干法、半干法和湿法磨粉对糙米粉性质的影响  

Properties of Brown Rice Flour Prepared from Dry, Semi-dry and Wet Milling

作　　者：吴娜娜 彭国泰 谭斌 田晓红 吴卫国[2] 李高阳 陈辉球 姜平 翟小童 Wu Nana;Peng Guotai;Tan Bin;Tian Xiaohong;Wu Weiguo;Li Gaoyang;Chen Huiqiu;Jiang Ping;Zhai Xiaotong(Academy of National Food and Strategic Reserves Administration,Beijing 100037;College of Food Science and Technology,Hunan Agricutural University,Changsha 410128;Hunan Agricultural Product Processing Institute,Changsha 410125;Dongguan Chen Hui-qiu Rice Noodle Equipment Co.,Ltd.,Dongguan 523196)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]湖南农业大学食品科学与技术学院,长沙410128 [3]湖南省农产品加工研究所,长沙410125 [4]东莞陈辉球米粉设备有限公司,东莞523196

出　　处：《中国粮油学报》2020年第1期137-142,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家“十三五”重点研发计划(2017YFD0401103);国家自然科学基金(31772009)

摘　　要：研究干法、半干法及湿法3种磨粉方式对糙米粉损伤淀粉含量、平均粒径、微观结构、水合特性、热焓特性和流变性质等的影响。结果表明,干法磨粉糙米粉损伤淀粉含量、吸水指数、水溶性和膨胀势显著高于湿法和半干法。但干法磨粉糙米粉平均粒径、凝胶最大弹性模量和最大黏性模量显著小于湿法和半干法。干法和半干法糙米粉糊化焓值低于湿法。干法磨粉糙米粉形成了许多不规则的颗粒碎片,而半干法和湿法的糙米粉淀粉颗粒较完整。磨粉方式和条件显著影响糙米粉的性质,应根据糙米制品品质的要求选择合适的磨粉方式和磨粉条件。In this study, brown rice was milled by dry, semi-dry and wet milling methods. The effect of milling methods on the properties of brown rice flour was studied, including content of damaged starch, average particle size, microscopic surface texture, hydration properties, gelatinization enthalpy properties and rheological properties. The results showed that the damage starch content, water absorption index, water solubility and expansion potential of dry milling brown rice powder were significantly higher than that of of semi-dry and wet milling. However, the average particle size, maximum elastic modulus and maximum viscosity modulus of dry milling brown rice flour were significantly less than those of wet and semi-dry methods. The pasting enthalpy of dry and semi-dry brown rice flour was lower than that of wet milling. Dry grinding brown rice flour forms many irregular granular fragments, while starch granules of brown rice flour from semi-dry and wet grinding were more complete. Milling methods and conditions have a significant impact on the properties of brown rice flour, which should be selected according to the quality requirements of brown rice products.

关 键 词：糙米 磨粉方式 损伤淀粉 平均粒径 糙米粉性质 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]