加工精度对米粉老化进程的影响  

Effect of degree of milling on the retrogradation rice flour

作　　者：夏文[1] 钟业俊[1] 官斌 刘成梅[1] 罗舜青[1] 刘伟[1] 徐兴凤[1] 左艳娜[1] 艾亦旻[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西省质量技术监督行政许可评审中心.江西南昌330047

出　　处：《食品工业科技》2013年第2期160-162,166,共4页Science and Technology of Food Industry

摘　　要：以质构、RVA、X-衍射和红外光谱为检测手段,分析不同加工精度(0%、3%、6%、9%)大米米粉糊化后的老化进程。结果表明,不同加工精度的米粉凝胶在4℃贮藏过程中,硬度、糊化温度、回复值、结晶度、红外(1047cm-1/1022cm-1)处吸光度比值均逐渐上升,粘度逐渐下降;贮藏前3d,各指标均变化较快,第7d后趋于平缓,表明前3d米粉糊迅速老化,第7d后老化基本完成。相同老化时间下,糙米米粉凝胶的加工精度与硬度、糊化温度、回复值、结晶度和红外吸光度比值成正比,与粘度成反比,即加工精度越高,老化越快。Methods such as Textural,RVA,X-ray diffraction and Infrared spectroscopy were used to analyze the different milling degree （0% ,3% ,6% ,and 9% ） of rice flour that undergo retrogradation. The result had shown that rice flour gels with different milling degree at 4℃ storage condition,increased of hardness,pasting temperature,recovery value,degree of crystallinity and infrared of 1047cm -1 /1022cm -1 absorbance ratio were observed while the viscosity decreases. During the first 3d of storage,various datas were found to be faster. However,after 7d,changes were consistent. This indicated that rice flour undergoes rapid retrogradation during the first 3d and the retrogradation process had been completed after 7d. Within the same aging time,the milling degree of brown rice gel was proportional to hardness,pasting temperature,recovery value,degree of crystallinity and infrared absorbance ratio but inversely proportional to stickiness. It could be concluded that higher milling degree lead to a faster retrogradation.

关 键 词：加工精度 老化 RVA 质构 红外 X衍射 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]