干燥方式对蒸煮预熟化薏米品质及营养成分的影响

Effects of Different Drying Patterns on Cooking Quality and Nutritional Components of Pre-cooked Coix lacryma-jobi

【目的】探明不同干燥方式对蒸煮预熟化薏米品质及营养成分的影响,以期为贵州薏米的食用及食品开发利用提供依据。【方法】以适度萌芽的糙薏米为原料,采用自然干燥、冷冻干燥、真空干燥和热风干燥方式,研究其对蒸煮预熟化薏米复水特性和营养成分的影响。【结果】冷冻干燥预熟化薏米的复水比最大(2.111),复水时间最短(1.0 h),复水后口感软糯,有谷物清香,复水效果最好;预熟化薏米含有17种氨基酸和9种脂肪酸,17种氨基酸的含量为0.09~38.61 mg/g,其中以天冬氨酸和组氨酸含量最高,必需氨基酸和总氨基酸含量(28.45 mg/g和124.09 mg/g)均高于糙薏米(27.21 mg/g和116.20 mg/g);9种脂肪酸的含量为0.026%~49.505%,其中有6种脂肪酸含量高于糙薏米,以油酸含量最高,豆蔻酸含量最低;饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸及不饱和脂肪酸含量分别为14.953%、49.710%、35.337%和85.047%,多不饱和脂肪酸及不饱和脂肪酸含量高于糙薏米。【结论】冷冻干燥预熟化薏米的复水比最大(2.111),复水时间最短(1.0 h),复水后口感软糯,有谷物清香,复水效果最好;可溶性蛋白和游离氨基酸含量增加,食用品质提高。

【Objective】The effects of different drying patterns on cooking quality and nutritional components of pre-cooked Coix lacryma-jobi are discussed to provide the scientific basis for edible consumption and food development and utilization of C.lacryma-jobi in Guizhou.【Method】The effects of four drying patterns(natural drying,freeze drying,vacuum drying and hot air drying) on rehydration characteristics and nutritional components of the unpolished C.lacryma-jobi with moderate germination status are studied.【Result】The rehydration ratio and rehydration time of the unpolished C.lacryma-jobi treated with the freeze drying pattern is the maximum(2.111) and shortest(1.0 h) among four drying patterns respectively.The taste of the unpolished C.lacryma-jobi treated with the freeze drying pattern after rehydration is soft and glutinous with a grain fragrance.There are 17 amino acids and 9 fatty acids in the pre-cooked C.lacryma-jobi.The content of 17 amino acids is 0.09~38.61 mg/g and the content of aspartic acid and histidine is the highest.The content of essential amino acid and total amino acids is 28.45 mg/g and 124.09 mg/g respectively,which is higher than the unpolished C.lacryma-jobi(27.21 mg/g and 116.20 mg/g).The content of 9 fatty acids in the pre-cooked C.lacryma-jobi is 0.026%~49.505% and the content of six fatty acids is higher than the unpolished C.lacryma-jobi.The content of oleic acid and myristic acid is the highest and lowest respectively.The content of saturated fatty acid,monounsaturated fatty acid,polyunsaturated fatty acid and unsaturated fatty acid is 14.953%,49.710%,35.337% and 85.047% respectively and the content of polyunsaturated fatty acid and unsaturated fatty acid is higher than the unpolished C.lacryma-jobi.【Conclusion】The rehydration ratio and rehydration time of the unpolished C.lacryma-jobi treated with the freeze drying pattern is the maximum(2.111) and shortest(1.0 h) respectively and the taste after rehydration is soft and glutinous with a grain fragrance.The content of soluble prote in and free amino acid are in creased,and the edible quality are improved.