挤压重组紫薯米工艺优化 及其抗氧化活性研究

以籼米为主要原料,并添加紫薯粉制备挤压重组紫薯米。主要选取紫薯粉添加量、挤压温度、物料水分含量3个试验因素,以花色苷含量、质构品质和感官评分作为综合指标,进行单因素及响应面优化试验。获得最佳工艺参数为:紫薯粉添加量为10%、挤压温度为80 ℃、水分含量为26%。该工艺条件下获得的挤压重组紫薯米呈现亮紫色,且综合得分最高为71.08±0.79分。体外抗氧化活性试验结果表明,挤压重组紫薯米对DPPH和ABTS的清除率分别为86.71%、87.55%,显示其良好的抗氧化特性。

Optimization of Process Parameters and Antioxidant Activity of Extrusion Recombinant Purple Sweet Potato Rice

Using glutinous rice as the main raw material,and adding purple sweet potato powder to prepare extruded purple sweet potato rice. Three test factors were selected,including the added amount of purple sweet potato powder,extrusion temperature and moisture content of materials. Meanwhile,the anthocyanin content,texture quality and sensory score were used as comprehesive indexes to optimize single factor and response surface. The optimum processing parameters were as follows:Purple sweet potato powder 10%,extrusion temperature 80 ℃,moisture 26%. Under this condition,the extruded reconstituted purple sweet potato rice was bright purple and the highest comprehensive score was 71.08±0.79 score. The results of antioxidant activity test in vitro showed that the DPPH and ABTS scavenging rate of extruded purple sweet potato rice were 86.71% and 87.55%,respectively,showing its good antioxidant properties.