Pretreatment process of rice syrup production and analysis of physicochemical properties

文献类型： 外文期刊

第一作者： Zhu, Shuilan

作者： Zhu, Shuilan;Hu, Shuai;Yuan, Linfeng;Luo, Jing;Ouyang, Linghua;Feng, Jianxiong;Li, Xin;Zhou, Jinying;Zhou, Jinying

作者机构：

关键词： Broken rice; enzymatic extrusion; reducing sugar; physicochemical properties

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.1； 五年影响因子：2.7 ）

ISSN： 1947-6337

年卷期： 2023 年 21 卷 1 期

页码：

收录情况： SCI

摘要： A pretreatment experiment of preparing starch syrup with alpha-amylase and twin-screw extrusion together with broken rice of resistant starch rice was studied. Results showed that the content of reducing sugar in the extrudate was 23.52% when the moisture content of the material was 25%, the screw speed was 10 r/min, the barrel temperature was 85 degrees C, and the addition amount of alpha-amylase was 0 U/g. The influence of various factors was ranked as follows: material ratio > screw speed > alpha-amylase addition > barrel temperature. After the extrusion, the contents of starch and resistant starch were not significantly changed, fat content was reduced, and protein and ash contents increased. Starch in the rice was degraded, and the particle structure was destroyed, while the crystal structure changed from type A to type V. Thermodynamic properties and solubility both changed. Rice syrup has a high transparency, good rheology, and a more delicate and soft taste.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序