Gelatinization Characteristics,Rheological Properties and Extruded Rice Quality of Tremella-multigrain Flour
Based on the EAAI value(amino acid score)of each grain material,the optimal formula of the multigrain flour was obtained.On this basis,the effects of the addition of tremella powder on the gelatinization and rheological properties of the tremella multigrain flour was studied,and then tre-mella multigrain rice was produced with extrusion technology.The effects of tremella powder on the cooking and texture characteristics of rice grains were investigated.The results showed that with the increase of the addition of tremella powder,the final viscosity of tremella multigrain flour increased and the gelation enhanced.When the addition of tremella powder was 8％-12％,the gelatinization properties of tremella multigrain flour were similar to that of glutinous rice flour.The results of dy-namic rheological results showed that the elastic modulus and viscous modulus of tremella multigrain flour increased with the increase of tremella powder.When the addition of tremella powder was 10％-12％,the tremella multigrain flour had good retrogradation characteristics.The results of cook-ing test showed that the water absorption and expansion ratio of tremella multigrain rice were signifi-cantly improved when the addition of tremella powder was 8％-10％.Texture analysis showed that tremella multigrain rice had better viscosity and elasticity when the addition of tremella powder was 10％,which were(146.12±5.50)g and(8.31±0.40)％,respectively.Considering comprehensively,a 10％addition of tremella powder was selected.At this time,the prepared tremella multigrain rice has superior viscoelasticity and highnutritional value,which provides a theoretical basis for further devel-opment of edible mushroom products.
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