Study on the preparation and in vitro digestive characteristics of plumule rice flour
In order to explore the feasibility of plumule rice as a complementary food for infants and young children,the enzymatic hydrolysis process was optimized by single factor combined with orthogonal test,and the curing method was screened with the solubility as an index,to prepare plumule rice flour.The effects of curing methods and spray drying on the in vitro digestion characteristics of plumule rice flour were investigated.The results show that the solubility of plumule rice flour prepared by enzymatic hydrolysis-steaming method was significantly better than that of other curing methods such as steaming,frying and explosion puffing,and the starch digestibility in gastrointestinal stage was also the highest.The optimum conditions of enzymatic hydrolysis were as follows:α-amylase dosage 0.25%(w/w),enzymolysis time 45 min,and enzymolysis temperature 85℃.The effect of spray drying inlet air temperature on the gastrointestinal digestibility of plumule rice flour was not significant(P＞0.05),and the optimum inlet air temperature was 140℃.This study can provide a theoretical reference for the industrial production of the plumule rice flour.
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