超微细粉碎技术对糯玉米粉加工特性影响的研究  

Effects of Superfine Grinding on Processing Properties of Waxy Corn Powder

作　　者：祁国栋[1] 张炳文[2] 王运广[1] 卜德强[1] 徐秋萍[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]济南大学食品科学与营养系,山东济南250002

出　　处：《食品科学》2008年第9期146-149,共4页Food Science

基　　金：济南市科技攻关项目(200705109)

摘　　要：为拓展糯玉米超微细粉的应用范围,本实验对糯玉米超微细粉与普通粉碎的糯玉米粉在溶解度、高温持水力、酶解率、糊化液的透光率与沉降性能等加工特性方面进行了对比试验。结果发现,200目糯玉米超微细粉比普通粉碎的60目糯玉米粉的溶解度、高温持水力、酶解率、糊化液的透光率等特性均有明显改善或提高;冻融稳定性降低,凝沉性加大。To extend application range of superfine powder of waxy corn, its all kinds ofmaehining properties were studied as compared with the conventional coarse powder.The results showed that the solubility, the water-holding capacity at high temperature, the rate of hydrolysis with enzyme and the gelatin transparency of 200-mesh superfine powder waxy corn are obviously higher than those of 60-mesh common waxy corn poweder, and its freeze-thaw stability is weak its but retrogra- dation is strong.

关 键 词：超微粉碎 糯玉米 加工特性 

分 类 号：TS234.1[轻工技术与工程—粮食、油脂及植物蛋白工程]