半干法磨制对小米粉及面条品质特性的影响  

Effect of Semidry Milling on the Quality Attributes of Millet Flour and Millet Noodles

作　　者：靳志强[1] 白变霞 赵晋峰[2] 陈艳彬[1] 王玺[1] JIN Zhiqiang;BAI Bianxia;ZHAO Jinfeng;CHEN Yanbin;WANG Xi(Department of Biological Science and Technology,Changzhi University,Changzhi 046011,China;Millet Research Institute,Shanxi Academy of Agricultural Sciences,Changzhi 046011,China)

机构地区：[1]长治学院生物科学与技术系,山西长治046011 [2]山西省农业科学院谷子研究所,山西长治046011

出　　处：《食品科学》2018年第15期132-138,共7页Food Science

基　　金：山西省"1331工程"重点学科建设计划项目;山西省自然科学基金项目(2015011071);山西省大学生创新创业训练项目(2013366)

摘　　要：为实现小米在传统主食中的多样化应用,研究半干法磨制工艺对小米粉和小米面条品质特性的影响。通过损伤淀粉测定仪、激光粒度分析仪、X射线衍射仪、扫描电子显微镜、混合实验仪等测定小米粉的物理特性和功能特性;通过低场核磁共振仪、蒸煮实验、质构仪测定小米面条的品质特性,并进行感官评价。结果表明:与干法磨制相比,润米水分质量分数22%和26%的半干磨小米粉淀粉损伤程度低,平均粒径较小(P<0.05),表现出较高的淀粉结晶性和较好的结构完整性,由其制备的面团吸水率高,稳定时间长(P<0.05)。胶凝特性方面,润米水分质量分数26%的半干磨小米粉在加热过程中吸水能力强,具有较好的溶胀能力(P>0.05),表现为峰值黏度增加,而且对淀粉回生具有更大的抗性(P<0.05)。此外,半干磨小米粉增强了小米面条中水分与其他组分的结合能力,且使小米面条在质构上富有弹性、低黏性,有口劲,蒸煮损失小(P<0.05)。偏最小二乘回归法分析表明,小米磨制过程中造成的淀粉损伤水平比粒径大小对小米粉及其加工制品具有更为重要的影响。由于淀粉损伤程度最低,润米水分质量分数26%的小米半干法磨制后可获得品质优良的小米粉与小米面条,这为小米的工业化深加工提供了一种可行的磨制方法。In order to diversify the consumption of millet in the traditional diet,the effect of semidry milling on the quality attributes of millet flour and millet noodles was investigated.The physical and functional properties of millet flour were determined by means of damaged starch analyzer,laser particle size analyzer,X-ray diffractometer,scanning electron microscope and Mixolab.The quality characteristics of millet noodles were determined by low field nuclear magnetic resonance,cooking test,texture analyzer and sensory evaluation.The results indicated that semidry milling of millet at 22%and 26%moisture contents yielded flour with lower percentage of damaged starch and smaller average particle size as compared to dry-milled millet flour(P<0.05),and consequently semidry-milled millet flour exhibited higher crystallinity degree and superior integrity of starch granules.Moreover,semidry-milled millet flour induced higher water absorption and longer stability time of dough(P<0.05).Upon gelatinization,the water absorption index and swelling power of semidry-milled millet flour at 26%moisture content were greater than those of dry-milled millet flour during thermal treatment(P>0.05),showing increased peak viscosity and greater resistance to retrogradation in the Mixolab curves(P<0.05).Besides,incorporation of semidry-milled millet flour enhanced binding between moisture and other components in millet noodles,leading to an significant increase in the springiness and cohesiveness and a significant reduction in the adhesiveness and cooking loss of millet noodles(P<0.05).Partial least squares regression analysis indicated that the level of damaged starch granules produced by different milling techniques could have a greater effect on the quality attributes of millet flour and millet noodles as compared to the average size of the starch granules.Due to the lowest degree of starch damage,semidry milling of millet at 26%moisture content can yield high-quality millet flour and millet noodles,which demonstrates a feasible milling

关 键 词：半干磨 小米 损伤淀粉 粒径分布 面条 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]