發(fā)布時(shí)間：2018-09-19 06:05

【摘要】：本文采用由傳統(tǒng)單螺桿擠壓機(jī)改造而來(lái)的一種全新凝膠技術(shù)——改良擠壓技術(shù)(IECT)通過(guò)考察IECT過(guò)程中操作變量(水分含量,螺桿轉(zhuǎn)速和機(jī)筒溫度)對(duì)早秈米淀粉抗性淀粉含量和理化性質(zhì)的影響；優(yōu)化IECT制備抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米的獨(dú)立操作參數(shù)并進(jìn)行產(chǎn)品性質(zhì)表征；研究抗性淀粉營(yíng)養(yǎng)強(qiáng)化米的蒸煮品質(zhì)和體外消化性,最終制備出與市售秈米相近的口感同時(shí)可以滿(mǎn)足糖尿病人主食需求的抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米。 以早秈米淀粉為原料,采用響應(yīng)面法考察IECT過(guò)程中水分含量(25-50%),螺桿轉(zhuǎn)速(22.5-45rpm)和機(jī)筒溫度(90-140℃C)對(duì)秈米淀粉的抗性淀粉含量和理化性質(zhì)影響,結(jié)果表明：秈米淀粉擠出物膨脹率在126%到166%之間；隨著物料水分含量的增加,膨脹率、WSI下降,WAI增加,抗性淀粉含量現(xiàn)增加后降低；隨機(jī)筒溫度的增加膨脹率、WAI、抗性淀粉含量呈先上升后下降的趨勢(shì),WSI呈增加趨勢(shì)；螺桿轉(zhuǎn)速增加WSI現(xiàn)增加后降低,抗性淀粉含量增加,膨脹率先增加后趨于穩(wěn)定。當(dāng)水分含量為38%,機(jī)筒溫度為115℃,螺桿轉(zhuǎn)速34.5rpm時(shí),擠出物中抗性淀粉含量最高,達(dá)到4.6%。 在前期預(yù)實(shí)驗(yàn)的基礎(chǔ)上,以米粉為原料,通過(guò)添加外源抗性淀粉制備出抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米,并將其與市售秈米和空白擠壓米性質(zhì)進(jìn)行對(duì)比,結(jié)果表明抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米粉顆粒尺寸比空白擠壓米小,但比市售秈米大,同時(shí)具有連續(xù)狀面團(tuán)結(jié)構(gòu)；抗性淀粉營(yíng)養(yǎng)強(qiáng)化米的DSC糊化吸熱曲線(xiàn)出現(xiàn)了兩個(gè)吸收峰,推斷分別是未完全糊化的淀粉顆粒以及老化形成的回生抗性淀粉以及直鏈淀粉-脂質(zhì)復(fù)合物；抗性淀粉米具有最低的相對(duì)結(jié)晶度15.69%以及明顯的V型結(jié)晶結(jié)構(gòu)；并且其米飯的質(zhì)構(gòu)指標(biāo)與自然米質(zhì)構(gòu)相近。 通過(guò)將抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米的蒸煮品質(zhì)和天然秈米對(duì)比發(fā)現(xiàn),抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米的直鏈淀粉含量(24.88±0.11%)高于原料秈米(23.66±0.24%),符合優(yōu)質(zhì)秈米三級(jí)標(biāo)準(zhǔn)；膠稠度(65±2)和堿消值(5.2±0.1)與原料秈米(66±1,5.8±0.1)相近,符合優(yōu)質(zhì)秈米二級(jí)標(biāo)準(zhǔn)；吸水率(102.3±3.1%)、膨脹率(103.5±3.4%)、碘藍(lán)值(0.22±0.01)均小于天然秈米(150.6±3.7%,120.1±2.2%,0.43±0.02),透光率(78.4±0.24%)卻高于天然秈米(62.6±0.45%)。體外消化性試驗(yàn)研究結(jié)果表明相比較于天然秈米(RDS含量41.22±0.84%,SDS54.94±0.69%,RS3.84±0.23%),空白擠壓米(RDS62.92±0.91%,SDS34.75±0.34%,RS2.32±0.11%)其消化性能大大提高；而添加抗性淀粉后制備的抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米其慢速消化淀粉(46.044±0.29%)和抗性淀粉含量(9.99±0.47%)大幅度增加,同時(shí)其消化速率(0.66min-1)降低,餐后血糖指數(shù)(78.02)降低。 所有結(jié)果表明基于改良擠壓法,通過(guò)添加外源高直鏈淀粉玉米抗性淀粉可以制備出低消化速率和餐后血糖、適合糖尿病人食用、且質(zhì)構(gòu)與蒸煮品質(zhì)均與秈米相近的抗性淀粉營(yíng)養(yǎng)強(qiáng)化大米產(chǎn)品。
[Abstract]:In this paper, a new gel technology modified by traditional single screw extruder -- improved extrusion technology (IECT) was used to investigate the effects of operational variables (moisture content, screw speed and barrel temperature) on starch content and physicochemical properties of starch in early indica rice, and to optimize the preparation of IECT resistant starch for nutritional enrichment of rice by using IECT. The cooking quality and in vitro digestibility of the resistant starch fortified rice were studied, and the resistant starch fortified rice with similar taste as the commercial indica rice was prepared.
The effects of moisture content (25-50%), screw speed (22.5-45 rpm) and barrel temperature (90-140 C) on resistant starch content and physicochemical properties of early indica rice starch were investigated by response surface methodology (RSM). The results showed that the swelling rate of indica rice starch extrudate was between 126% and 166% with the increase of moisture content. The swelling rate, WSI decreased, WAI increased, resistant starch content increased and then decreased; the swelling rate, WAI, resistant starch content first increased and then decreased with the increase of random tube temperature, WSI increased; the screw speed increased WSI now increased and then decreased, resistant starch content increased, swelling rate first increased and then stabilized. When the cylinder temperature is 115 degrees and the screw speed is 34.5rpm, the resistant starch content in extrudates is the highest, reaching 4.6%.
On the basis of previous preliminary experiments, resistant starch fortified rice was prepared by adding resistant starch into rice flour, and compared with commercial indica rice and blank extruded rice. The results showed that the grain size of resistant starch fortified rice flour was smaller than that of blank extruded rice, but larger than that of commercial indica rice. The DSC gelatinization heat absorption curves of resistant starch fortified rice showed two absorption peaks, which were incompletely gelatinized starch granules, retrograde resistant starch and amylose-lipid complex formed by aging, and resistant starch rice had the lowest relative crystallinity of 15.69% and obvious V-type crystallization. The texture index of rice is similar to that of natural rice.
Comparing the cooking quality of resistant starch-fortified rice with that of natural indica rice, it was found that the amylose content of resistant starch-fortified rice (24.88 65 Quality indica rice secondary standard; water absorption rate (102.3 65 The digestibility of rice was greatly improved by adding resistant starch (RDS 62.92+0.91%, SDS 34.75+0.34%, RS2.32+0.11%) and the slow digestible starch (46.044+0.29%) and resistant starch content (9.99+0.47%) were significantly increased by adding resistant starch. The postprandial glycemic index (78.02) decreased.
All the results showed that low digestion rate and postprandial blood glucose could be prepared by adding exogenous high amylose resistant corn starch based on the improved extrusion method, which was suitable for diabetes mellitus and had similar texture and cooking quality to indica rice.
【學(xué)位授予單位】：南昌大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類(lèi)號(hào)】：TS212;R151

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本文編號(hào)：2249265