摘要
以富含抗性淀粉的优糖稻熟米粉为原料,将黑木耳粉按照质量分数0％、5％、10％、15％、20％添加到优糖稻熟米粉中配成不同比例复合粉,研究不同添加量黑木耳粉对优糖米熟粉糊化特性、冲调特性和消化特性的影响.结果表明:添加黑木耳粉后,优糖米熟粉淀粉的峰值黏度、保持黏度、崩解值、最终黏度、消减值和回复值随着黑木耳粉添加量的增加呈现上升趋势.黑木耳粉的添加量与复合粉的冲调特性成正比关系.特别是当添加量的质量比达到或超过10％时,复合粉的冲调稳定性得到了显著的提升.然而,随着冲泡水温的升高,结块率有所增加,而润湿性则相应降低.黑木耳粉添加能够显著提高米粉的吸水率,增强米粉吸水能力.此外,适当比例的黑木耳粉末能显著改善米粉消化性能.综合各项指标,质量分数10％～15％的黑木耳添加量是最佳选择,使米粉质感更佳,口感更佳.
Abstract
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.
维普
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