不同粒度糯玉米粉物化性质研究  

Study on Physicochemical Properties of Waxy Corn Flour with Different Particle Size

作　　者：弓志青[1] 王文亮[1] 程安玮[1] 靳琼[1] 陈相艳[1] 石贤权[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100

出　　处：《山东农业科学》2013年第12期84-86,90,共4页Shandong Agricultural Sciences

基　　金：山东省农业科技成果转化资金项目"粉用型糯玉米综合加工技术开发与产业化"

摘　　要：为研究粒度对糯玉米粉物化性质的影响，对80-100目、100-150目、150-200目及大于200目4个等级糯玉米粉的持水力、色泽、松密度和紧密度、休止角、酶解率以及粘度进行了研究。结果表明，糯玉米粉粒度从80-100目到150-200目，休止角、酶解率、粘度逐渐增加，持水力保持不变，当粒度大于200目时，上述4个指标迅速下降；随着粒度的减小，松密度和紧密度逐渐减小；粒度越细，糯玉米粉L＊’值越高，b＊值越小，色泽越差。除色泽外，糯玉米粉物化性质以150-200目最好。In order to study the effects of different particle sizes on physicochemical properties, four par- ticle sizes, 80 - 100, 100 - 150, 150 -200 and greater than 200 mesh screens, of waxy corn flour were ana- lyzed in water holding capacity, color, bulk density, tapped density, angle of repose, digestion rate and vis- cosity. The results showed that the angle of repose, digestion rate and viscosity increased gradually, but the water holding capacity kept unchanged when the particle size changed from 80- 100 tolS0 -200 mesh screens. However, the four indexes rapidly decreased when the particle size was greater than 200 mesh screens. With the smaller of particle size, the bulk density and tapped density decreased, and the color got bad with higher L＊ value and lower b ＊ value. Except color, the waxy corn flour at 150 ~ 200 mesh screens had the best physicochemical properties.

关 键 词：糯玉米粉 粒度 物化性质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]