湿热处理对不同水分含量的米粉性质及粉条品质的影响  

Effects of Heat Moisture Treatment on the Properties of Rice Flour and its Noodles at Different Moisture Contents

作　　者：唐丽 张娟 李一沛 廖卢艳[2] TANG Li;ZHANG Juan;LI Yi-pei;LIAO Lu-yan(Orient Science and Technology College,Hunan Agricultural University,Changsha 410128,PRC;Food Science and Technology College,Hunan Agricultural University,Changsha 410128,PRC)

机构地区：[1]湖南农业大学东方科技学院,湖南长沙410128 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《湖南农业科学》2019年第2期85-88,共4页Hunan Agricultural Sciences

基　　金：湖南农业大学东方科技学院大学生研究性学习和创新性实验计划项目(DFCXS201807)

摘　　要：以早籼米米粉为原料,研究湿热处理对不同水分含量米粉糊化特性、凝胶特性、溶解度、膨胀度以及粉条蒸煮品质的影响。结果表明:糊化特性峰值黏度、谷值黏度、衰减值、最终黏度、回生值随着水分含量的增加而明显下降,但是糊化温度却随着水分含量的增加而升高。随着米粉水分含量的增加,湿热处理对米粉溶解度、膨胀率、凝胶性能有明显的影响,同时有利于改善米粉粉条的蒸煮品质。With the rice flour as raw material,the effects of heat moisture treatment on pasting properties,gel properties,solubility,swelling power and the rice noodle cooking properties were studied.The test results showed that:with the increase of moisture content of rice flour,starch peak viscosity,trough viscosity,final viscosity,breakdown,setback were decreased;pasting temperature were increased;the properties of swelling power,solubility and gel texture were changed by heat moisture treatment.With increasing the moisture content of the flour,the technology of heat moisture treatment could improve the rice flour noodle properties.

关 键 词：米粉 湿热处理 糊特性 粉条品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]