Effect of Adding Different Proportions of Black Fungus on the Brewing Characteristics of Youtang Rice Roasting Powder
Youtang rice roasting powder with high-resistant starch was used as the raw material,black fungus powder was added in proportions of 0％,5％,10％,15％ and 20％ to Youtang rice roasting powder to form different composite powders.In this study,the effects of different amounts of black fungus powder on the gelatinization,dis-persibility property,and digestibility characteristics of Youtang rice roasting powder were investigated.The results in-dicated that with the addition of black fungus powder,the peak viscosity,holding viscosity,breakdown,final viscosi-ty,setback,and consistence of the starch in Youtang rice roasting flour increased as the amount of black fungus pow-der added increased.The quantity of black fungus powder added was directly proportional to the blending characteris-tics of the compound powder.Notably,when the mass ratio of the addition reached or exceeded 10％,the blending stability of the compound powder was significantly improved.However,an increase in brewing water temperature led to an increase in the caking rate and a corresponding decrease in wetting properties.The addition of black fun-gus powder significantly enhanced the water absorption rate of the rice flour,thereby improving its water absorption capacity.Moreover,the addition of black fungus powder at an appropriate proportion markedly improved the digest-ibility of the rice flour.A comprehensive evaluation of all indicators suggested that an optimal range for the addition of black fungus powder was between 10％ and 15％,resulting in superior texture and taste of the rice flour.
万方数据
维普
