Abstract
Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the four extrusion zones were 50—80—110—130 ℃ and the screw speed was 160 r/min.The indica rice fruit with blueberry residue obtained under this process has the highest comprehensive score of 62.30±0.51. The results of antioxidant test in vitro showed that compared with puffed indica rice fruit, the scavenging rates of DPPH and ABTS by blueberry residue indica rice fruit increased by 60.19% and 73.67% respectively. Conclusion: the optimal processing parameters of indica rice fruit with blueberry residue were obtained, and the product also showed good antioxidant properties.
Publication Date
11-23-2022
First Page
194
Last Page
200
DOI
10.13652/j.spjx.1003.5788.2022.90217
Recommended Citation
Xinzhen, Zhang; Tao, Yang; Yiting, Jiang; Feilong, Ju; Yang, Gao; Sun; Xueling, Li; and Jin, Liang
(2022)
"Optimization of puffing process of blueberry residue composite indica rice and its antioxidant activity,"
Food and Machinery: Vol. 38:
Iss.
10, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2022.90217
Available at:
https://www.ifoodmm.cn/journal/vol38/iss10/32
References
[1] 张明星.碎米的利用现状及展望[J].民营科技,2017(11):23.ZHANG M X.Utilization status and prospect of broken rice[J].Private Technology,2017(11):23.
[2] HE B,ZHANG L L,YUE X Y,et al.Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry(Vaccinium ashei)wine pomace[J].Food Chemistry,2016,204:70-76.
[3] CHENG Y,WU T,CHU X,et al.Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode[J].LWT,2020,125:109260.
[4] ANDRETTA R,LUCHESE C L,TESSARO I C,et al.Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression[J].Food Hydrocolloids,2019,93:317-324.
[5] 焦妍津.利用蓝莓果渣生产挤压膨化食品的工艺研究[D].青岛:中国海洋大学,2015:14-20.JIAO Y J.Study on the technology of producing extruded food from blueberry residue[D].Qingdao:Ocean University of China,2015:14-20.
[6] RAI P,MEHROTRA S,PRIYA S,et al.Recent advances in the sustainable design and applications of biodegradable polymers[J].Bioresource Technology,2021,325:124739.
[7] 张雅娜,郭丽,柴云雷,等.蓝莓渣膳食纤维蛋糕的配方优化[J].食品工业科技,2018,39(24):222-226,233.ZHANG Y N,GUO L,CHAI Y L,et al.Formula optimization of blueberry residue dietary fiber cake[J].Science and Technology of Food Industry,2018,39(24):222-226,233.
[8] CURUTCHET A,COZZANO S,TÁRREGA A,et al.Blueberry pomace as a source of antioxidant fibre in cookies:Consumer’s expectations and critical attributes for developing a new product[J].Food Science and Technology International,2019,25(8):642-648.
[9] 蔡易辉,孙赵,郭元新,等.蓝莓果渣挂面工艺研究[J].粮食与油脂,2018,31(11):44-47.CAI Y H,SUN Z,GUO Y X,et al.Study on the technology of dried noodles with blueberry residue[J].Cereals & Oils,2018,31(11):44-47.
[10] 夏其乐,邢建荣,陆胜民,等.杨梅、蓝莓果渣混合果酱加工工艺[J].江苏农业科学,2017,45(12):139-141.XIA Q L,XING J R,LU S M,et al.Processing technology of mixed jam of red bayberry and blueberry residue[J].Jiangsu Agricultural Science,2017,45(12):139-141.
[11] 刘超.双螺杆挤压膨化方便粥配方及工艺参数优化[D].重庆:西南大学,2020:13-14.LIU C.Optimization of formula and process parameters of twin screw extrusion instant porridge[D].Chongqing:Southwest University,2020:13-14.
[12] 胡秋丽,李亚东,孙海悦,等.响应面法优化蓝莓果实活性物质提取工艺研究[J].中国果树,2017(3):16-21.HU Q L,LI Y D,SUN H Y,et al.Optimization of extraction process of active substances from blueberry fruit by response surface methodology[J].China Fruits,2017(3):16-21.
[13] 于泽源,赵剑辉,李兴国,等.大孔树脂—中压柱层析联用分离纯化蓝莓花色苷[J].食品科学,2018,39(1):118-123.YU Z Y,ZHANG J H,LI X G,et al.Separation and purification of blueberry anthocyanins by macroporous resin medium pressure column chromatography[J].Food Science,2018,39(1):118-123.
[14] 王洁洁,邵子晗,韩晶,等.挤压重组紫薯米工艺优化及其抗氧化活性研究[J].食品工业科技,2020,41(8):137-142,150.WANG J J,SHAO Z H,HAN J,et al.Process optimization and antioxidant activity of extruded recombinant purple potato rice[J].Science and Technology of Food Industry,2020,41(8):137-142,150.
[15] 方浩标,郑经绍,许立益,等.紫糙米粉挤压工艺优化及其理化性质分析[J].食品工业科技,2021,42(10):195-202.FANG H B,ZHENG J S,XU L Y,et al.Optimization of extrusion process and analysis of physical and chemical properties of purple brown rice flour[J].Science and Technology of Food Industry,2021,42(10):195-202.
[16] QIU Y,LIU Q,BETA T.Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids[J].Food Chemistry,2010,121(1):140-147.
[17] WU Y,XU L,LIU X,et al.Effect of thermosonication treatment on blueberry juice quality:Total phenolics,flavonoids,anthocyanin,and antioxidant activity[J].LWT,2021,150:112021.
[18] SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chemistry,2008,113(4):1 202-1 205.
[19] DONLAO N,OGAWA Y.Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion[J].LWT,2018,89:648-656.
[20] JANG H H,KIM H W,KIM S Y,et al.In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside,an anthocyanin isolated from purple-fleshed sweet potato[J].Food Chemistry,2019,272:688-693.
[21] FANG Z,ZHANG Y,LU Y,et al.Phenolic compounds and antioxidant capacities of bayberry juices[J].Food Chemistry,2009,113(4):884-888.
[22] 陈子意.槟榔芋全粉挤压膨化特性的研究[D].福州:福建农林大学,2015:9-18.CHEN Z Y.Study on extrusion characteristics of areca taro powder[D].Fuzhou:Fujian Agriculture and Forestry University,2015:9-18.
[23] HIRTH M,LEITER A,BECK S M,et al.Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food[J].Journal of Food Engineering,2014,125:139-146.
[24] 林莹.低能量挤压食品生产工艺研究[D].杭州:浙江工业大学,2012:29-33.LIN Y.Research on production technology of low energy extruded food[D].Hangzhou:Zhejiang University of Technology,2012:29-33.
[25] 王章桃.挤压膨化与微生物发酵联用技术对改善冲调米糊品质的研究[D].武汉:武汉轻工大学,2019:10-12.WANG Z T.Study on improving the quality of prepared rice paste by extrusion and microbial fermentation[D].Wuhan:Wuhan Polytechnic University,2019:10-12.
[26] 邱婷婷,熊华,朱雪梅,等.滚筒干燥和挤压膨化对黑色谷物理化性质及储藏稳定性的影响[J].食品科学,2020,41(21):73-83.QIU T T,XIONG H,ZHU X M,et al.Effects of drum drying and extrusion on physicochemical properties and storage stability of black grain[J].Food Science,2020,41(21):73-83.
[27] 贺也.挤压膨化制备方便杂粮粉的工艺研究[D].长沙:湖南农业大学,2016:21-26.HE Y.Study on the preparation of convenient coarse grain flour by extrusion[D].Changsha:Hunan Agricultural University,2016:21-26.
[28] 张颍,姜启兴,许艳顺,等.挤压加工对谷物早餐粉膳食纤维成分和物理性质的影响[J].食品与机械,2014,30(3):19-24.ZHANG Y,JIANG Q X,XU Y S,et al.Effect of extrusion physical properties and functional ingredients of high fiber cereal breakfast powder[J].Food & Machinery,2014,30(3):19-24.
[29] 周笑犁,杜斌,周艳,等.蓝莓皮渣花色苷粗提物的抗氧化性[J].食品与发酵工业,2017,43(6):181-186.ZHOU X L,TU B,ZHOU Y,et al.Study on antioxidant activity of anthocyanins from crude extract of blueberry pomace[J].Food and Fermentation Industries,2017,43(6):181-186.
[30] 段云龙,梁毅,李冰,等.茶多酚对面包品质及面包酚类物质抗氧化能力的影响[J].食品科技,2016,41(8):137-142.DUAN Y L,LIANG Y,LI B,et al.Effect of tea polyphenols on the bread quality and polyphenols antioxidant activity[J].Food Science and Technology,2016,41(8):137-142.
[31] 金永学,冯建国,郑淘,等.蓝莓的功能成分,保健作用及其开发利用[J].食品与机械,2020,36(5):231-236.JIN Y X,FENG J G,ZHENG T,et al.Functional components,health function and utilization of blueberry[J].Food & Machinery,2020,36(5):231-236.
[32] 雷良波,周剑丽,黄叶强,等.蓝莓果渣花色苷提取工艺优化及抗氧化活性比较研究[J].食品工业科技,2018,39(21):178-184.LEI L B,ZHOU J L,HUANG Y Q,et al.Optimization of extraction conditions of anthocyanin from blueberry pomace and its antioxidant activity[J].Science and Technology of Food Industry,2018,39(21):178-184.
[33] 张盼盼,王丽,时志军,等.蓝莓果渣花青素的超声辅助提取工艺优化[J].食品与机械,2017,33(2):152-157.ZHANG P P,WANG L,SHI Z J,et al.Optimization of extraction process for anthocyanins from blueberry pomace by response surface methodology[J].Food & Machinery,2017,33(2):152-157.