荞麦热烫工艺优化及糊化特性分析  

Optimization of Blanching Treatment and Analysis of Pasting Properties of Buckwheat

作　　者：张可 修琳[1,2] 赵城彬 曹勇[1,2] 许秀颖 刘景圣[1,2] ZHANG Ke;XIU Lin;ZHAO Chengbin;CAO Yong;XU Xiuying;LIU Jingsheng(Food Science and Engineering, Jilin Agricultural University （Changchun 130118;National Engineering Laboratory of the Wheat-Corn Deep Processing （Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2018年第6期101-105,共5页The Food Industry

基　　金："十三五"国家重点研发计划项目(课题编号:2016YFD0400702);吉林省"双十工程"重大科技攻关项目(课题编号:20150201010NY)

摘　　要：为了提高荞麦的延伸度,采用热烫工艺对荞麦进行预糊化处理,分析加水量、水温和热烫时间三个因素对热烫面团延伸度的影响。在单因素试验的基础上,采用Box-Behnken设计,对延伸度进行响应面分析并优化热烫工艺。结果表明:最优的工艺参数是加水量160%,水温80℃,热烫时间120 s。在此条件下,热烫面团延伸度的预测值为14.42 mm,验证试验所得实际值为14.21 mm,实测值与预测值接近。糊化特性的研究表明,热烫处理后,糊黏度降低,糊化温度升高,冷糊稳定性提高,淀粉分子链断裂。Buckwheat was subjected to blanching treatment for increasing the extension by investigating the effects of three parameters including water addition, water temperature and blanching time on hot dough extension. On the basis of single factor experiment, Box-Behnken design was used to analyze the extension and optimize the blanching treatment. The results showed that the optimum process parameters were 160%, 80 ℃, 120 s for water addition, water temperature and blanching time, respectively. The predicted and observed hot dough extension obtained under these conditions were 14.42 mm and 14.21 mm, respectively, suggesting good agreement. The study of pasting properties showed that the paste viscosity reduced, the pasting temperature increased, the cold pasting stability increased, the molecular chains of starch were broken.

关 键 词：荞麦粉 热烫 响应面 糊化特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]