预糊化-复合酶解法制备婴幼儿留胚米粉及其理化性质研究

Preparation and Physicochemical Properties of Pregelatinization-Composite Enzymatic Digestion of Rice Flour with Embryos for Infants and Children

以留胚米为原料,制备高品质的婴幼儿米粉,研究预糊化-复合酶解法在婴幼儿米粉加工过程中的应用及其对理化性质的影响。经焙炒-挤压膨化预糊化后酶解,通过单因素和正交试验,得到最佳的复合酶解技术的工艺条件,同时研究了酶解工艺对婴幼儿留胚米粉表层形态、水溶性指数和吸水性指数、冲调分散性、溶解度和糊化特性的影响。结果表明:复合酶总添加量1250 U/g,酶解时间150 min,酶解温度58℃,在此条件下DE值(还原糖当量)33.08%±0.33%,WSI 0.823%±0.07%,综合评分1.012;与未经处理的留胚米粉、预糊化的留胚米粉比较,经预糊化-酶解制得的留胚米粉的吸水性指数、分散时间和黏度显著降低(P<0.05),水溶性指数、溶解度显著提高(P<0.05)。综上,预糊化-复合酶解法得到的婴幼儿留胚米粉具有黏度低、冲调性和消化性好的优点。

To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material,the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochemical properties were studied.The process conditions of the best composite enzymatic digestion technology were obtained by single-factor and orthogonal tests.And the effects of the enzymatic process on the surface morphology,water solubility index and water absorption index,brewing dispersion,solubility and pasting characteristics of the infant retained embryo rice flour were also investigated.Results showed that:Total addition of composite enzyme 1250 U/g,enzymatic digestion time 150 min,enzymatic digestion temperature 58℃,DE value(Dextrose Equivalent)33.08%±0.33%,WSI 0.823%±0.07%,overall score 1.012.The water absorption index,dispersion time and viscosity of the rice flour made by pre-dextrinization-enzyme digestion were significantly lower(P<0.05),and the water solubility index and solubility were significantly higher(P<0.05)compared with the untreated rice flour with embryo retention and pre-dextrinized rice flour.As summary,the rice flour obtained by pre-dextrinization-composite enzymatic digestion had the advantages of low viscosity,good brewability and digestibility.