玉米全粉对方便米线原料粉浆流变特性的影响  

Effect of addition of maize flour in raw materials of instant rice noodles on rheological properties of mixed systems

作　　者：胡陵[1] 刘鑫[1] 孟岳成[1] 陈杰[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品工业科技》2012年第19期134-137,共4页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(2009C12017)

摘　　要：为了考察玉米全粉的添加对方便米线原料粉凝胶及流变特性的影响,以四种大米混合为原料,通过添加21%、23%、25%、27%、29%等五种不同含量的玉米全粉,研究其混合体系的流变学特性。结果表明,玉米全粉和方便米线原料大米混合粉浆凝胶体系随着玉米全粉添加量的增大,流体的假塑性不断增强,剪切稀化的现象越明显;当其添加量大于23%时,混合粉浆凝胶的黏稠度逐渐减小,流动性增强,体系开始形成的新的网络结构逐渐趋于稳定;23%和29%添加量体系的G'明显高于其他添加量,未添加的体系G″对频率依赖性大于已添加玉米全粉的混合粉浆,而体系G'对频率的依赖性却不受添加量的影响。It was aimed to investigate the effect of maize flour in raw materials of instant rice noodles on rheological properties of mixed systems,study was made with the addition of 21%,23%,25%,27%,29% of maize flour respectively in raw materials of instant rice noodles,mixed with four different kinds of rice.The results showed that the mixed systems with flour of rice and maize were typical pseudoplastic fluids,the extent of pseudoplasticity and shear-thinning enhanced with the increase of addition of maize flour.When the content of maize flour was above 23%,consistency of the mixed systems decreased,fluidity increased and a new stable structure began to come into being.The content were 23% and 50%,the value of G＇ of the system was much greater than those of other contents,the values of G＂ of systems with maize flour were less frequency-dependent than the system without maize flour,while frequency-dependence of G＇ had nothing to do with the additive amount.The conclusion suggested the variation regularity of rheological parameters in production and provided a preliminary theoretical basis on the rational selection of raw materials of rice noodles.

关 键 词：方便米线 原料 玉米全粉 混合粉浆 流变特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]