共查询到19条相似文献,搜索用时 78 毫秒
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研究双螺杆挤压对发芽糙米重组米复水性能、营养成分及糊化特性的影响,随后以发芽糙米重组米为原料制备方便米饭,研究蒸煮和干燥工序对发芽糙米重组米方便米饭食用品质的影响。结果表明:螺杆转速120 r/min,三、四区挤压温度120℃、物料含水量20%时,发芽糙米重组米复水率最高,且糊化特性优于发芽糙米;相比于发芽糙米,发芽糙米重组米总淀粉、直链淀粉和可溶性蛋白含量下降,总蛋白、粗脂肪、纤维素和γ-氨基丁酸含量几乎不变。米水比1∶1.3、蒸煮30 min时,方便米饭的感官评分最高,且硬度和黏着性适中;蒸煮方便米饭经560 W-60℃微波热风组合干燥速度最快,此时得到的干燥方便米饭复水时间最短,复水率和碘蓝值最高。发芽糙米和发芽糙米重组米制备的方便米饭色泽和香味都较好,但发芽糙米重组米方便米饭的形态、口感和滋味更好。 相似文献
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日本开发糙米及糙米发芽营养食品 总被引:9,自引:0,他引:9
<正>1解氨霉营养饮料 日本开发以糙米、米曲等为原料,在45~60℃经发酵后除去固形物制取解氨毒营养饮料。该饮料能将蛋白质最终代谢为氨基酸产生的氨转为尿素排出体外,有解氨毒之作用;并有防止肝功能亢进、脂肪肝、肝炎、肝癌、肝硬化功能。其功能物质是与尿素循环相关的极重要氨基酸一乌氨酸含量高,而一般蛋白质中不含这种氨基酸。2富含维生素糙米饮料 将糙米将高压灭菌、降压、得米色焦黄、米味喷香糙米,再用粉碎机粉碎成6~16目,加水抽提,可制得含维生素丰富、浸出物含量高(836mg/100ml)、色泽悦人糙米健身饮料,也可配合其它营养强化物、风味剂制成各种风味糙米饮料。 相似文献
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概述了研究发芽糙米工艺的目的和意义,发芽糙米实质以及发芽糙米中主要功能性成分和主要功能;对传统浸泡发芽工艺研究现状进行详细阐述,并综述了发芽糙米中γ-氨基丁酸的富集研究现状;总结发芽糙米工艺发展中存在的问题及解决措施;对发芽糙米工艺未来发展方向作了介绍。 相似文献
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阐述了发芽糙米的主要营养因子及功效,同时介绍了发芽糙米及其他功能性大米的一般加工工艺和目前国内外对此产品及相关制品的研究发展现状,说明了我国开发发芽糙米制品的可行性和必要性,提出了对发展我国发芽糙米加工的几点建议。 相似文献
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发芽糙米糊化特性研究 总被引:6,自引:1,他引:6
利用热差扫描仪(DSC)对发芽糙米,糙米和白米的糊化特性进行研究,结果表明糙米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最高;碾减率为16.7%白米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最低;发芽糙米糊化起始温度(To)、峰值温度(Tp)高于碾减率为16.7%白米,低于碾减率为8.3%白米。 相似文献
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Effects of germination methods and extraction conditions on soluble protein yield in brown rice were investigated. Extraction temperature and solid to solvent ratio were significant factors. Highest soluble protein yields were obtained from germinated brown rice at 41.5°C for 2 h using a solid to solvent ratio of 1:10 at pH 8.5. This was about 20% higher than that from non-germinated brown rice. Characteristics of the extracted protein from germinated rice indicated an improved solubility, a lower isoeletric point, a reduction in high molecular weight components and an increase in small peptides compared to non-germinated rice. 相似文献
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Maznah Ismail Nordiana Abdul Hadi Rafiuz-Zaman Haroun Siti Nor Asma Musa Mustapha Umar Imam 《International Journal of Food Properties》2013,16(7):1449-1459
In this study, the mineral composition of germinated brown rice, brown rice, and white rice was evaluated. Brown rice grain was processed through a combination of chemical pretreatment and low oxygen treatment, after which germination was confirmed through imaging under a microscope. Using energy dispersive X-ray analysis, Mg, Al, and Cl were found to be slightly higher in germinated brown rice than in brown rice and white rice. These variations in the mineral content of germinated brown rice were attributed to the joint effect of the germination process and the prior soaking. The inability of energy dispersive X-ray to detect other minerals suggested that it was not sensitive and, hence, it was not suitable for studying elemental distribution in rice grains, or maybe the elements were not present in the rice grains studied. 相似文献
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以糙米和柑橘为原料,糙米经烘烤、糊化、液化、糖化等工艺生产出糙米汁。柑橘经过选果、榨汁、过滤得到果汁。将糙米汁和果汁调配得到复合型功能性糙米果汁饮料。经产品感官评价,成品口感细腻、口味纯正、质地均匀,具有糙米和果汁特有的营养价值。 相似文献
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