超微粉碎对发芽糙米物化特性影响的研究  

The Effect of Superfine Grinding on Physicochemical Properties of Germinated Brown Rice

作　　者：刘颖[1] 刘丽宅 于晓红[1] 窦博鑫[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《食品工业》2017年第2期208-212,共5页The Food Industry

摘　　要：研究超微粉碎技术对发芽糙米粉中主要成分的溶出度和物化特性的影响。发芽糙米经气流粉碎处理得到的超微粉平均粒径为12.33μm,符合超微粉的粒径范围。气流粉碎处理对发芽糙米粉中可溶性膳食纤维(SDF)溶出度影响显著。发芽糙米超微粉较范围在80~100目发芽糙米粉的松装密度提高了88.46%,休止角和滑角分别增加了26.19%和40%,持水力涨幅高达46.67%,发芽糙米超微粉溶解性在100℃时达到78.69%,较80~100目的发芽糙米粉增加了108.28%。经电镜扫描观察发现发芽糙米超微粉表面呈片层状结构,孔隙多且大,微粒空间结构松散。The effect of the main components dissolution, physical and chemical properties of the superfine communication technique on GBR powder was studied. Jetting milling on GBR powder, the average particle size was 12.33μm, within the scope of the superfine powder＇s particle size. Jetting milling on GBR powder had significantly effect on SDF dissolution. Comparatively studying on the GBR superfine powder with mesh screen of GBR powder was 80-100 meshes GBR, the results showed that apparent density of GBR superfine powder increased by 88.46%, the angle of repose and slip angle increased by 26.19% and 40%, respectively, the WHC increased by 46.67% and GBR superfine powder＇s solubility at 100 ℃ maximum was 78.69%, increased by 108.28%. SEM results showed that GBR superfine powder＇s surface presented flake structure, looser structure, and had more and larger pores.

关 键 词：发芽糙米 超微粉碎 物化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]