超高压改性制备高抗性薏米粉的工艺优化及其理化特性研究

采用超高压技术对薏米粉进行改性制备高抗性薏米粉,并进一步比较改性前后薏米粉的理化特性。在单因素基础上,利用正交试验优化薏米粉乳浓度、pH、压力、保压时间与老化时间对高抗性薏米粉得率的影响。结果表明,超高压改性制备高抗性薏米粉最优工艺为:薏米粉乳浓度20%、压力600 MPa、pH值6.0、保压时间15 min、老化时间36h,该工艺条件下薏米抗性淀粉含量为17.26%;经超高压处理后薏米粉抗性淀粉含量显著提高,冻融稳定性、凝沉性、溶解性也有所改善,膨润度和透光率略有下降。超高压处理较适宜研制以减肥等保健为主的功能性薏米粉。

Optimization on process of high resistant starch of Coix Lachryma-jobi flour modified by ultra-high-pressure and its physicochemical properties

Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility in some certain range, and the swelling capacity and light transmittance declined slightly. So ultra-high-pressure is an ideal treatment to manufacture coix seed powder which is suitable for people to lose weight.