米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究  

Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

作　　者：陈德文[1,2] 沈伊亮[1] 吴鹏[1] 李秀娟[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]义乌市产品质量监督检验所,浙江义乌322000

出　　处：《食品科学》2009年第10期114-117,共4页Food Science

基　　金：湖北省农业科技创新中心-特色农产品深加工及综合利用创新团队项目(2007AA003)

摘　　要：探讨蒸煮工艺对大米淀粉颗粒特性的影响,为米发糕的工业化生产提供科学依据。应用扫描电子显微镜(SEM)、X-射线衍射和差示扫描量热仪(DSC)对米发糕进行了分析测试。随着压热的不断增大,淀粉的颗粒形貌逐渐崩溃,特征衍射峰逐渐变弱并消失,结晶度也逐渐降低,吸热焓变小。当压力达到0.2MPa时,其结晶区域完全消失。蒸煮工艺对大米淀粉颗粒形貌影响较大,压热处理会破化大米淀粉的结构。The characteristics of starch granule in steamed rice cakes at different pressures were analyzed by using SEM, X- ray and DSC. Results indicated that with the pressure increasing, the starch granule structure was damaged gradually, and the characteristic diffraction peaks fell down and even disappeared, meanwhile the crystallinity declined and endothermic enthalpy reduced as well. When the pressure was 0.2 MPa, no crystal region was observed in the starch granule. In conclusion, high pressure could damage the starch granule structure in steamed rice cake.

关 键 词：米发糕 蒸煮工艺 淀粉颗粒 特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]