| 不同加工程度大米制备的米粉特性及营养品质比较 |
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| 引用本文： | 赵悦,李加双,谭瑶瑶,刘慧,张翠翠,王晶,张泓. 不同加工程度大米制备的米粉特性及营养品质比较[J]. 现代食品科技, 2019, 35(4): 87-95 |
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| 作者姓名： | 赵悦 李加双 谭瑶瑶 刘慧 张翠翠 王晶 张泓 |
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| 作者单位： | 中国农业科学院农产品加工研究所,北京100193;中国农业科学院农产品加工研究所主食加工技术研究院(哈尔滨),黑龙江哈尔滨151900;中国农业科学院农产品加工研究所,北京100193;中农科合肥食品营养与健康创新研究院,安徽合肥238000;中国农业科学院农产品加工研究所主食加工技术研究院(哈尔滨),黑龙江哈尔滨,151900;中国农业科学院农产品加工研究所,北京100193;中国农业科学院农产品加工研究所主食加工技术研究院(哈尔滨),黑龙江哈尔滨151900;中农科合肥食品营养与健康创新研究院,安徽合肥238000 |
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| 基金项目： | 国家重点研发计划项目（2017YFD0400505） |
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| 摘 要： | 本文以不同加工程度鲜糙米为原料制备米粉,对不同等级鲜糙米米粉的基础营养品质、维生素、微量元素、直链淀粉、热特性、流变特性和感官品质进行比较。研究得到,除碳水化合物和微量元素Cr之外,随着加工程度的提高,胚芽保留率的降低,糙米基础营养价值损失严重。糙米制备的米粉脂肪含量和灰分含量是精白米粉的近3倍,胚芽米粉的蛋白质含量可达8.13 g/100 DM,且维生素B1和B3含量分别为133.74μg/100 DM和3.39 mg/100 DM,是精白米粉7.5倍和10.6倍。而加工程度较高的精白米粉和白米粉由于高直链淀粉含量(分别为24.35%和23.50%),在热特性和感官评价方面表现较好。综合比较得出,5分白米粉在食用特性和营养特性均品质突出,且Zn的含量最高,为18.65 mg/kg(DM);流变特性和溶解特性测定中,5分白米粉的表观粘度与精米系有相近的表现,米糊状态较好,适合开发辅食米粉产品。
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| 关 键 词： | 糙米 米粉 食用特性 营养品质 |
| 收稿时间： | 2018-12-01 |
Comparison of the Edible Characteristics and Nutrient Quality of Rice Flour Prepared with Different Processing Degrees |
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| ZHAO Yue,LI Jia-shuang,TAN Yao-yao,LIU Hui,ZHANG Cui-cui,WANG Jing and ZHANG Hong. Comparison of the Edible Characteristics and Nutrient Quality of Rice Flour Prepared with Different Processing Degrees[J]. Modern Food Science & Technology, 2019, 35(4): 87-95 |
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| Authors: | ZHAO Yue LI Jia-shuang TAN Yao-yao LIU Hui ZHANG Cui-cui WANG Jing ZHANG Hong |
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| Affiliation: | (1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Beijing 100193, China)(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Beijing 100193, China)(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Beijing 100193, China)(3.Academy of Food Nutrition and Health Innovation, Chinese Academy of Agricultural Sciences, Hefei 238000, China),(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China),(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China),(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China) and (1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Beijing 100193, China)(2.Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China)(3.Academy of Food Nutrition and Health Innovation, Chinese Academy of Agricultural Sciences, Hefei 238000, China) |
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| Abstract: | |
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| Keywords: | brown rice rice flour edibility characteristics nutrition quality |
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