李娟,何雪丹,陈正行,詹锦玲,余培斌,鲁振杰.糙米浓浆制备及其稳定性和消化性研究[J].中国粮油学报,2019,34(3):7-12
糙米浓浆制备及其稳定性和消化性研究
Preparation and Research on Brown Rice Thick Paste of Stability and Digestibility
投稿时间:2018-06-20  修订日期:2018-12-13
DOI:
中文关键词:  高压微通道超细微粉碎技术(HMUG)  糙米浓浆  粒径  稳定性  血糖生成指数(GI)
英文关键词:High-pressure micro-channel ultrafine grinding technique (HMUG)  thick brown rice  particle size  stability  glycemic index (GI)
基金项目:
作者单位邮编
李娟 江南大学粮食发酵工艺与技术国家工程实验室 214122
何雪丹  
陈正行* 江南大学粮食发酵工艺与技术国家工程实验室 214122
詹锦玲  
余培斌  
鲁振杰  
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中文摘要:
      通过比较研究不同的粉碎方式并,制备和优化出口感细腻且稳定性好的糙米浓浆产品。实验结果表明,经高压微通道微粉碎技术35 Mpa处理2次后的糙米浓浆平均粒径(D50)最小(24 μm)。添加0.05%(w/v)羧甲基纤维素钠和0.15%(w/v)黄原胶的糙米浓浆具有最好的悬浮稳定性,且糙米浓浆的血糖生成指数(GI值)为40.28,属于低血糖食品。
英文摘要:
      In this study, three different crushing methods were proposed to prepare brown rice thick paste, so as to optimize a processing method with fine taste, good stability. The experimental results showed that the average particle size (D50) of brown rice thick paste can be as low as 24 μm after being treated twice with high pressure micro-channel ultra-fine pulverization technology (35 MPa). With 0.05 % (w/v) CMC-Na and 0.15 % (w/v) XG as stabilizers, the suspension stability has been significantly improved. The glycemic index (GI) of the brown rice thick paste is 40.28.
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