蓝莓渣复合籼米冲调粉的配方优化及品质分析

Formulation Optimization and Quality Analysis of Blueberry Residue Composite Indica Rice Blending Powder

以碎籼米粉和蓝莓渣粉混合后通过挤压加工和粉碎处理得到的膨化粉为主要原料,通过单因素和正交实验对蓝莓渣复合籼米冲调粉的配方进行优化,并对蓝莓渣复合籼米冲调粉的色差、香气、游离氨基酸、流变以及体外消化等品质进行分析。优化获得的蓝莓渣复合籼米冲调粉最优配方为以7 g膨化粉为基准,木糖醇质量分数为68%,食盐质量分数为0.85%,麦芽糊精质量分数为21.3%。该配方条件下获得的蓝莓渣复合籼米冲调粉具有蓝莓和籼米粉的风味,结块较少。蓝莓渣复合籼米冲调粉较纯籼米冲调粉L^(*)值和b^(*)值显著下降,a^(*)值显著上升;电子鼻检测结果显示两种样品间香气差异种类主要为无机硫化物;蓝莓渣复合籼米冲调粉较籼米冲调粉的游离氨基酸含量降低了22.03μg/g dw;流变结果表明两者皆为剪切稀化的假塑性流体,但蓝莓渣复合籼米冲调粉的剪切稀化行为更显著;体外消化结果表明,蓝莓渣复合籼米冲调粉较籼米冲调粉的抗性淀粉含量升高了8.17%,快速消化淀粉降低了8.23%。

The formulation of blueberry residue composite indica rice blending powder was optimized by single factor and orthogonal experiments with the expanded powder obtained by extrusion and crushing after mixing crushed indica rice flour and blueberry residue powder as the main raw material,and the quality of blueberry residue composite indica rice blending powder was analyzed in terms of color difference,aroma,free amino acid,rheology and in vitro digestion.The optimized formulation of blueberry residue composite indica rice blending powder was as follows:based on 7 g expanded powder,the mass fraction of xylitol was 68%,the mass fraction of salt was 0.85%,and the mass fraction of maltodextrin was 21.3%.The blueberry residue composite indica rice blending powder obtained under the formula had the flavor of blueberry and indica rice flour and had less caking.Compared with pure indica rice flour,the L^(*) and b^(*) values of blueberry residue composite indica rice blending powder decreased significantly,and the a^(*) value increased significantly;The results of electronic nose showed that the main aroma difference between the two samples was inorganic sulfide;The free amino acid content of blueberry residue composite indica rice blended powder was 22.03 μg/g dw lower than that of indica rice blended powder;The rheological results showed that both of them were shear thinning pseudoplastic fluids,but the shear thinning behavior of blueberry residue composite indica rice blended powder is more obvious;The results of in vitro digestion showed that the content of resistant starch in blueberry residue composite indica rice blended powder increased by 8.17% and the content of rapidly digested starch decreased by 8.23% compared with indica rice blended flour.