高膳食纤维食用菌营养工程米的工艺优化
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摘要
本研究以研发一款新型的高膳食纤维食用菌营养工程米为目的,以大米、玉米、常见食用菌(黑木耳、榛蘑、香菇、银耳)为原料考察对象,通过线性规划确定高膳食纤维挤压食用菌营养工程米的原料为玉米和香菇,玉米:香菇配比为92.4∶7.6;在此基础上,运用单因素实验结合响应面法对工程米的双螺杆挤压加工工艺进行优化。结果表明,最优工艺参数为:螺杆转速126 r/min、水分含量26%、模头温度51℃,在此条件下,制备的挤压工程米具有较高的复水率和质构综合评价值,分别为185.35%±3.17%和(78.37±1.25)分。工程米膳食纤维含量约为7.3%。本研究开发的高膳食纤维食用菌挤压营养工程米色泽呈均一的浅褐色,粒型接近普通大米,并伴有香菇的特殊气味,营养丰富,尤其富含膳食纤维。该产品的研发可为市场提供一款新型的工程米,为营养工程米的推广提供一定的补充。
This study aimed to develop a new type of high dietary fiber edible mushroom nutrition extruded nutrition engineering rice.In this study,rice,corn,common edible fungus (Auricularia auricula,hazel mushroom,Lentinus edodes,Tremella) were used as raw materials for preparing high dietary fiber extruded edible fungus nutritional engineering rice. Using programming to determine the raw materials were corn and hazel mushroom,and the ratio of corn to hazel mushroom was 92.4∶ 7.6.On the basis,the single factor combined with the response surface method were used to optimize the extrusion process of the nutrition engineering rice with twin-screw extruder. Results showed that the optimal conditions of extrusion process were concluded as follows: Screw speed 126 r/min,water contents 26%,and diehead temperature 51 ℃. Under these conditions,the prepared extruded nutrition engineering rice had high rehydration rate and texture comprehensive evaluation value,which were 185.35%± 3.17% and (78.37 ± 1.25) scores,respectively. And the dietary fiber contents of engineering rice was about 7.3%. The prepared extruded nutrition engineering rice was homogeneous light brown,with a grain size close to that of ordinary rice and a special odor of mushrooms in this paper. The development of this product could provide a new type of extruded nutrition engineering rice for the market,and provided a certain supplement for the promotion of nutrition engineering rice.
This study aimed to develop a new type of high dietary fiber edible mushroom nutrition extruded nutrition engineering rice.In this study,rice,corn,common edible fungus (Auricularia auricula,hazel mushroom,Lentinus edodes,Tremella) were used as raw materials for preparing high dietary fiber extruded edible fungus nutritional engineering rice. Using programming to determine the raw materials were corn and hazel mushroom,and the ratio of corn to hazel mushroom was 92.4∶ 7.6.On the basis,the single factor combined with the response surface method were used to optimize the extrusion process of the nutrition engineering rice with twin-screw extruder. Results showed that the optimal conditions of extrusion process were concluded as follows: Screw speed 126 r/min,water contents 26%,and diehead temperature 51 ℃. Under these conditions,the prepared extruded nutrition engineering rice had high rehydration rate and texture comprehensive evaluation value,which were 185.35%± 3.17% and (78.37 ± 1.25) scores,respectively. And the dietary fiber contents of engineering rice was about 7.3%. The prepared extruded nutrition engineering rice was homogeneous light brown,with a grain size close to that of ordinary rice and a special odor of mushrooms in this paper. The development of this product could provide a new type of extruded nutrition engineering rice for the market,and provided a certain supplement for the promotion of nutrition engineering rice.
引文
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[22]曹晶,赵建伟,田耀旗,等.挤压工艺对保鲜方便米饭品质的影响[J].食品与生物技术学报,2014,33(4):381-386.
[2]刘笑然,曹乐乐,张波.2017年中国稻米市场分析与展望[J].中国粮食经济,2017(5):34-38.
[3]石燕,邹金,郑为完,等.稻米主要营养成分和矿质元素的分布分析[J].南昌大学学报:工科版,2010,32(4):390-393.
[4]周玉东,姚妙爱.加工等级与大米维生素关系的研究[J].粮食加工,2008,33(5):24-25.
[5]王艳,兰向东,陈钊,等.糙米、胚芽米和精白米营养成分分析[J].食品科技,2016(11):156-159.
[6]Veronese N,Solmi M,Caruso M G,et al.Dietary fiber and health outcomes:An umbrella review of systematic reviews and meta-analyses[J].American Journal of Clinical Nutrition,2018,107(3):436-444.
[7]薛菲,陈燕.膳食纤维与人类健康的研究进展[J].中国食品添加剂,2014(2):208-213.
[8]Mcrae M P.Dietary fiber intake and type 2 diabetes mellitus:An umbrella review of meta-analyses[J].Journal of Chiropractic Medicine,2018,17(1):44-53.
[9]Cheung P C K.Mini-review on edible mushrooms as source of dietary fiber:Preparation and health benefits[J].Food Science and Human Wellness,2013,2(3-4):162-166.
[10]徐娟娟.简述国内外营养强化大米发展概况[J].粮油加工:电子版,2010(9):51-52.
[11]程北根.挤压营养强化米生产工艺简介[J].食品工业科技,2005,10(39):140-141.
[12]Singh B,Sekhon K S,Singh N.Effects of moisture,temperature and level of pea grits on extrusion behaviour and product characteristics of rice[J].Food Chemistry,2007,100(1):198-202.
[13]周洋,常雅宁,曾原.挤压杂粮营养工程米品控指标的研究[J].食品工业,2013(9):91-95.
[14]Lin Y H,Yeh C S,Lu S.Extrusion processing of rice-based breakfast cereals enhanced with tocopherol from a Chinese medical plant[J].Cereal Chemistry,2003,80(4):491-494.
[15]李梓铭,李红爱.膳食纤维研究现状的问题分析及发展方向的预测[J].现代食品,2018,10(4):11-14,18.
[16]赵丽云,刘素,于冬梅,等.我国居民膳食营养状况与《中国食物与营养发展纲要(2014-2020年)》相关目标的比较分析[J].中国食物与营养,2015,21(8):5-7.
[17]张松.营养师手册(精)[M].北京:人民军医出版社,2009.
[18]高扬,卢淑雯,任传英,等.糙米挤压工程米生产工艺优化[J].粮油食品科技,2016,24(6):1-7.
[19]孟庆虹,程爱华,姚鑫淼,等.粳稻食味品质评价方法的研究[J].北方水稻,2008,38(6):24-28.
[20]张崇玉,张桂国,付璐,等.食品粮食中不溶性膳食纤维及粗纤维含量的快速测定[J].山东畜牧兽医,2017,38(7):13-15.
[21]林雅丽,张晖,王立,等.挤压生产糙米重组米的研究[J].食品工业科技,2016,37(7):193-198.
[22]曹晶,赵建伟,田耀旗,等.挤压工艺对保鲜方便米饭品质的影响[J].食品与生物技术学报,2014,33(4):381-386.
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