不同焙炒程度对复配糙米粉的品质影响

Effects of different roasting degrees on quality characteristics of compound brown rice flour

中文关键词:  复配糙米粉  焙炒  品质特性  风味

英文关键词:compound brown rice flour  roasting  quality characteristics  flavor

中文摘要:

      目的 研究焙炒过程中复配糙米粉品质特性的变化, 为婴幼儿米粉的研发提供参考。方法 将糙米粉与粳米粉以8:2 (m:m)比例混合, 在(200±5) ℃条件下分别进行轻度(9 min)、中度(18 min)、重度(27 min)焙炒。考察不同焙炒程度下复配糙米粉的基本营养成分、糊化特性、糊化度、色度、流变学特性及风味物质变化, 并确定复配糙米粉的最佳焙炒条件。结果 随着焙炒程度的增加, 复配糙米粉的色泽逐渐加深, 糊化度升高, 直链淀粉含量、峰值黏度、回生值和衰减值降低。焙炒后复配糙米粉的挥发性风味物质数量显著增加, 主要增加了13种吡嗪类物质和7种醛类物质, 在重度焙炒条件下生成糠醛、异辛醇等刺激性风味物质。结论 中度焙炒时复配糙米粉的品质最佳。

英文摘要:

      Objective To study the changes of quality characteristics of compound brown rice flour during roasting process, and provide references for infant rice research and development. Methods Brown rice and japonica rice were mixed in the ratio of 8:2 (m:m) and roasted at (200±5) ℃ for light (9 min), medium (18 min) and heavy (27 min) roasting, respectively. The basic nutrients, pasteurization characteristics, pasteurization degree, chroma, rheological properties and flavor substance changes of the compound brown rice flour were studied under different roasting degrees, and the optimal roasting conditions for the blended brown rice flour were determined. Results As the roasting degree increased, the color of the compound brown rice flour gradually deepened, the pasting degree increased, and the straight-chain amylose content, peak viscosity, regeneration value and attenuation value decreased. The number of volatile flavor substances of the compound brown rice flour increased significantly after roasting, mainly adding 13 kinds of pyrazines and 7 kinds of aldehydes, and producing furfural, isooctanol and other irritating flavor substances under heavy roasting conditions. Conclusion The best quality characteristics of the compound brown rice flour have been obtained under medium roasting.