摘要
红曲霉发酵产品因其含有多种功能活性物质而备受关注,在食品及药物上的应用已有近千年的历史.糙米含有多种保健成分,是一种营养价值高、健脑养人的食品.实验旨在结合两种食材的优势开发一种红曲糙米饼干,并建立该产品贮藏期预测模型监测莫纳可林K含量在贮藏期内的变化趋势,为我国红曲功能性食品及杂粮制品市场的多元化发展奠定基础.实验对红曲糙米饼干制作的原辅料配比、焙烤温度、贮藏时间、莫纳可林K含量等产品质量有关因素进行了考察.通过正交试验确定了红曲糙米饼干的较佳制作工艺条件为面粉100 g,糙米粉80 g,麸皮2.5 g,白砂糖40 g,植物油35 g,烘烤温度为上火180℃,下火175℃.通过检测饼干酸价随时间变化规律建立了红曲糙米饼干贮藏期预测模型θ=10(-0.02C+3.12)(式中θ为饼干贮藏寿命),得出室温下红曲糙米饼干的货架期为350 d.
Red yeast rice, containing a variety of active metabolites, is applied in both food and drug for nearly one thousand years and appeals a lot of attention. Brown rice, which contains a variety of hygien- ical component, is a kind of food with high nutritional value and good for the development of intelligence. In this study, a kind of red yeast brown rice biscuit was developed and the dynamic model of life-time prediction was established to determine the chang of Monaeolin K during the storage period. All of these provided theoretical bases for the diversification development of functional food and grain products in our country. The ratio of raw materials, baking temperature, baking time, and other factors related to quality of Monascus fermented brown rice biscuit were investigated. The best process conditions were obtained through the orthogonal test： flour 100 g, brown rice flour 80 g, bran 2.50 g, sugar 40 g, vegetable oil 35 g, baking lit 180 ℃ , and under fire 175 ℃. A storage life prediction model of Monaseus fermented brown rice biscuit was established by detecting the changes of acid value and Monaeolin K content （0 = 10^（ -0.02c＋3.12） ,where θ is biscuit shelf life）. Moreover, the shelf life of Monascus fermented brown rice biscuit was 350 clays at the room temperature.
出处
《食品科学技术学报》
CAS
2014年第6期46-53,共8页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(30471225)
关键词
红曲粉
糙米
莫纳可林K
饼干
monascus powder
brown rice
Monacolin K
biscuit
作者简介
崔海燕，女，博士研究生，研究方向为食品生物技术；
王昌禄，男，教授，主要从事食品生物技术方面的研究．
