速食小米粉膨化特性研究

Study on the popping property of instant millet powder

选取6种不同直链淀粉含量的小米作为研究对象,采用气流膨化技术对小米进行膨化,并将膨化小米粉碎后制作速食小米粉。对不同品种小米的膨化度、速食小米粉的糊化特性和消化性进行测定,并将小米淀粉特性与小米膨化特性和速食小米粉消化性进行相关性分析,结果表明:济12、济13、保18的膨化度较高,其中膨化度与回生黏度呈显著正相关(r=0.862);市2、复1速食粉RDS含量高,与淀粉中直链淀粉含量呈显著负相关;市1、济13速食粉SDS含量高,且与淀粉中直链淀粉含量呈显著正相关,而RS含量与淀粉特性无显著相关性。

Six varieties of millet with different amylose contents were used as samples. The millets were expanded by the airflow- puffed technology, and the puffed millets were comminuted to prepare the in- stant millet powder. The puffed degrees of various millets and the gelatinization and digestibility of instant millet powder were determined. The relativity between the characteristics of millet starch and the puffed characteristics of millets and the digestibility of instant millet powder were studied respectively. The re- sults showed that J12, J13 and B18 had higher expansion ratio, and there was a significant positive corre- lation （ r = 0. 862） between the expansion ratio of millets and the retrogradation viscosity of millet star- ches. C2 and F1 instant millet powder had higher RDS content and a significant negative correlation with the amylose content. C1 and J13 had the higher SDS content and a significant positive correlation with amylose content. However, there was no significant correlation between RS content and the starch charac- teristics.