不同制粉方法对蜡质玉米粉糊的流变特性影响的研究  

Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways

作　　者：龚魁杰[1,2] 董海洲[2] 徐秋萍[1] 祁国栋[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2009年第3期95-99,共5页Food Science

摘　　要：本实验对蜡质玉米粉糊的流变特性进行研究,建立相应的流变模型,并研究制粉方法对流变特性的影响。结果表明:蜡质玉米粉糊为假塑性流体,糊的剪切应力与表观黏度受剪切速率、温度等影响,分别呈幂函数关系;剪切应力与表观黏度的变化存在一定的浓度效应,6%浓度为变化的拐点;挤压膨化制粉所得流体表现出近似牛顿流体特征;湿法制粉最有利于保持粉体胶黏特性。Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied,and rheological models were established.The results indicated that waxy corn flour paste is pseudoplastic fluid,and the shear stress and apparent viscosity are affected by shear rate,concentration and temperature,which have power function relationship each other.A special change in the shear stress or apparent viscosity depends on concentration,and 6% concentration is the inflection point.Furthermore,t...

关 键 词：蜡质玉米粉 流变特性 挤压膨化 湿法制粉 

分 类 号：TS201.7[轻工技术与工程—食品科学]