期刊论文

中文

食品科技

1005-9989

2018

43

4

165-170

10.13684/j.cnki.spkj.2018.04.031

(2017YFD0401104):国家重点研发计划课题 (2017260):博士科研启动基金项目

本校为第一机构

通过分析不同挤压参数制得的13种挤压重组米样品和普通籼米,探讨挤压样品的糊化度、质构特性、膨化度、水溶性、吸水性等挤压特性之间的相关性。结果表明,膨化度与弹性（r=—0.583）、回复性（r=—0.757）呈显著负相关;吸水性与回复性呈显著正相关（r=0.613）;容重与胶黏性呈显著正相关（r=0.657）;糊化度与膨化度、吸水性、容重也有一定相关性;黏度与水分含量呈明显正相关（r=0.920）,与碘蓝值也有一定的负相关（r=—0.303）。雷达图显示出重组米样品相比普通籼米的糊化度、硬度、内聚性、胶黏性、回复性和耐咀性均升高。

The extrusion properties of 13 species of extruded samples made in different parameters, and ordinary rice was studied. The correlations among gelatinization degree, thermal properties, expansion ratio, the water absorption index, water solubility index, etc were discussed. The results showed that negative correlation between the expansion ratio and the springiness（r=—0.583）, resilience（r=—0.757）; The correlation between the water solubility index and resilience was significantly positive（r=0.613）; The bulk density performed significant...