稻谷储存时间对米排粉碎粉率和柔韧性的影响  

Effect of Paddy Storage on the Flexibility of Rice Noodles

作　　者：陈嘉东[1] 梁兰兰[1] 杨晓泉[2] 朱浩权 吴军辉[1] 赵志敏[1] 

机构地区：[1]广东省粮食科学研究所,广州510050 [2]华南理工大学轻工与食品学院,广州510641 [3]东莞市金燕粮油食品有限公司,东莞523325

出　　处：《中国粮油学报》2011年第5期7-11,共5页Journal of the Chinese Cereals and Oils Association

基　　金：粤港关键领域重点突破项目(2008A024200005)

摘　　要：用不同储存时间的早籼稻谷经碾磨粉碎后制作米排粉,研究了稻谷储存时间对米排粉碎粉率和柔韧性的影响,用红外光谱和X射线衍射测定了米排粉中米淀粉的晶体特性。结果表明,延长稻谷储存时间可以减少米排粉碎粉率,增加柔韧性。宜选用稻谷储存时间超过15个月的稻谷制作米排粉。米排粉中的米淀粉原有A型晶体结构消失,形成了在2θ为13°和20°有明显吸收峰的新的晶体结构。延长稻谷储存时间,有利于米排粉中的米淀粉形成更富柔韧性的B型、V型混合的晶体结构。The effect of paddy ageing time on the chip ratio and flexibility of Cantonese rice noodles has been evaluated, including changes of starch crystallinity by infrared spectroscopy and X- ray diffractometry. Long ageing time of paddy increased the flexibility and decreased the chip ratio of rice noodles. Paddy stored for over 15 months was good for processing Cantonese rice noodles. A style structure of rice starch disappeared and new crystal style was found in rice noodles ,which had a significant absorption peak on 13 ° and 20 ° 20 angles. The ageing of paddy benefited rice noodles to develop better B and V mixed crystal style structure ,which provided more flexibility for rice noodles.

关 键 词：米排粉稻谷储存时间 碎粉率柔韧性淀粉晶体特性 

分 类 号：TQ432.2[化学工程]