张 鑫，任元元^*，邱道富，游敬刚，孟资宽，邹 育

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：本研究通过在原料粉中加入不同量的青稞、藜麦、燕麦杂粮制备挤压重组米饭，探讨三种杂粮对挤压重组米的蒸煮品质及体外消化特性的影响。结果显示：添加杂粮原料后，重组米色泽会发生明显改变。重组米蒸煮损失率随杂粮原料添加量的增加而增加。质构分析表明，添加杂粮原料后，重组米硬度值均有不同程度降低，添加青稞和燕麦会显著降低重组米的黏性，当藜麦添加量为40%时，重组米黏度最高。添加青稞、燕麦后，会降低重组米感官得分，当藜麦添加量为40%时，重组米感官评分最高为84.5。三种杂粮原料均对α-淀粉酶和α-葡萄糖苷酶有一定抑制作用。体外消化实验结果显示，当藜麦添加量大于40%或青稞添加量大于50%时，重组米GI值小于55，属于低GI食物。本研究可为低GI主食原料筛选提供一定数据支撑。

关键词：杂粮；青稞；藜麦；燕麦；重组米饭；体外消化特性

中图分类号：TS210.4   文献标识码：A   文章编号：1674-506X（2021）05-0036-0006

Effects of Different Amount of Coarse Cereals on Quality and in Vitro Digestibility of Extruded Reconstituted Rice

ZHANG Xin, REN Yuan-yuan^*, QIU Dao-fu, YOU Jing-gang, MENG Zi-kuan, ZOU Yu

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In this study, extruded reconstituted rice was prepared by adding different amounts of highland barley, quinoa and oat cereals into the raw material powder, and the effects of three different cereals on the cooking quality and in vitro digestion characteristics of extruded reconstituted rice were discussed. The results showed that：after adding coarse cereals, the recombinant beiseze would change significantly. The cooking loss rate of reconstituted rice increased with the increase of coarse grain raw materials. Texture analysis showed that the hardness value of recombinant rice decreased in varying degrees after adding coarse grain raw materials. The viscosity of recombinant rice was significantly reduced by adding highland barley and oat. When the addition amount of quinoa was 40%, the viscosity of recombinant rice was the highest. The sensory score of recombinant rice decreased after adding highland barley and oat. When the addition amount of quinoa was 40%, the sensory score of recombinant rice was the highest of 84.5. Three kinds of coarse cereals had significant effects on the quality of rice α-Amylase and α-Glucosidase has a certain inhibitory effect. The results of in vitro digestion showed that the GI value of recombinant rice was less than 55 when the addition of quinoa was more than 40% and highland barley was more than 50%, which belonged to the category of low GI food. This study can provide some data support for the screening of low GI staple food raw materials.

Keywords：coarse cereals; highland barley; quinoa; oats; reconstituted rice; in vitro digestion characteristics

doi：10.3969/j.issn.1674-506X.2021.06-006

收稿日期：2021-07-08

基金项目：低血糖生成指数（GI）主食产品关键加工技术（2019YFN0171）

作者简介：张鑫（1993-），男，硕士，助理工程师。研究方向：食品工程。

*通信作者

引文格式：张鑫,任元元,邱道富,等.不同杂粮添加量对挤压重组米饭品质及体外消化特性的影响[J].食品与发酵科技,2021,57(5):36-41.