低GI高膳食纤维谷物再制米工艺

The Process of Re-selling Rice with Low GI and High Dietary Fiber

为了研制低GI高膳食纤维谷物再制米,以玉米粉为基准原料,以莜麦、荞麦、菊芋等为辅助原料,利用双螺杆挤出技术研制再制米,并优化最佳工艺参数。结果表明:当螺杆转速为19 Hz、水分添加量为23%、糊化温度为123℃、成型温度为74℃时,制得的低GI高膳食纤维谷物再制米感官评分为95.78分;影响感官评分因素由大到小依次为螺杆转速>糊化温度>成型温度>水分添加量。质构仪分析物性表明,再制米硬度、弹性、咀嚼性、凝聚性等指标适宜,食用效果较好。通过研究可提高低GI高膳食纤维谷物附加值。

In order to develop low-GI high-diet fiber grain re-prepared rice,corn flour as the reference material,buckwheat,buckwheat,Jerusalem artichoke and other auxiliary materials,using twin-screw extrusion technology to develop rice,and optimize the optimal process parameters.The results showed that when the screw speed was 19 Hz,the water addition amount was 23%,the gelatinization temperature was 123℃,and the molding temperature was 74℃the sensory score of the prepared low GI high dietary fiber grain was 95.78 points;The sensory scoring factors from the largest to the smallest were screw speed>gelatinization temperature>molding temperature>moisture addition amount.The physical properties of the texture analyzer showed that the indexes such as hardness,elasticity,chewiness and cohesiveness of the re-made rice were suitable,and the edible effect was good.This study provided a reference for increasing the added value of low GI high dietary fiber cereals.