半干法制粉工艺对糯米粉品质及特性的影响  

EFFECT OF SEMIDRY FLOUR MILLING ON THE QUALITY AND CHARACTERISTICS OF GLUTINOUS RICE FLOUR

作　　者：周显青[1] 吴芳 张玉荣[1] 高佳敏[1] 吕晶 ZHOU Xianqing;WU Fang;ZHANG Yurong;GAO Jiaming;LYU Jing(School of Food Science and Technology,Engineering Research Center of Grain Storage and Security of Ministry of Education,Grain Storage and Logistics National Engineering Laboratory,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2018年第6期1-7,28,共8页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为了解半干法糯米粉加工工艺中浸泡和干燥条件对糯米粉品质和特性的影响,以糯米为原料,选择不同的浸泡液种类、浸泡时间、浸泡温度和干燥温度对处理后的糯米进行磨粉,然后测定糯米粉的粒度、色度、保水力以及粉糊的透光率和冻融稳定性等指标,结果表明:碳酸氢钠和柠檬酸浸泡后糯米粉的粒径大,色泽偏黄绿,粉质不够亮白,且保水力、冻融稳定性降低。而蒸馏水和自来水浸泡后,糯米粉的各项品质指标无明显差别。延长浸泡时间,能软化糯米颗粒,粉体粒径小,色泽白,而保水力、透明度增加,冻融稳定性提高。浸泡温度低于40℃时,随浸泡温度升高,糯米粉粒度下降,色泽变白,其保水力及冻融稳定性提高,而粉糊透明度降低。随干燥温度的升高,粒径减小,色度值有一定的下降;而保水力、透明度下降,冻融稳定性提高。相关性分析表明,浸泡时间与平均粒径、b*呈显著负相关,与L*、保水力呈显著正相关。浸泡温度与a*、析水率呈显著负相关,与保水力呈显著正相关。干燥温度与平均粒径、L*、保水力、析水率均呈显著负相关,与a*呈显著正相关。To investigate the effects of soaking and drying technology in the process of semidry milling on the quality indexes and characteristics attributes of glutinous rice flour.Using glutinous rice as raw material,select different kinds of soaking liquid,soaking time,soaking temperature and drying temperature to treat the glutinous rice for grinding,then the particle size,color,water retention capacity of the glutinous rice flour and the light transmittance of their paste,freeze-thaw stability were measured.The results showed that after soaking with sodium bicarbonate and citric acid,the glutinous rice flour had a larger particle size,yellowish green color,and the powder was not brighter,and the water retention capacity and freeze-thaw stability lowered.After soaking with distilled water and tap water,there was no significant difference in the quality indexes of glutinous rice flour.Extending the soaking time,the glutinous rice granules were softened,the powder had small particle size and white color,while the water retention capacity,transparency increase,and the freeze-thaw stability were improved.When the soaking temperature was lower than40℃,the soaking temperature increased,the grain size of the glutinous rice powder decreased,the color become white,the water retention capacity and freeze-thaw stability were improved,and the transparency of the paste lowered.With the increase of drying temperature,the particle size decreased,and the chromaticity value decreased.The water retention capacity and transparency decreased,but the freeze-thaw stability increased.The correlation analysis showed that the soaking time was significantly negatively correlated with the average particle size and b value,and was significantly positively correlated with L value and water retention.The soaking temperature was significantly negatively correlated with a value and water precipitation rate,and was significantly positively correlated with water retention.The drying temperature showed a significantly negative correlation with the ave

关 键 词：糯米 糯米粉 半干法加工 理化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]