江西米粉品质形成机制与调控研究

Jiangxi province is rich in early indica rice, but the rice has poor edible quality, high broken rate, and serious overstock. Deep processing of stock grain is one of the key tasks of "13th Five-Year" development plan of grain and oil processing industry. It is important approach for high value utilization and deep processing of early indica rice by using early indica rice to produce Jiangxi rice noodles. However correlation between characteristics of early indica rice, processing technic and quality of rice noodles is unknown. In this project, different kinds of indica rice or their combination will be used as raw material, and samples that produced from production line of representative enterprises after each key points (soaking, crushing, extrusion, 1st aging, re-steaming, 2nd aging, and drying) will be collected, and food components as well as their interactions will be determined. The physicochemical properties of samples will also be characterized, the influence mechanism of each key processing step on components, interactions and physicochemical properties of rice components will be discussed. The quality of Jiangxi rice noodles will also be evaluated. Finally, the correlation among characteristics of rice, processing, and quality of rice noodles will be built using mathematical statistics analysis, and the mechanism of quality control of rice noodles will be understood. This work will clarify the forming mechanism of rice noodles during processing, and provide systematic and critical theory support for quality control of Jiangxi rice noodles, thus give technical support for high value utilization and de-stocking of early indica rice.

江西省盛产早籼稻，但早籼米食用品质差、碎米率高、库存积压严重，库存粮深加工转化是粮油加工业“十三五”发展规划的关键任务。早籼米生产江西米粉是实现其高值利用和库存粮深加工转化的重要途径。然而早籼米原料特性、加工工艺与米粉品质间的关系不明。本项目拟以不同早籼米或其配米为原料，在江西米粉代表性企业生产线中各关键工艺（浸泡、粉碎、挤压、时效1、复蒸、时效2、干燥）取样，测定样品组分及其相互作用，表征样品物理化学性质，分析江西米粉加工过程中各关键工艺对大米组分、相互作用和物化性质的影响机制。对江西米粉终端产品进行质量评价，运用数理统计，构建原料特性、加工工艺、产品品质间的相关性，明晰米粉品质调控的机制，为阐明江西米粉加工过程中品质的形成机制和品质调控提供系统性和关键性理论支撑，为早籼米资源的高值化利用和去库存提供技术支持。

为了适应现代社会对食品的需求，传统米粉需要朝着生产工业化、食用方便化、品种多样化的方向发展，因此我们需要对影响米粉品质的各个因素如大米原料特性和加工工艺有清晰的认识。.本项目首先从大米的内在品质出发，研究发现其内源性蛋白和脂肪，淀粉-脂质复合物以及挤压法柠檬酸酯化的淀粉对淀粉的消化具有抑制作用，可用于生产低GI米粉。其中蛋白质和脂质含量相对较高的大米品种可能有助于消除餐后高血糖水平，柠檬酸淀粉具有更高的抗性淀粉组分，使其更易消化，淀粉-脂质复合物的形成降低了淀粉在水中的溶解度、膨胀性和凝胶硬度且可能具有抗性或不易消化性。添加大豆分离蛋白可以增强米粉内部的网络交联，在增强米粉营养价值的同时可改善湿米粉的食用品质。该部分研究为建立科学的原料选用标准，保证江西米粉生产质量的稳定性提供关键性证据。.其次从宏观、物化性质以及分子水平上揭示米粉在不同的工艺条件下的变化，例如挤压法结合酶法、改良挤压质构化法、改良挤压蒸煮法可以降低米粉的消化性；微波处理可以加速淀粉的陈化；远红外处理对米粉凝胶结构和长期稳定性的提高；退火处理对大米淀粉和直链淀粉的长程和短程晶体结构的增强作用。初步构建江西米粉不同加工过程中组分结构与品质调控理论技术体系，为江西米粉的品质调控和改善提供理论指导。.最后还采用江西直条米粉工艺制备全谷物苦荞直条粉，一方面对其产品的理化性质和慢消化功能进行研究，另一方面针对其品质问题进行改良技术研究。结果表明二次老化处理能够降低苦荞直条粉的消化性能，提高其营养性。全谷物苦荞直条粉对二型糖尿病并发症的改善作用明显优于苦荞芯粉直条粉的作用。热处理后苦荞淀粉的体外消化性有一定程度的提高，且慢性消化淀粉的含量显著增加。饱和蒸汽和过热蒸汽处理能够有效的钝化苦荞籽中的芦丁降解酶，显著增加苦荞淀粉中SDS的含量。相关研究结果将促进苦荞资源的利用。