Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch

Octenyl succinic anhydride （OSA） modified early Indica rice starch was prepared in aqueous slurry systems using response surface methodology. The paste properties of the OSA starch were also investigated. Results indicated that the suitable parameters for the preparation of OSA starch from early Indica rice starch were as follows： reaction period 4 h, reaction temperature 33.4℃, pH of reaction system 8.4, concentration of starch slurry 36.8% （in proportion to water, w/w）, amount of OSA 3% （in proportion to starch, w/w）. The degree of substitution was 0.0188 and the reaction efficiency was 81.0%. The results of paste properties showed that with increased OSA modification, the starch derivatives had higher paste clarity, decreased retrogradation and better freeze-thaw stability.

Effect of Rice (<i>Oryza sativa</i>L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

In this study, effect of rice added to meju dough was evaluated based on the variation of nutritional ingredients and bacterial community diversity in finished doenjang. The ratio of rice added to meju dough (cooked and crushed soybean before fermentation) was 0, 0.2, and 0.4 based on dry weight. Free amino acids, minerals, polyphenol, and total phenolic compounds relatively decreased by addition of rice. However, 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging and ferric ion reduction activity was not influenced. Organic acids, which are fermentation metabolites, significantly increased in proportion to percentage balance of rice. Seven and four volatile compounds (VCs) were detected in doenjang prepared without and with rice, respectively, and contents of VCs were significantly lower in the rice-supplemented doenjang. Bacterial community diversity was significantly increased by addition of rice to meju dough. Rice alters chemical composition, fermentation products, and bacterial diversity, but does not downgrade the nature of doenjang.

Chemical and Biochemical Characterization of Doenjang （Korean Soy Paste） Supplemented with Glasswort （Salicornia herbacea L.） and Rice （Oryza sativa L.）

Four types of Doenjang were prepared from 100% （w/w） defatted soybean （DFS）, a mixture of 80% （w/w） defatted soybean and 20% （w/w） glasswort （DFS-G）, a mixture of 80% （w/w） defatted soybean and 20% （w/w） rice （DFS-R）, or a mixture of 60% （w/w） defatted soybean, 20% （w/w） glasswort and 20% （w/w） rice （DFS-GR）. Maturity of the DFS-G doenjang was the highest, which was proportional to total amino acid content. Antioxidative compounds and total amino acids were relatively higher in the doenjang with glasswort （DFS-G, DFS-GR） than those in the other preparations （DFS, DFS-R）. Succinic and pyroglutamic acid were relatively higher but levulinic acid was relatively lower in the doenjang with glasswort compared to those in the others. Mn, Fe, Zn, and Al were relatively higher in the doenjang with glasswort compared to those in the others. Volatile organic compounds were differently produced depending on doenjang type and influenced definitely by addition of glasswort and rice. Some bacterial communities responsible for meju fermentation were changed during ripening for doenjang whereas others were conserved.

Characteristics of Ordinary Portland Cement Paste Containing Rice Husk Ash and Conplast[SP 430]

An experimental investigation on rice husk ash(RHA)and Conplast SP 430(CP-admixture)was carried out to evaluate their effects on the paste characteristics(soundness,consistency,initial and final setting times).The cement content used was 300g and the brand was‘Ashaka’Portland cement conforming to BS EN 121973.Various combinations of the mixtures OPC-RHA-CP-admixture were used to establish performance characteristics of the pastes.Statistical characteristics,and linear regression models(no-transformation,λ=0.5,and Box-Cox transformation)were developed on the experimental data for decisions on their performances。

Effects of Storage Temperature on Pasting Properties of Brown Rice

[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser:a Case Study Using Rice Flour

Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.

Pasting properties by near-infrared re flectance analysis of whole grain paddy rice samples

A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically tested.Standard error of prediction(SEPT) and bias were small enough without any significance at 95% confidence interval.Nonetheless,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

米粉质构特性与稻米理化性状的关系

【目的】探明决定米粉稻品种米粉质构特性的关键稻米理化性状指标,为优质米粉专用稻品种的选育提供理论依据。【方法】以5个米粉稻品种(广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729)为材料,于2020-2022年早季和晚季在湖南浏阳进行大田试验。【结果】米粉稻在不同年份和季节种植,加工出的米粉质构特性差异均达显著水平(P<0.01)。米粉硬度、弹性、咀嚼性、内聚性和回复性变化范围分别为1651~4083 g、0.860~0.922、1295~2685 g、0.760~0.858、0.532~0.633。相关分析表明,米粉硬度和咀嚼性与稻米理化性状相关不显著。米粉弹性与总淀粉和直链淀粉含量呈显著正相关(P<0.01),与消减值呈显著负相关(P<0.05)。【结论】米粉稻存在适宜种植的气候条件。总淀粉、直链淀粉含量和消减值是决定米粉稻品种米粉质构特性的关键指标。总淀粉和直链淀粉含量高,消减值低的米粉稻品种加工出的米粉弹性好。

中国高食味北方粳稻与南方半糯粳稻品种理化特性及食味品质的差异分析

【目的】明确我国优质北方粳稻和南方半糯性粳稻稻米理化特性与米饭感官食味品质的差异,为优质粳稻培育提供依据。【方法】以代表性高食味北方粳稻品种、南方半糯性粳稻品种为材料,以日本越光大米为对照,系统分析比较2种类型粳米外观品质、淀粉精细结构、蛋白组分、米粉糊化特性、米饭质地和感官食味品质的差异。【结果】虽然3个北方粳稻品种和3个南方半糯性粳稻品种具有较高的感官食味值,但在淀粉精细结构、蛋白组分、米粉糊化特性和米饭质地等指标上存在显著性差异。在米饭感官食味方面,3个高食味北方粳稻品种表现出较好的适口性(96—98分),3个南方半糯性粳稻品种表现出较好的冷饭质地(92—100分)。在理化特性方面,3个北方粳稻品种表现出较高的表观直链淀粉含量(17.6%—19.6%),较低的粗蛋白含量、醇溶蛋白和谷蛋白含量。3个南方半糯性粳稻品种表现出较低的直链淀粉含量(8.5%—10.5%),较高的谷蛋白及醇溶蛋白含量。在淀粉精细结构方面,3个南方半糯性粳稻品种的直链淀粉含量和直支比较低(均值低54.7%和55.6%),支链淀粉链长分布相似度高。此外,南粳46和宁香粳9号的直链淀粉短链与长链比高于五优稻4号和天隆优619(均值高43.2%)。因此,与北方粳稻相比,南方半糯性粳稻品种的米粉具有较高的糊化温度、峰值黏度、崩解值,较低的消减值,米饭具有较高的黏度、较小的硬度和弹性。【结论】高食味北方粳稻品种具有较低的糊化温度,适中的硬度和较好的弹性;而高食味南方半糯性粳稻品种表现出较高的崩解值,其米饭黏度较高,外观较好。

田间穗发芽对四川盆地中籼稻稻米品质的影响

【目的】明确田间穗发芽对四川盆地稻米品质的影响,为四川盆地水稻优质生产提供指导。【方法】以桂朝Ⅱ号和西科恢768这2个品种为试验材料,于成熟期收集田间穗发芽和未发芽籽粒,分析穗发芽对稻米加工品质、外观品质、组分及淀粉RVA谱特性的影响。【结果】对于加工外观品质而言,穗发芽导致西科恢768的糙米率、精米率、整精米率分别显著降低4.44%、7.48%、3.83%,桂朝Ⅱ号则分别显著降低13.88%、8.90%、34.94%,穗发芽同时导致西科恢768和桂朝Ⅱ号整精米粒重分别降低10.99%和3.57%。穗发芽导致西科恢768的垩白粒率和垩白度显著增加了23.71%和22.6%,桂朝Ⅱ号则分别显著增加了23.19%和9.98%。较未发芽籽粒(对照),穗发芽导致西科恢768的蛋白质和脂肪含量显著降低0.9%和1.43%;桂朝Ⅱ号则分别显著降低0.35%和0.33%。穗发芽导致西科恢768的淀粉峰值黏度、热浆黏度和冷胶黏度显著降低82.72%、96.68%和95.66%,进而导致消减值和回复值分别显著降低127.71%和95.27%;桂朝Ⅱ号则显著降低56.55%、72.63%和57.66%,其消减值和回复值分别显著降低61.18%和31.83%。相关分析结果表明,淀粉RVA谱特性与加工外观品质和稻米组分密切相关,峰值黏度、热浆黏度和冷胶黏度与糙米率(r=0.752、0.805、0.695)、精米率(r=0.853、0.904、0.801)、整精米率(r=0.651、0.752、0.584)、整精米粒重(r=0.696、0.731、0.709)、蛋白质含量(r=0.708、0.626、0.728)和脂肪含量(r=0.915、0.861、0.946)呈显著或极显著正相关关系,与垩白粒率(r=-0.966、-0.963、-0.945)和垩白度(r=-0.812、-0.834、-0.819)则呈极显著负相关关系。【结论】田间穗发芽严重影响四川盆地中籼稻稻米的加工品质、外观品质与蒸煮食味品质,且不同品种间存在差异。

抛光色选工艺过程对香稻米2-AP含量和糊化特性的影响

抛光色选工序是生产食用大米的重要步骤,会影响稻米品质和香气2-乙酰基-1-吡咯啉(2-AP)含量。以香稻品种19香和软华优金丝为材料,研究了工业生产中抛光色选工艺过程对香米2-AP含量和糊化特性的影响。结果表明,在稻米抛光阶段增加抛光色选程序会导致19香和软华优金丝2-AP含量分别损失51.66%和38.10%,蛋白质含量分别降低7.31%和1.49%,水分含量、淀粉峰值黏度、最低黏度、最终黏度和消减值都有上升,而回冷值降低。

脱乙酰魔芋葡甘露聚糖对挤压熟化米粉品质的影响

为探究脱乙酰魔芋葡甘露聚糖(deacetylated konjac glucomannan,DKGM)改善挤压熟化米粉品质的机制,该研究考察不同脱乙酰度DKGM(0%、27.62%、47.62%、59.81%、76.19%)对米粉糊化及流变性质、蒸煮品质、质构特性的影响,并通过X射线衍射、傅里叶变换红外光谱、扫描电镜探究其作用机理。结果表明,DKGM能显著缩短米粉的最佳蒸煮时间,降低断条率,增加透光率。其中适度脱乙酰的DKGM(47.62%)使米粉的蒸煮损失率由9.59%降至5.00%,硬度由1544.79 g降至1158.00 g。而高脱乙酰度DKGM(76.19%)组米粉蒸煮损失率仅比纯大米粉组降低了1.07%。X射线衍射分析表明DKGM能够抑制淀粉的重结晶,延缓老化。扫描电镜观察发现,添加DKGM使米粉具有更均匀的网络结构,但当DKGM脱乙酰度超过59.81%时,米粉结构变得松散。因此,添加适度脱乙酰的DKGM(47.62%)能够显著改善米粉蒸煮品质及质构特性。该研究可为DKGM在米制品中的应用提供理论依据,拓宽了魔芋葡甘露聚糖在食品加工中的应用。

优质籼稻变温储藏糊化特性变化规律与动力学模型

为了探究籼稻在变温储藏过程中糊化特性变化规律,为低温储粮工艺合理调控提供理论依据,研究了初始水质量分数为14.0%、14.5%、15.0%的籼稻在低温、准低温、室温储藏条件下糊化特性及食味品质变化规律,并建立了糊化参数变化的动力学模型。结果表明:随着储藏时间的延长,室温下籼稻峰值黏度、最低黏度、最终黏度和回生值的增长幅度较低温、准低温下显著,平均增幅分别为1866、1215、1572、523 cP,偏高水分样品糊化指标变化幅度相对剧烈,峰值黏度和最低黏度与食味品质的相关性更强(P<0.01),说明低温或准低温下储藏有利于延缓籼稻食味品质变化。采用零级和一级动力学模型、高斯模型和傅里叶级数对各项糊化指标进行拟合,分析比较可知,高斯模型对籼稻在不同储藏条件下峰值黏度和最低黏度变化的拟合结果最优,模型决定系数(R^(2))分别在0.668~0.942和0.687~0.906范围内,傅里叶级数对最终黏度和回生值变化的拟合结果较好,R^(2)分别在0.661~0.861和0.701~0.868范围内。

青稞粉对鲜榨米粉团糊化和流变学特性的影响及其蒸煮品质分析

为研究青稞粉对鲜榨米面团糊化和流变特性的影响,向鲜榨米粉中添加0%、10%、20%、30%、40%质量分数的青稞粉制成粉团,测定其糊化特性、流变特性和热稳特性,分析其品质变化。结果表明:添加青稞粉可以提高糊化温度,减缓加热过程中弹性模量和黏性模量剧烈波动。当青稞粉质量分数为30%时,其糊化特性最好,糊化温度达90.15℃;流变学曲线变化趋势最缓;活化能最小,即108.7 kJ/mol;热稳性模型方程为Y=104.4 exp(-108.7/8.3143 T)。

稻壳灰在充填体强度发展中的贡献机理

因稻壳灰含有极高含量的非定形二氧化硅,目前常被研究人员用做水泥基建筑材料中的辅助胶凝材料。首先,本文以灰砂比、质量浓度以及稻壳灰的添加量为变量,分析稻壳灰含量对充填体力学特性的影响。然后,利用电镜扫描分析稻壳灰含量对充填体的微观结构的影响。最后,通过计算火山灰活性指数和火山灰强度贡献率来分析稻壳灰含量在充填体强度发展中的贡献机理。结果表明,提高稻壳灰含量可以有效增强充填体的相关力学特性。此外,充填体早期强度贡献来源于稻壳灰的填充效应,而影响充填体长期强度的主要因素为火山灰效应。

健脾补肺米糊散用于肺脾气虚型儿童慢性咳嗽临床疗效观察

目的观察健脾补肺米糊散治疗肺脾气虚型儿童慢性咳嗽的临床效果。方法纳入我院儿科在2021年6月至2022年6月收治的68例慢性咳嗽儿童作为研究对象。根据数字表法分为对照组和观察组,每组各34例。对照组给予口服头孢克洛颗粒和吸入药物布地奈德混悬液和乙酰半胱氨酸溶液;观察组是在对照组基础上加入健脾补肺米糊散治疗,两组均连续服用14 d。观察比较两组患儿临床总有效率及中医证候积分改善情况。结果观察组(94.12%)的总有效率高于对照组(76.47%),P<0.05。治疗后观察组中医证候积分较对照组降低(P<0.05)。结论健脾补肺米糊散用于治疗治疗肺脾气虚型慢性咳嗽患儿能明显改善临床症状,提升治疗总有效率。

红豆糯米饼的工艺研究与品质控制

在保证食品安全的前提下,对红豆糯米饼配方进行优化,并探讨低温储藏对产品的影响。采用单因素试验对糯米面皮所需的牛奶含量、糖含量,馅料红豆沙的添加量,以及烘焙的温度和时间进行研究。应用正交试验对牛奶添加量、烘焙温度和烘焙时间进行优化。结果表明,最佳工艺参数为60 g糯米粉,白砂糖6 g、牛奶55 g、红豆沙20 g,190℃烘烤16 min。样品放置一周后,硬度、内聚性和咀嚼性测定数值均表现为上升。

Effects of Polishing on Proximate Composition,Physico-Chemical Characteristics,Mineral Composition and Antioxidant Properties of Pigmented Rice

The effects of polishing on proximate compositions,physico-chemical characteristics,mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties(Chak-hao Angangba,Chak-hao Amubi and Chak-hao Poireiton) were investigated.The rice varieties were significantly(P < 0.05) different in the contents of the test characteristics.Lipids,ash,minerals,phytochemicals(phenolic acids and flavonoids) and 2,2-diphenyl-1-picrylhydrazyl(DPPH) activity of rice flours were decreased after polishing(9% degree of milling),while amylose content and lightness were increased.X-ray diffraction pattern of rice flours exhibited A-type crystalline pattern with reflections at 15.1o,17.1o,18.2o and 23.0o.Pasting properties and transition temperatures were decreased after polishing treatment.Polishing resulted in changes in the crystallinity,enthalpy and morphology of rice flours.