合时间28.5 min和螯合pH 7.5,在此优化条件下,多肽-亚铁螯合率为(85.68±1.27)%(n=3),与模型预测值89.653 1%接近,偏差为4.64%。花生粕蛋白多肽-亚铁螯合物经紫外光谱和红外光谱分析发现,Fe~(2+)与多肽中的NH_2~+以及COO-形成共价配位键并形成稳定的共轭结构,是一种新型有机金属螯合物。     

稻米食味品质影响因素研究进展

随着生活质量与消费水平的提高,消费者稻米消费观念已从“吃得好”转变为“吃得健康”,对稻米食味品质和营养品质提出更高要求。稻米食味品质是衡量稻米品质的重要指标,受多种因素的影响。稻米中各营养组分的含量、结构、相互作用及其呈现的理化性质是导致稻米食味品质差异的主要原因,此外,不同蒸煮方法下采用不同的米水比、蒸煮压力、蒸煮温度亦使稻米呈现出不同食味品质,显著影响着稻米可接受度。稻米食味品质虽与加工精度呈正比,但过度加工可导致稻米营养成分大量流失及人体糖分摄入过高,故平衡稻米食味品质与营养品质的适度加工技术成为了当前研究的重要方向。本文总结了稻米的营养组分、理化性质、蒸煮方法及加工精度等因素对稻米食味品质的影响规律,概述了未来稻米食味品质的研究与发展方向,为稻米食味品质的改善和稻米品种的改良提供了理论参考。