绿豆粉丝生产中淀粉粉团的流变特性研究  

Rheology Study on Starch Dough in Processing Mung Bean Starch Noodle

作　　者：谭洪卓[1] 谷文英[1] 高虹[1] 陆建安[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品科学》2006年第9期100-106,共7页Food Science

摘　　要：通过考察绿豆淀粉粉团在不同温度(20、30、40和50℃)、不同含水量(44%、47%、50%和53%)、不同淀粉糊含量(0%、12%、24%、36%和50%)、不同剪切速率(0.1、1、10、100和500s-1)和分别恒定剪切速率10s-1和100s-1从20℃到60℃连续升温扫描的条件下的流变特性,得出含水量47%,含淀粉糊量24%的粉团在温度为40℃,剪切速率在10～100s-1范围内最适合在绿豆粉丝生产中淀粉粉团的搅拌、输送和漏粉垂丝;同时用幂律方程、Cross方程和Herschel-Bulkley方程来描述粉团的流变特性,发现Cross方程比幂律方程拟合精度更高,而Herschel-Bulkley方程则适于描述纯淀粉浆团的流变状态和作为淀粉粉团在某些条件下流变状态描述的补充;并对其流变机理用颗粒在流场中的取向理论、胀容现象和触变流动现象进行了探讨。The rheological properties of mung bean starch dough at different temperature（20, 30, 40 and 50℃）, different moisture content（44%,47%,50% and 53%）, different starch paste content（0%, 12%, 24%, 36% and 50%）, different shear rate（0.1, 1,10, 100 and 500s^-1） and temperature rise from 20℃ to 60℃ at a constant shear rate were studied. The results showed that the mung bean starch dough with moisture content 47%, starch paste content 24% with shear rate from 10s^-1 to 100s^-1 were regarded as the optimal dough to mix round, feed, hang in making starch noodles. The rheological properties of mung bean starch dough were explained by Power Law equation, Cross equation and Hreschel-Bulkley equation. Among these equations, Cross equation was more suitable to rheological properties of mung bean starch dough than Power Law equation, while Hreschel-Bulkley equation was suitable to pure mung bean starch slurry and supplement explaining rheological properties of mung bean starch dough at other conditions. We had also discussed the rheological mechanism of mung bean starch dough by the tropism theory of granule in flow field, the dilantancy phenomenon and the thixotropy flow phenomenon.

关 键 词：绿豆淀粉粉团 流变特性 Cross方程 Herschel-Bulkley方程 机理探讨 

分 类 号：TS201.21[轻工技术与工程—食品科学]