| 速溶薏米粉的制备及其特性研究 |
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| 引用本文： | 肖志勇.速溶薏米粉的制备及其特性研究[J].保鲜与加工,2019,19(3):84-89. |
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| 作者姓名： | 肖志勇 |
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| 作者单位： | 福建拓天生物科技有限公司,福建福州,350008 |
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| 基金项目： | 福州市科技计划项目（2017-G-100） |
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| 摘 要： | 以超高压改性与高压均质相结合为关键技术制备速溶薏米粉,并对速溶薏米粉营养成分及其特性进行了测定。结果表明,制备的速溶薏米粉主要营养成分保存较好,抗性淀粉含量显著增加,休止角较小,堆积密度较大,结块率较小,冲调性和蛋白质分散性较好,消化率较低,香气风味及色泽等稍逊于常见谷物粉,但口感较好,为薏米冲调食品的开发提供依据。
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| 关 键 词： | 薏米 超高压 高压均质 理化性质 |
Preparation and Characteristic Research of Instant Coix chinensis Tod. Flour |
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| XIAO Zhi-yong.Preparation and Characteristic Research of Instant Coix chinensis Tod. Flour[J].Storage & Process,2019,19(3):84-89. |
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| Authors: | XIAO Zhi-yong |
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| Institution: | (Fujian Tuotian Biotechnology Co.,Ltd.,Fuzhou 350008,China) |
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| Abstract: | Ultra-high pressure combined with high pressure homogenization was used as the key technology to prepare instant Coix chinensis Tod. flour, and the nutrients and properties of which were also determined. The results indicated that, the main nutrients of the prepared instant Coix chinensis Tod. flour were preserved well, the content of resistant starch reinforced remarkably, the instant Coix chinensis Tod. flour showed smaller angle of repose, larger bulk density, lower agglomeration rate and digestibility, improved blunt tonality and protein dispersivity, and good taste but slightly inferior aroma, flavor, color to common grain powder. It provided the basis for the development of Coix chinensis Tod. reconstituted food. |
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| Keywords: | Coix chinensis Tod ultra-high-pressure high pressure homogenization physicochemical properties |
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