该研究针对黑米全粉制成的凝胶产品吸水性差、口感粗糙、粘弹性不足等问题，通过探索影响其凝胶特性的因素，改善黑米凝胶产品的口感风味。该研究以黑粳米为原料，以凝胶硬度、弹性、内聚性等为主要考察指标，以添加蛋白酶（0~2%，m/m）、淀粉酶（0~2%，m/m）、脂肪酶（0~1%，m/m）、果胶酶（0~1%，m/m）、纤维素酶（0~1%，m/m）为单因素变量，并作用于黑米全粉，使体系在35%米浆质量分数、100 ℃煮制20 min、25 ℃下静置24 h后测定。研究表明：随着酶添加量的增加，淀粉酶、蛋白酶、纤维素酶、脂肪酶作用使体系硬度分别下降39.56%~90.17%、15.68%~63.84%、20.76%~53.80%、0.70%~11.18%；而果胶酶使体系硬度增加23.73%~59.09%，且口感更细腻；黑米凝胶受组分物质影响顺序为：淀粉＞蛋白＞果胶＞纤维素＞脂肪。糊化试验发现，以上酶的添加使体系峰值、谷值、终值粘度降低了0.4%~96.3%、2.68%~97.13%、1.8%~98.6%，酶作用改善黑米全粉的食用品质。电镜扫描微观结果显示酶的添加中淀粉酶使微观结构表面孔洞的均一性减弱，碎片增加；通过实验以期为后续的黑米凝胶研究提供理论依据。

This paper addresses issues of poor water absorption, rough texture, and insufficient viscoelasticity of gel products from black rice whole flour. The factors affecting the gel properties were explored to improve the taste and flavor of black rice gel products. Black japonica rice was used as the raw material. Gel hardness, elasticity, and cohesion were used as the main indicators. The study employed single-factor enzyme variables, including protease (0~2%), amylase (0~2%), lipase (0~1%), pectinase (0~1%), and cellulase (0~1%). The increase in amylase, protease, cellulase, and lipase reduced the hardness of the system by 39.56%~90.17%, 15.68%~63.84%, 20.76%~53.80% and 0.70%~11.18%, respectively. Pectinase increased the hardness of the system by 23.73%~59.09%, resulting in a finer texture. The order of the components affected in the black rice gel was starch > protein > pectin > cellulose > fat. In the gelatinization experiment, the addition of the enzymes reduced the peak, valley, and final viscosity of the system by 0.4%~96.3%, 2.68%~97.13%, and 1.8%~98.6%, respectively. The enzymatic effect improved the edible quality of black rice flour. Electron microscopy scanning indicated that the addition of amylase weakened the uniformity of surface pores and increased the number of fragments in the microstructure. The study provides a theoretical basis for subsequent research on black rice gels.

广西重点研发计划项目（2018AB45015）；广西高校中青年教师科研基础能力提升项目（2023KY1400）