论文资料-麸炒论文：薏苡仁营养养成分分析及脱脂薏苡仁的综合利用（word）可编辑

论文资料-麸炒论文：薏苡仁营养养成分分析及脱脂薏苡仁的综合利用（word）可编辑 麸炒论文:薏苡仁营养养成分分析及脱脂薏苡仁的综合利用 【中文摘要】本论文对麸炒前后薏苡仁中主要营养成分的变化进 氨基丁酸的含量、比较行了分析、测定了薏苡仁中有效活性成分γ- 研究了薏苡仁淀粉的性质,探讨了脱脂薏苡仁的综合利用,即酶解脱脂薏苡仁制备薏苡仁乳饮料,同时回收薏苡仁淀粉。1.麸炒前后薏苡仁主要营养成分的变化生薏苡仁中蛋白质含量为18.31%,脂肪含量为5.61%,多糖含量为5.28%;麸炒后的薏苡仁中蛋白质含量为15.75%,脂肪含量为4.84%,多糖含量为3.81%,即麸炒后薏苡仁中的主要营养成分均有一定的损失。2.利用高效液相色谱法测定薏苡仁中γ-氨基丁酸的含量,实验结论为:γ-氨基丁酸在薏苡仁中的平均含量为20.8mg/100g。3.比较研究了薏苡仁淀粉的性质薏苡仁淀粉颗粒多呈现类球形和椭圆形,较玉米、甘薯淀粉颗粒稍大,脱脂与未脱脂薏苡仁淀粉在形态上无差别;薏苡仁淀粉糊的黏度随剪切速率的增大迅速下降,即其抗剪切能力差,而玉米淀粉糊和甘薯淀粉糊的抗剪切能力较好;脱脂薏苡仁淀粉糊的透明度最大,其次为未脱脂薏苡仁淀粉糊,但二者相差不大,玉米和甘薯淀粉糊的透明度较小;薏苡仁淀粉糊较难凝沉,而玉米和甘薯淀粉糊较易凝沉;薏苡仁淀粉糊的冻融稳定性良好,而甘薯和玉米淀粉糊的冻融稳定性较差;与玉米淀粉和甘薯淀粉的蓝值相比较,薏苡仁淀粉的蓝值最小;薏苡仁淀粉较玉米淀粉和甘薯淀粉更易于消化,其消化率可达95%;脱脂薏苡仁淀粉与未脱脂薏苡仁淀粉性质基本一致,仅淀粉糊透明度略有差异:脱脂薏苡仁淀 粉糊的透明度略大于未脱脂薏苡仁淀粉糊。4.通过感官评定实验和稳 定性实验确定了薏苡仁乳饮料的配方为:1.2%o甜菊糖,2%麦芽糊 精,6%全脂奶粉,0.6%oCMC,92.82%薏苡仁酶解液,制得的薏苡仁乳饮 料呈乳白色,营养丰富、香甜适中、口感优良、稳定性好,具有薏苡仁 米香味和牛奶乳香味。 【英文摘要】The main nutrients change of coix seed after heating with bran was analysed, the content ofγ-aminobutyric acid in coix seed was determined, the properties of coix seed starch was studied comparatively and the comprehensive utilization of defatty coix seed was investigated, that was the preparation of the milk beverage of defatty coix seed by enzymolysis and the recycling of starch in coix seed.1. The main nutrients change of coix seed after heating with branThe protein content was 18.31%, the fat content was 5.61% and the polysacch-arides content was 5.28% in coix seed without heating with bran; the protein content was 15.75%, the fat content was 4.84% and the polysaccharides content was 3.81% in coix seed heating with bran. That was to say the main nutrients of coix seed had certain loss after heating with bran.2. The content ofγ-aminobutyric acid in coix seed was determined by HPLC, which was 20.8mg/100g.3. The properties of coix seed starch was studied comparativelyThe particle of coix seed starch largely presented like spherical or oval, which was a little bigger than the particle of corn and sweet potato starch; there was no difference in morphology between defatty coix seed starch and coix seed starch. The viscosity of coix seed starch paste declined rapidly with the increase of shear rate, namely the ability of its anti-shearing was poor, while the ablility of the starch paste of corn and sweet potato were better. The starch paste of defatty coix seed had the biggest luminousness, then the starch paste of coix seed, however, both were near. The transparency of corn and sweet potato starch paste were smaller. The starch paste of coix seed was hard to coagulate sink, compared with the starch paste of corn and sweet potato. The freeze-thaw stability of coix seed starch paste was much better than corn and sweet potato starch paste.The blue value of coix seed starch was smaller than corn and sweet potato starch. The coix seed starch was easier to digest than corn and sweet potato starch and its digestibility was up to 95%. The starch properties of defatty coix seed and coix seed were identical except the transparency of the starch paste, which of defatty coix seed was slightly bigger than coix seed. 4. The formula of the milk beverage of coix seed was 1.2‰ stevioside,1% maltodextrin,6% Nestle full cream powdered milk,0.6‰CMC and 92.82% coix seed enzymatic hydrolysates. The product was rich in nutrition and sweet moderate, had good stability, fine taste, rice aroma and milk frankincense flavour. 【关键词】麸炒 薏苡仁 γ-氨基丁酸 脱脂薏苡仁 乳饮料 淀粉 【英文关键词】heating with bran coix seed γ -aminobutyric acid defatty coix seed milk beverage starch 【目录】薏苡仁营养养成分分析及脱脂薏苡仁的综合利用 摘 要 3-4 ABSTRACT 4-5 第1章 绪论 11-22 1.1 薏 苡仁研究进展 11-21 1.1.1 薏苡仁概述 11 1.1.2 薏苡 仁营养化学成分的研究 11-17 1.1.3 薏苡仁的药理研究 17-19 1.1.4 薏苡仁的应用现状 19-21 1.2 本课题主 要研究内容、创新点和科学意义 21-22 1.2.1 主要研究内容及 创新点 21 1.2.2 研究价值与意义 21-22 第2章 麸炒 前后薏苡仁中主要营养成分分析 22-27 2.1 引言 22 2.2 仪器与试剂 22-23 2.2.1 实验仪器 22 2.2.2 材料与试剂 22-23 2.3 材料来源及处理 23 2.4 实验方法 23-24 2.4.1 蛋白质含量的测定 23 2.4.2 脂肪含量的测定 23 2.4.3 多糖含量的测定 23-24 2.5 结果与讨论 24-26 2.5.1 结果 25-26 2.5.2 讨论 26 2.6 本章小结 26-27 第3 章 薏苡仁中γ-氨基丁酸含量的测定 27-32 3.1 引言 27 3.2 仪器与试剂 27-28 3.2.1 实验仪器 27 3.2.2 材料与试剂 27-28 3.3 实验方法 28-29 3.3.1 样液的制备 28 3.2.2 品储备溶液的配制 28 3.3.3 色谱条件 28 3.3.4 GABA的衍生 28-29 3.3.5 标准曲线的绘制 29 3.3.6 样液的测定 29 3.4 实验结果 29-31 3.4.1 GABA标准曲线 29-30 3.4.2 样液中GABA含量 30-31 3.4.3 薏苡仁中GABA含量 31 3.5 本章小结 31-32 第4章 薏苡仁淀粉性质的研究 32-44 4.1 引言 32 4.2 仪器与试剂 32-33 4.2.1 实验仪器 32 4.2.2 材料与试剂 32-33 4.3 实验方法 33-35 4.3.1 样品的制备 33-34 4.3.2 淀粉的颗粒形态 34 4.3.3 淀粉糊的表观黏度 34 4.3.4 淀粉糊的透明度 34 4.3.5 淀粉糊的凝沉特性 34 4.3.6 淀粉糊的冻融稳定性 34 4.3.7 淀粉的蓝值 34-35 4.3.8 淀粉的消化率 35 4.4 实验结果与讨论 35-42 4.4.1 淀粉的颗粒形态 35-36 4.4.2 淀粉糊的表观黏度 36-37 4.4.3 淀粉糊的透明度 37-38 4.4.4 淀粉糊的凝沉特性 38-39 4.4.5 淀粉糊的冻融稳定性 39-40 4.4.6 淀粉的蓝值 40-41 4.4.7 淀粉的消化率 41-42 4.5 本章小结 42-44 第5章 薏苡仁乳饮料的研制 44-55 5.1 引言 44 5.2 仪器与试剂 44-45 5.2.1 实验仪器 44 5.2.2 材料与试剂 44-45 5.3 实验方法与结果 45-53 5.3.1 薏苡仁酶解液的制备 45-46 5.3.2 感官评定实验 46-51 5.3.3 稳定性实验 51-53 5.3.4 薏苡仁乳饮料的理化指标 53 5.4 本章小结 53-55 第6章 结论与展望 55-57 6.1 结论 55-56 6.2 展望 56-57 致谢 57-58 参考文献 58-63 攻读学位期间的研究成果 63