剪切测试条件对大米凝胶特性测定结果的影响  

Effect of Test Conditions of Shear Probe on the Gel Properties of Rice

作　　者：张玉荣[1] 周显青[1] 郎凯红[1] 于素平[2] 郝伟[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]国家粮食局科学研究院北京东方孚德技术发展中心,北京100037

出　　处：《粮食加工》2013年第5期36-39,共4页Grain Processing

基　　金："十一五"国家科技支撑计划项目:糙米集装储运减损技术和设备研发与示范--糙米储藏品质控制指标体系研究(2009BADA0B02-1)

摘　　要：采用物性仪剪切探头对大米凝胶特性进行测试,研究凝胶试样制备和剪切测定参数对大米凝胶特性各指标测定结果及其重现性的影响。结果表明,大米凝胶TPA测定过程中,剪切测试条件对测定结果产生一定影响。依据测试结果稳定性,对测试条件进行对比优化,选用凝胶样品尺寸(高度15 mm,直径25 mm)和测试参数(剪切程度50%,剪切速度2.0 mm/s,两次剪切间隔时间3 s)为物性仪剪切探头测定凝胶特性较好的测定条件。Texture properties analyzer was used to measure the gel properties of rice to investigate the effects of sample the Preparation and Shear Probe test conditions on the test results. The results showed that： in TPA determination model of rice gel, Shear Probe test parameters changes would affect the test results to a certain degree. According to the stability of measurement, optimization the detection of rice gel properties. The ideal conditions were as that： sample diameter of 25 mm, sample height of 15 ram, shear ratio of 50%, test speed of 2 mm/s and dwell time of 3 s.

关 键 词：大米 凝胶特性 测试条件 质构 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]