功能性米线配方优化及品质分析研究

Formula Optimization and Quality Analysis of Functional Rice Noodles

以早籼米、苦荞、黑麦和绿豆为原料加工低消化率的功能性米线,应用D-混料实验设计以期得到eGI值、蒸煮性质和感官特性同时较佳的功能性米线。获得原料的最佳配比,并分析各原料比例与米线功能和品质的关系。结果表明,经过优化后的功能性米线配方为苦荞6.43%、黑麦5.00%、绿豆20.85%、早籼米67.72%,其eGI值85.29、蒸煮性质-0.71、感官评分84.00。功能性米线原料与纯米线原料相比,其糊化黏度值、衰减值和回生值降低,糊化起始温度(T o)、峰值温度(T p)和最终温度(T c)升高,而米线产品的硬度、黏着性、胶黏性、咀嚼性和回复性显著降低。

In the present study,the functional rice noodles with low digestibility were processed by using early indica rice,tartary buckwheat,rye and mung bean as raw materials.The D-mixture experimental designs were applied to obtain functional rice noodles with better eGI value,cooking qualities and sensory characteristics in the present study.The proportions of raw materials were optimized,and the relationships between the proportions of raw materials and the function and quality characteristics of rice noodles were analyzed.The results showed that the optimized recipes of the functional rice noodles were composed of 6.43%of tartary buckwheat,5.00%of rye,20.85%of mung bean and 67.72%of early indica rice,with the eGI value of 85.29,cooking quality value of-0.71 and sensory characteristics value of 84.00.Compared to the pure rice noodles raw materials,the pasting values,the breakdown values and the setback values of functional rice noodles raw materials were much lower,while the onset temperatures(T o),the peak temperatures(T p)and the conclusion temperatures(T c)were much higher.In addition,the hardness,adhesiveness,gumminess,chewiness,resilience of the corresponding rice noodles significantly decreased.