富铬发芽糙米粉性质分析及其在馒头中的应用研究

Properties analysis of chromium-rich germinated brown rice flour and its application in steamed buns

中文关键词:  富铬发芽糙米  理化性质  馒头  质构  感官评分

英文关键词:chromium-rich germinated brown rice  physical and chemical properties  buns  qualitative structure  sensory score

中文摘要:

      目的 探究富铬发芽对糙米粉性质的影响及其应用特性研究。方法 通过单因素实验明确发芽糙米中有机铬最佳富集工艺, 对普通糙米粉、普通发芽糙米粉、富铬发芽糙米粉的热力学性质、结晶结构、短程有序结构及表面微观结构进行比较。将富铬发芽糙米粉应用于馒头制作, 并对糙米馒头的质构分析、感官评分、水解氨基酸总含量进行研究。结果 糙米在浸泡时间12 h、发芽温度30℃、三氯化铬溶液质量浓度为80 mg/L时, 有机铬含量达到最高0.266 mg/kg, 此时有机铬转化率为50.7%。富铬发芽糙米粉与普通糙米粉相比, 糊化焓值升高14.49%, 淀粉结晶结构未改变, 无新的化学物生成, 但表面完整性破坏。在小麦粉中添加20%比例富铬发芽糙米粉使馒头的硬度升高52.30%, 胶黏性升高30.64%, 咀嚼性升高32.21%, 弹性降低32.30%。水解氨基酸总含量升高3.37%。此时糙米馒头的感官评分最高, 为87.7分, 最易被人们接受。结论 富铬发芽过程并未改变糙米粉的理化性质, 20%糙米粉添加比例接受度最高, 这可为富铬发芽糙米粉的应用提供参考依据。

英文摘要:

      Objective To investigate the changes in physicochemical properties of brown rice and its application characteristics after chromium-rich germination process. Methods The best enrichment process of organic chromium in germinated brown rice was clarified by single factor experiment, and the thermodynamic properties, crystalline structure, short-range ordered structure, and surface microstructure of common brown rice flour, common germinated brown rice flour and chromium-rich germinated brown rice flour were compared. The chrome-rich germinated brown rice flour was used in the production of buns, and the texture analysis, sensory score and total content of hydrolyzed amino acids of brown rice buns were studied. Results The brown rice reached a maximum of 0.266 mg/kg of organic chromium at a germination temperature of 30°C for 12 h and a mass concentration of 80 mg/L of chromium trichloride solution, which resulted in a conversion rate of 50.7%. Chromium-rich germinated brown rice flour had 14.49% higher enthalpy of pasting compared to regular brown rice flour. The crystalline structure of the starch was unchanged and no new chemicals were formed, but the surface integrity was broken. The addition of 20% of chromium-rich germinated brown rice flour to wheat flour increased the hardness of steamed buns by 52.30%, increased the stickiness by 30.64%, increased the chewiness by 32.21%, and decreased the elasticity by 32.30%. The total content of hydrolyzed amino acids was 3.37% higher. At this point, brown rice buns had the highest sensory score of 87.7, making them the most acceptable to people. Conclusion The chromium-rich germination process does not change the physicochemical properties of brown rice, which provides a reference for the application of chrome-rich germinated brown rice flour.