【摘要】 采用现代机械化生产弋阳年糕,通过比较分析加工过程中不同阶段年糕样品质构、感官、有序结构和体外消化特性的变化,研究加工过程对弋阳年糕品质及体外消化特性的影响。结果表明熟化后年糕的淀粉吸水膨胀,淀粉分子链内和链间互相纠缠,终点（180 min）淀粉水解率显著增加,估计血糖生成指数（EGI）增大83.42%。挤压成型后年糕蒸煮损失从10.83%降低至0.73%,硬度、弹性和咀嚼性显著增大,口感显著提升;高温灭菌后年糕的年糕自旋-自旋弛豫时间（T₂）从8.39增加至9.52 ms,淀粉相对结晶度降低至4.41%;经过2个月的储藏,年糕的硬度、胶着性和淀粉的有序程度显著增加,感官评价降低,估计血糖生成指数（EGI）增大至83.76。加工过程中弋阳年糕品质和消化特性的变化为其米制品生产工艺提供了理论参考。更多还原

【Abstract】 The modern mechanized production of Yiyang rice cake was considered in this work, and the effect of processing on the quality and in vitro digestion of rice cake was investigated by comparing and analyzing the changes in texture, sensory, ordered structure and in vitro digestion characteristics of these samples at different stages of the processing process.The results showed that the gelatinized starch of the rice cake swelled and the starch chains were entangled with each other, while the starch hydrolysis rate at the end point（180 min） was significantly increased and the estimated glycemic index（EGI） was increased by 83.42%.After extrusion molding, the cooking loss of rice cake decreased from 10.83% to 0.73%,its hardness, springiness and chewines increased significantly, and its taste improved significantly.The spin-spin relaxation time（T₂） increased from 8.39 to 9.52 ms and the relative crystallinity of starch decreased to 4.41% after high temperature sterilization.After 2 months of storage, the hardness, gumminess and the order degree of starch of the rice cake increased significantly but the sensory evaluation decreased and the EGI value increased to 83.76.The changes of quality and in vitro digestibility of Yiyang rice cake during processing provided theoretical reference for the production optimization of rice products.更多还原