制备温度对功能性米粉粉质特性及冲调特性的影响

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中图分类号：TS213.3 文献标志码：A 文章编号：1000-9973（2025）11-0067-05

Abstract： In this study，three functional substances such as blueberry powder，soybean lecithin and taurine are added into rice emulsion at different temperatures to prepare instant functional rice flour. The effects of different preparation temperatures on the sensory quality，powder properties，solubility，swelling degree，caking rate and nutrients of functional rice flour are compared. The results show that different preparation temperatures have a significant effect on the sensory quality of functional rice flour （ （P<0.05） ， with RF-5O having the highest score and RF-7O having the lowest score. Preparation temperatures have significant effects on the bulk density，angle of repose and color of functional rice flour （ ⋅P<0. 05 ）.RF-50 has the finest powder but average fluidity，and RF-3O has good fluidity but small lumps. Preparation temperatures have significant effects on the solubility，sweling degree，stability of brewing and caking rate of functional rice flour （P<0.05） ，and the brewing indexes of RF-5O are the best. Preparation temperatures significantly affect the content of various nutrients in functional rice flour （P<0.05 ），and RF-5O has the highest indexes of various nutrients. Therefore，the quality of functional rice flour prepared at 50∘C is the best. This study makes the research and development of functional rice flour develop in the direction of personalization，nutrition and functionality，helping consumers maintain and promote health while enjoying delicious food.

Key Words： functional rice flour；preparation temperature；brewing；powder； nutritional composition

在当今社会，随着人们生活水平的提高和健康意识的增强，对食品的营养价值和健康功效提出了更高的要求。（剩余8263字）