乳酸改性工艺对糯米粉抗老化特性的影响  

Effect of lactic Acid-modified procession on the anti-aging properties of glutinous rice flour

作　　者：王娟[1] 孙彩玉[1] 杜弘坤[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与机械》2010年第1期26-30,共5页Food and Machinery

摘　　要：以凝沉性和糯米糕团硬度为试验指标,研究乳酸改性工艺对糯米粉抗老化特性的影响。采用单因素试验和回归正交试验分别考察乳酸浓度、浸泡时间、液料比、剪切速率和剪切时间对糯米粉抗老化综合指标的影响。结果表明:各因素影响大小依次为:乳酸浓度>剪切时间>剪切速率>浸泡时间>液料比;采用二次回归正交分析对乳酸改性工艺进行优化,得到的数学模型拟合度较高,优化工艺参数为:乳酸浓度0.45%,浸泡时间5h,浸泡液料比3∶1(V∶W),剪切速率15000r/min,剪切时间20min,在此条件下制得的糯米粉具有优良的抗老化特性。Use of retrogradation and the glutinous rice cake hardness as the main study indicators, the impact of lactic acid-modified process on the anti-aging properties of glutinous rice flour is studied. Using single--factor test and quadratic regression orthogonal experiment to study the impact of lactic acid concentration, soaking time, liquid-feed ratio, shearing rate and shearing time on the composite indication. Results showed that the order of various factors impacting on anti-aging properties of glutinous rice flour is： lactic acid con centration, shearing time, shearing rate, soaking time and liquidfeed ratio. And their optium conditions were as follows lactic acid concentration0.45% （V ： V）, immersion time 20 min, shear rate 15 000 r/min, immersion time 5h and soak to material 3 ： 1（V ： W）, respectively. Under the conditions, the anti aging properties of glutinous rice flour is very good.

关 键 词：乳酸改性 糯米粉 抗老化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]