摘要
该研究以微波冻干处理后的发芽糙米粉为原料,以吸水指数和水溶指数结合模糊数学感官评分为指标,研究黑豆粉、抗性糊精和赤藓糖醇的添加量对营养复配预熟化发芽糙米粉品质的影响,并对复配发芽糙米粉的营养特性、卫生指标和贮藏稳定性进行分析。研究结果表明,营养复配发芽糙米粉的最优配方为黑豆粉添加量20%、抗性糊精添加量8%、赤藓糖醇添加量4%。复配糙米粉营养价值提高,卫生指标符合国家标准,在贮藏120 d后新鲜度变差但仍高于原粮糙米。
In this study,with germinated brown rice flour treated with microwave freeze-drying as the raw material,water absorption index and water solubility index combined with fuzzy mathematics sensory score as the indexes,the effects of the addition amount of black bean flour,resistant dextrin and erythritol on the quality of pre-cooked nutritional compound germinated brown rice flour are studied,and the nutritional characteristics,hygiene indexes and storage stability of compound germinated brown rice flour are analyzed.The research results show that the optimal formula of nutritional compound germinated brown rice flour is 20%black bean flour,8%resistant dextrin and 4%erythritol.The nutritional value of compound brown rice flour is improved,the hygienic indexes conform to the national standard,and after 120 days of storage,the freshness decreases,but it's still higher than that of raw grain brown rice.
作者
关桦楠
迟振东
吴永存
陈彦宇
GUAN Hua-nan;CHI Zhen-dong;WU Yong-cun;CHEN Yan-yu(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2024年第5期106-112,共7页
China Condiment
基金
黑龙江省自然科学基金项目(2022LHC046)
黑龙江省博士后科研启动项目(LBH-Q19027)
黑龙江省领军人才支持计划(2020376)
中央财政支持地方高校发展专项(YSL036)。
关键词
发芽糙米
模糊数学感官评价
微波预熟
营养复配糙米粉
germinated brown rice
fuzzy mathematics sensory evaluation
microwave pre-cooking
nutritional compound brown rice flour