不同外源添加物协同挤压膨化黑米粉的品质比较分析

Comparative Analysis of the Quality of Extruded Black Rice Powder Obtained Through Extrusion in Synergy with Addition of Different Exogenous Additives

摘要:

为研究不同外源添加物协同挤压膨化对黑米粉品质特性的影响，以黑米为原料，分别添加质量分数为1%的维生素C、柠檬酸、葡萄糖、碳酸钙、复合物（上述四种外源物各添加0.25%）后挤压膨化成黑米粉，评价不同外源添加物对黑米粉冲调性、粘度、糊化度、感官品质以及活性成分（膳食纤维、多酚、黄酮、花色苷含量）的影响。结果表明：相较于黑米直接挤压膨化，添加复合物后黑米粉水溶性指数提高了105.53%，吸水性指数降低了46.28%，结块率下降了53.36%；粘度显著降低，流动性增加；糊化度无显著变化，感官品质明显提升。葡萄糖或柠檬酸的添加有利于不可溶性膳食纤维和总膳食纤维含量增加，而复合物添加有利于可溶性膳食纤维含量增加。添加柠檬酸更有利于黑米粉中游离酚、结合酚、结合黄酮、花色苷等活性物质的保留，且总酚的抗氧化力提高了105.60%。综上所述，在黑米粉挤压膨化时加入不同外源添加物可以有效改善黑米粉的冲调性和感官品质，提高活性成分的保留率。该研究旨在建立一种营养活性物质高保留，且食味与应用品质兼顾的速食黑米粉加工技术。

Abstract:

In order to study the effect of extrusion in synergy with addition of different exogenous additives on the quality characteristics of black rice powder, black rice was used as the raw material, and extruded with 1% (mass fraction) vitamin C, citric acid, glucose, calcium carbonate and complex (each of the four exogenous substances was added at 0.25%), respectively, into black rice powder. The effects of different exogenous additives on the reconstituability, viscosity, gelatinization degree, sensory quality and active ingredients (dietary fiber, polyphenols, flavonoids and anthocyanin contents) of the black rice powder were evaluated. The results showed that compared with direct extrusion of black rice, the water solubility index of black rice powder increased by 105.53%, the water absorption index and the caking rate decreased by 46.28% and 53.36%, respectively, the viscosity decreased significantly, the fluidity increased, with insignificant change in the gelatinization degree and significant improvement of sensory quality. The addition of glucose or citric acid was beneficial to the increase of insoluble dietary fiber and total dietary fiber contents, while the addition of complex was beneficial to the increase of soluble dietary fiber content. The addition of citric acid was more conducive to the retention of active substances in black rice powder such as free and bound polyphenols, bound flavonoids, and anthocyanins, and the antioxidant power of total phenols increased by 105.60%. In summary, the addition of different exogenous additives during the extrusion process of black rice powder could effectively improve the reconstituability and sensory quality of black rice powder, and increased the retention rate of active ingredients. The aim of this study was to establish a processing technology of instant black rice powder that had high contents of retained nutrients and active substances as well as good taste and application quality.