胚芽米粉的制备及其体外消化特性研究

Study on the preparation and in vitro digestive characteristics of plumule rice flour

为探究胚芽米粉作为婴幼儿辅食的可行性,采用单因素结合正交试验优化酶解工艺,以冲调性为指标筛选熟化方式,并考察熟化方式和喷雾干燥对胚芽米粉体外消化特性的影响。结果表明,采用酶解-蒸制法制备的胚芽米粉冲调性显著优于蒸制、炒制和气流膨化等熟化方式,其胃肠道阶段的淀粉消化率最高;酶解最佳工艺条件为α-淀粉酶加酶量0.25%(w/w)、酶解时间45 min、酶解温度85℃;喷雾干燥进风温度对胚芽米粉胃肠道消化率的影响不显著(P>0.05),最佳进风温度为140℃。研究为胚芽米粉的工业化生产提供理论参考。

In order to explore the feasibility of plumule rice as a complementary food for infants and young children,the enzymatic hydrolysis process was optimized by single factor combined with orthogonal test,and the curing method was screened with the solubility as an index,to prepare plumule rice flour.The effects of curing methods and spray drying on the in vitro digestion characteristics of plumule rice flour were investigated.The results show that the solubility of plumule rice flour prepared by enzymatic hydrolysis-steaming method was significantly better than that of other curing methods such as steaming,frying and explosion puffing,and the starch digestibility in gastrointestinal stage was also the highest.The optimum conditions of enzymatic hydrolysis were as follows:α-amylase dosage 0.25%(w/w),enzymolysis time 45 min,and enzymolysis temperature 85℃.The effect of spray drying inlet air temperature on the gastrointestinal digestibility of plumule rice flour was not significant(P>0.05),and the optimum inlet air temperature was 140℃.This study can provide a theoretical reference for the industrial production of the plumule rice flour.