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| 维生素B1、维生素B2营养米的挤压强化法制备与品质分析 | |
| 引用本文： | 安红周,刘菊芬,张海晖,杨波涛,薛文通.维生素B1、维生素B2营养米的挤压强化法制备与品质分析[J].农业机械学报,2012,43(7):145-148,162. |
| 作者姓名： | 安红周 刘菊芬 张海晖 杨波涛 薛文通 |
| 作者单位： | 1. 河南工业大学国家粮食局粮油食品工程技术研究中心,郑州,450001 2. 江苏大学食品与生物工程学院,镇江,212013 3. 中国农业大学食品科学与营养工程学院,北京,100083 |
| 基金项目： | 中国博士后科学基金资助项目（２０００９０４６０８５５） |
| 摘 要： | 利用挤压强化技术制备维生素B1、维生素B2营养米,高效液相色谱结果表明维生素B1、维生素B2的保留率分别为62.8%、81.0%。挤压制备的营养米理化特性与原料相比发生较大变化,其中糊化度、水溶性碳水化合物质量分数分别由8.86%、0.58%增加至86.21%、2.98%,而表观密度则由0.91 g/cm3下降至0.80 g/cm3;扫描电镜结果显示强化营养米的表面呈微孔状,但较光滑平整。利用TA-XT2i型物性测定仪分析强化营养米、杂交籼米(原料)和优质粳米,发现营养米的食用品质接近优质粳米。 |
| 关 键 词： | 强化大米 维生素 食用品质 挤压技术 |
Manufacture Method of Fortified Vitamin B1 and Vitamin B2 Rice Using Extrusion Technology and Edible Qualities Analysis |
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| An Hongzhou,Liu Jufen,Zhang Haihui,Yang Botao and Xue Wentong.Manufacture Method of Fortified Vitamin B1 and Vitamin B2 Rice Using Extrusion Technology and Edible Qualities Analysis[J].Transactions of the Chinese Society of Agricultural Machinery,2012,43(7):145-148,162. | |
| Authors: | An Hongzhou Liu Jufen Zhang Haihui Yang Botao and Xue Wentong |
| Institution: | Henan University of Technology;Henan University of Technology;Jiangsu University;Henan University of Technology;China Agricultural University |
| Abstract: | The manufactured method of fortified vitamin B1 and vitamin B2 rice by using extrusion technology was introduced,and the HPLC(high performance liquid chromatography) result showed that retention ratios of vitamin B1 and vitamin B2 in the fortified rice were 62.8% and 81.0%,respectively.The physicochemical properties of fortified rice had great changes compared to the raw rice,the degree of starch gelatinization and water soluble carbohydrates obviously increased from 8.86%,0.58% to 86.21% and 2.98% respectively,and the apparent density decreased from 0.91g/cm3 to 0.80g/cm3.The SEM(scanning electron microscope) result indicated that the surface of fortified rice presented in smooth and even micro-porous structure.The edible qualities of fortified rice accessed high-grade japonica rice analyzed by the TA-XT2i type instrument compared to the hybrid rice(raw rice for fortified rice) and japonica rice. |
| Keywords: | Fortified rice Vitamin Edible quality Extrusion technology |
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