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作 者:肖少香[1] 刘潇耀 XIAO Shaoxiang;LIU Xiaoyao(Hunan Vocational College of Science and Technology,Changsha 410004;Hunan Information College,Changsha 410151)
机构地区:[1]湖南科技职业学院,长沙410004 [2]湖南信息学院,长沙410151
出 处:《食品科技》2019年第12期177-182,共6页Food Science and Technology
摘 要:米粉是南方广泛食用的早餐食品之一,选取直链淀粉含量不同的3个早籼稻品种用于制作鲜米粉,并探明混合大米粉对新鲜米粉品质的影响。基于不同质量百分比对直链淀粉含量不同的3个早籼稻品种进行混合,通过测定纯品种和混配大米粉的化学成分、糊化特性及其制成的米粉的质构特性,并将混配预测值与实际值进行比较分析。结果表明,混配大米粉的化学成分(直链淀粉含量和蛋白质含量除外)是可预测的;不同直链淀粉含量稻米品种混配大米粉的糊化特性,特别是最终黏度和回生值,存在非加和性行为,是不可预测的;米粉的硬度和凝聚性存在非加和性行为,而黏性和弹性可以通过大米粉的混配比例预测而得。所以在实际米粉加工过程中混配导致的米粉品质的非加和性行为是需要考虑的因素,从而得到更理想的米粉品质。Rice noodles are one of breakfast foods which are widely consumed in southern China.Three kinds of early indica rice with different amylose content were selected to produce fresh rice noodles and the effect of mixed rice flour on the quality of fresh rice noodles was also been investigated.These three kinds of early indica rice with different amylose content were mixed based on different mass percent.The chemical composition,pasting properties and texture characteristics of the pure rice flour and mixed rice flour were determined and the predictive value of mixed rice flour was analyzed and compared with the actual value.The results showed that,expect the content of amylose and protein,the chemical composition of mixed rice flour was predictable.The pasting properties of mixed rice flour with different amylose content had non-additive behavior which was unpredictable,especially for the final viscosity and retro-graduation value.The hardness and cohesion level had non-additive behavior and the viscosity and elasticity can be predicted by the mixing ratio of rice flour.So the non-additive behavior of rice flour quality caused by mixing during the the process of actual rice noodles producing needs to be considered in order to obtain the ideal quality of rice noodles.
分 类 号:TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]
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