刘晓娟，杨 磊，毛 新，赵力超，周爱梅，刘 欣

（华南农业大学食品学院，广东广州 510642）

高温短时气流膨化后薏米的煮熟特性研究

刘晓娟，杨 磊，毛 新，赵力超，周爱梅，刘 欣

（华南农业大学食品学院，广东广州 510642）

采用高温短时气流膨化对薏米进行处理，分析膨化前后的薏米蒸煮时间、糊化度、煮熟后薏米的营养成分含量、体外消化性以及微观结构的变化。结果表明，膨化薏米比薏米原料直接煮熟时间缩短了63min；淀粉糊化度提高了4.77%；膨化后薏米煮熟比直接煮熟的薏米中脂肪含量略有下降，多糖的损失量明显减少；在相同消化时间内，膨化后煮熟比直接煮熟的薏米淀粉消化性极显著提高（p＜0.01），蛋白质消化性差异不显著（p＞0.05）；微观结构上形成了较大的空洞。膨化后煮熟的薏米较直接煮熟的薏米品质明显得到了改善。

高温短时气流膨化，薏米，蒸煮

Abstract：Adlay was treated by high temperature short time air puffing，and parameters of cooking time，starch gelatinization degree，cooked adlay nutrition content，vitro digestibility of starch and protein，microstructure were analyzed.The results showed that the cooking time of puffed adlay was 63min shorter and starch gelatinization degree of puffed adlay was 4.77%higher than those of material untreated.The content of lipids of puffed adlay was decreased slightly，and the loss quantity of polysaccharide was decreased significantly after cooking.In the same digestion time，the vitro digestibility of starch of puffed adlay was increased very significantly（p＜0.01），and the vitro digestibility of protein of puffed adlay was increased insignificantly（p＞0.05） after cooking.There were many big cavities of puffed adlay after cooking in microstructure.The properties of puffed adlay were better than those of the adlay after cooking.

Key words：high temperature short time air puffing；adlay；cooking

薏米属禾本科玉蜀黍族薏苡属，又名薏苡仁或薏仁米。薏米的营养价值很高，富含维持人体健康所必需的蛋白质、脂肪、碳水化合物、8种氨基酸、亚油酸、B族维生素和各种微量元素等，是一种营养平衡的谷物[1]。此外，薏米还含有多糖、薏醇、薏苡素、薏苡仁酯及特有的三萜类化合物等多种药用成分[2-3]。但是薏米颗粒结构致密、质地硬，并且淀粉很难糊化，在生产应用中较难煮熟，食用时必须经过长时间浸渍后进行煮沸，限制了薏米在食品方面的利用。膨化食品是一种休闲方便食品，通过膨化加工可以提高人体对食品营养物质的消化吸收率，同时使物料内部形成许多较大的空洞，利于在蒸煮过程中水分子充分进入到物料内部进行蒸煮，缩短膨化产品的蒸煮时间。……