关桦楠,迟振东,吴永存,陈彦宇

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

该研究以微波冻干处理后的发芽糙米粉为原料，以吸水指数和水溶指数结合模糊数学感官评分为指标，研究黑豆粉、抗性糊精和赤藓糖醇的添加量对营养复配预熟化发芽糙米粉品质的影响，并对复配发芽糙米粉的营养特性、卫生指标和贮藏稳定性进行分析。研究结果表明，营养复配发芽糙米粉的最优配方为黑豆粉添加量20%、抗性糊精添加量8%、赤藓糖醇添加量4%。复配糙米粉营养价值提高，卫生指标符合国家标准，在贮藏120 d后新鲜度变差但仍高于原粮糙米。

关键词(KeyWords)： 发芽糙米;模糊数学感官评价;微波预熟;营养复配糙米粉

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省自然科学基金项目(2022LHC046);; 黑龙江省博士后科研启动项目(LBH-Q19027);; 黑龙江省领军人才支持计划(2020376);; 中央财政支持地方高校发展专项(YSL036)

作者(Author): 关桦楠,迟振东,吴永存,陈彦宇

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