超微粉对直接挤出制备米粉品质的影响  

EFFECT OF ULTRAFINE POWDER ON QUALITY OF RICE NOODLES PRODUCED BY DIRECT EXTRUDING

作　　者：范运乾[1] 豆洪启[1] 杨波涛[1] 张瑞莉[1] 李盘欣 安红周[1] 

机构地区：[1]河南工业大学粮油食品学院,国家粮食局粮油食品工程技术研究中心,河南郑州450001 [2]河南省南街村(集团)有限公司,河南临颖462600

出　　处：《河南工业大学学报（自然科学版）》2012年第4期36-40,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：中国博士后科学基金资助项目(200904600855)

摘　　要：为研究超微粉碎对米粉凝胶品质的影响,采用气流超微粉碎系统超微粉碎籼米,把超微粉按不同比例添加至2种颗粒度(80目和120目)的籼米粉中,研究混合粉破损淀粉含量和粒度分布变化对米粉糊化性质的影响,对添加不同比例超微粉的混合粉制作的米粉进行煮沸损失、质构和白度的测试.结果表明:添加超微粉可提高破损淀粉含量,减小平均粒径,降低糊化温度,减少煮沸损失,增加米粉咀嚼性和改变米粉白度;添加同等比例的超微粉80目米粉煮沸损失、白度值均高于120目粉,咀嚼性低于120目粉;添加少量(25%)超微粉能改善米粉表面光滑度,添加量大于50%时米粉出现部分膨化现象.In order to study the effect of ultrafine powder on gelatinization property of rice noodles, we ground long rice through an airflow superfine grinding system, then added ultrafine powder into two long rice flour samples with the particle size of 80 meshes and 120 meshes according to different ratios, and studied the effects of damaged starch content and particle size distribution of the flour mixture on the gelatinization property of rice noodles. We determined cooking loss, texture and whiteness of rice noodles made of the flour mixture with different contents of ultrafine powder. The results showed that the addition of ultrafine powder could improve the content of damaged starch, reduce the average particle size, lower the gelatinization temperature, reduce cooking loss, improve chewiness and change whiteness of rice noodles. For rice noodles with the same content of ultrafine powder, the cooking loss and the whiteness of the rice noodles made of rice flour with particle size of g0 meshes were higher than those of the rice noodles made of rice flour with particle size of 120 mesh, and the chewiness of the former was lower than that of the latter. A little amount of ultrafine powder （25%） could improve the surface smoothness of the rice noodles, and the rice noodles might expand partially when the addition amount ofultrafine powder was larger than 50%.

关 键 词：超微粉碎 米粉 糊化特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]