莲子淀粉重组米制备工艺优化

以不同比例莲子淀粉与碎米粉进行混合后挤压制备重组米，通过对混合粉的糊化特性和重组米的感官品质、质构特性及蒸煮损失率的分析，确定了莲子淀粉重组米的配比。以物料含水量、模头温度、螺杆转速为影响因素，采用响应面试验优化了莲子淀粉重组米挤压的最佳工艺条件。结果表明:随着莲子淀粉添加量的增加，混合粉的峰值黏度、谷值黏度、崩解值、最终黏度及回生值等均逐渐增加；感官评分先增大后减小，在莲子淀粉添加量为30%时较高；质构特性中硬度逐渐增大，弹性、咀嚼性、黏聚性先增大后减小，在莲子淀粉添加量为30%时最大；蒸煮损失率逐渐增大。综合分析，重组米品质在莲子淀粉添加量为30%时达到最佳。重组米的最佳挤压条件为:物料含水量40%、螺杆转速210 r/min、模头温度95 ℃时，重组米评分为69.13分。

Optimization of Preparation Technology of Lotus Seed Starch Reconstituted Rice

Mixing different ratios of lotus seed starch and broken rice flour to prepare extruding the recombinant rice, the proportion of reconstituted rice with lotus seed starch was determined by analyzing the gelatinization characteristics of the mixed powders and the sensory quality, textural properties, and cooking loss rates of the reconstituted rice. The optimum extrusion conditions of lotus seed starch reconstituted rice were optimized by response surface methodology with water content, die temperature and screw speed as factors. The results showed that with the increasing content of lotus seed starch, peak viscosity, valley viscosity, disintegration value, final viscosity and retrogradation value of the mixed powders increased. The sensory score increased and then decreased, and the sensory score was higher when lotus seed starch content was 30%. In texture characteristics, hardness increased gradually, while elasticity, chewiness and cohesiveness increased at first and then decreased, and reached the maximum when lotus seed starch content was 30%. The cooking loss rate increased gradually. In a comprehensive analysis, the reconstituted rice quality reached its best at 30% lotus seed starch addition. The results showed that the optimum extrusion conditions were as follows: The moisture content of the material was 40%, the screw speed was 210 r/min, and the die temperature was 95 ℃, the score of the recombinant rice was 69.13.