干燥方法对方便米粉老化特性的影响  

Effects of Drying Methods on the Retrogradation of Instant Rice Noodles

作　　者：刘成梅[1] 左艳娜[1] 万婕[1] 刘伟[1] 艾亦旻[1] 周国辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国粮油学报》2014年第5期1-4,35,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD37B02-05)

摘　　要：以Rapid Visco Analyser(RVA)、X-衍射和FTIR为检测手段,研究了不同干燥方法(冷冻干燥、热风干燥、微波干燥)对方便米粉老化特性的影响。结果表明,热风干燥后得到的方便米粉,其红外1 047/1 022 cm-1处吸光度比值、结晶度、糊化温度、回生值最大,表明其老化程度最大,而冷冻干燥制得的方便米粉老化程度最小,微波干燥其次。对不同干燥方法下得到的方便米粉的复水率和复水时间进行研究,冷冻干燥的复水性最好,热风干燥的复水性最差。方便米粉的复水性能,可能与其在干燥过程中的老化程度有关。RVA, X - ray diffraction and FFIR were utilized to analyze the effects of drying methods （freeze - dr- ying, hot air drying, and microwave drying） on retrogradation of instant rice noodles in the paper. Instant rice noodles dried by hot air has expressed the highest ratio of the peak intensities at 1 047 cm-1 and 1 022 cm-1 （A1 047/ A1 022） ; degree of crystallinity, pasting temperature and recovery value, indicating the highest degree of retrogradation. Freeze - dried products showed the lowest degree of retrogradation. Rehydration percent and time were also determined. The results showed that freeze - dried products had the highest rehydration, while hot - air dried products had the lowest. The rehydration capability of dried instant rice noodles may be correlated with retrogradation during drying process.

关 键 词：干燥 方便米粉 老化 复水性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]