米粉粗细度对米发糕品质的影响  

Effect of fineness of rice flour on the quality of rice cake

作　　者：罗幸 刘田子 赵鑫浩 徐港 王莎莎 丁文平[1] 王国珍 LUO Xing;LIU Tianzi;ZHAO Xinhao;XU Gang;WANG Shasha;DING Wenping;WANG Guozhen(Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education,Wuhan Polytechnic University,Wuhan 430023)

机构地区：[1]武汉轻工大学大宗粮油精深加工省部共建教育部重点实验室,武汉430023

出　　处：《食品科技》2019年第3期164-168,共5页Food Science and Technology

基　　金：湖北省教育厅科学研究计划项目(Q20181810);武汉轻工大学大学生科研立项项目(xsky2018002)

摘　　要：为探究大米粉原料的粗细度对米发糕品质的影响,确定米发糕的原料米粉粗细度的标准,以泰国香米米粉为研究对象,分析了5种不同粒径米粉的理化指标(水分含量、黏度、粒径、蛋白质含量)。使用粗细度不同的米粉原料采用相同的工艺制作成米发糕,研究米发糕成品的质构特性和感官评价。结果表明,随着米粉粒径减小,破损淀粉含量升高,峰值黏度降低。结合质构特性分析和感官评定的结果,当米粉粒度为120目时,米粉原料理化品质较优,制作的米发糕综合品质最佳。To explore the effect of the grain diameter in rice flour on the properties of rice cake and set standard of the grain diameter in rice flour for the rice cake, Thai fragrant rice flour as the research object was studied. The physical and chemical properties(moisture content, viscosity, particle size, protein content) of the five different grain diameter of rice flour were analyzed. Different grain diameters of rice flour were made rice cake using the same process. The texture properties and sensory evaluation were studied for the rice cake. The experimental results showed that when the grain diameters of rice flour decreased, the damaged starch content increased and the peak viscosity decreased. Combined with the results of the texture properties and sensory evaluation, the physical and chemical properties of 120 mesh rice flour were excellent and the integrated properties of rice cake made by 120 mesh rice flour were best.

关 键 词：米粉 粗细度 米发糕 品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]