摘要 为有效提高自热米饭的营养价值及食用品质,该文以糙米、发芽糙米、黑米、绿豆、红小豆、小麦、青稞糙米为研究对象,首先研究高温流化处理前后7种全谷物吸水率、膨胀率的变化;然后测定添加到自热米饭中的7种全谷物在4℃下储藏0、1、14 d及14 d复热后的硬度,筛选出适合添加到自热米饭的全谷物;另外对筛选出的全谷物的浸泡时间和在自热米饭中添加的方法进行工艺优化;最后以全谷物的用量占自热米饭总质量的30%为目标,将筛选出的全谷物进行两两配方设计,进行感官评定,得到食用品质较好的组合配方。结果表明:高温流化处理后全谷物的蒸煮品质得到改善,且适合添加到自热米饭的全谷物种类为红小豆、绿豆、黑米和小麦;采用流化绿豆和流化红小豆浸泡1 h,流化小麦和流化黑米浸泡0 h,浸泡后均与精米混匀后蒸煮的制作工艺最佳;得到3种食用品质较好的组合:流化红小豆15%、流化绿豆15%,流化绿豆15%、流化黑米15%,流化红小豆10%、流化黑米20%。 In order to effectively improve the nutritional value and food quality of self-heating cooked rice,the brown rice,germinated brown rice,black rice,mung bean,red bean,wheat and barley brown rice were taken as the research object. Firstly,the changes of water absorption and expansion rate of seven kinds of whole grains before and after high-temperature fluidization treatment were studied. Then,the hardness of seven kinds of whole grains added to self-heating cooked rice at 4 ℃ for 0,1,14 d and reheating after 14 d was measured,and the suitable whole grains added to self-heating rice were screened out.In addition,the soaking time of selected whole grains and the method of adding into self-heating cooke rice were optimized. Finally,with the goal that the amount of whole grains accounts for 30% of the total quality of self-heating cooked rice,the selected whole grains are designed in pairs for sensory evaluation to obtain a combination with better food quality. The results showed that the cooking quality of whole grains was improved after high temperature fluidization treatment,and the types of whole grains suitable for adding to self-heating cooked rice were red bean,mung bean,black rice and wheat. And the best cooking process was that fluidized mung bean and red bean were soaked for 1 h,while fluidized wheat and black rice were soaked for 0 h,all cooking after mixing with white rice. Three combination formulas with good food quality were obtained:fluidized red bean 15%,fluidized mung bean 15%;fluidized mung bean 15%,fluidized black rice 15%;fluidized red bean 10%,fluidized black rice 20%.
出处 《食品研究与开发》 CAS 北大核心 2021年第8期101-108,共8页 Food Research and Development
基金 江南大学本科教育教学改革研究项目(JG2017043) 西宁市科技计划项目(2019-Y-07)。
关键词 全谷物 自热米饭 高温流化 筛选 配合 whole grains self-heating cooked rice high temperature fluidization screening matching
