不同磨粉方式对脱胚玉米粉品质特性的影响  

Effects of different grinding methods on the quality of degerminated corn flour

作　　者：魏雪 王凤成[1,2] 沈玉现 邢亚楠 WEI Xue;WANG Fengcheng;SHEN Yuxian;XING Yanan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Grain Processing Equipment Engineering Technology Research Center,Kaifeng 475200,China;Lushan Wintone Engineering Technology Co.,Ltd.,Lushan 467300,China;Hebei Jinshahe Flour Manufacturing Group Co.,Ltd.,Xingtai 054100,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家粮食加工装备工程技术研究中心,河南开封475200 [3]鲁山县华豫万通工程技术有限公司,河南鲁山467300 [4]河北金沙河面业集团有限责任公司,河北邢台054100

出　　处：《河南工业大学学报（自然科学版）》2022年第5期61-67,共7页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为了研究不同粒度脱胚玉米粉的品质特性,采用石磨、辊式磨和微粉磨对脱胚后玉米糁进行制粉,研究玉米粉的理化指标、水合特性、粒度分布、糊化特性和流变特性等品质指标。结果表明:3种磨粉方式中石磨得到的玉米粉粒径分布跨度最大,破损淀粉最少且黏弹性最小;采用辊式磨比微粉磨制出的玉米粉粒径、溶解度、膨胀力大;微粉磨所制玉米粉粒径最小,亮度、透明度、持水力、峰值黏度和谷值黏度最大;对于不同磨粉方式的玉米粉糊,弹性模量(G′)、黏性模量(G″)与扫描频率呈幂函数关系,G′、G″随着扫描频率的增大而增大,在扫描频率为0.1~10 Hz时G′都大于G″,表现出类似于固体的黏弹性特征,微粉磨玉米粉糊具有更高的黏弹性,石磨玉米粉糊的G′和G″均为最小。不同磨粉方式对玉米粉品质特性影响不同,可以根据终端用途选择其磨粉方式。Corn is an important food crop and fodder crop in my country,and it is also the crop with the highest total output in the world.At present,there are many studies on wheat flour grinding and rice grinding,but less on corn flour grinding.The products of corn dry processing are corn ballast,corn grits,corn flour,etc.Corn grits are often used for breakfast cereals,and corn balls and corn flour are often used as raw materials for baked goods and snack foods.Differences in raw materials,processing and grinding techniques can affect the quality of corn products.Most of the equipment used in corn grinding is modified from wheat and rice processing equipment,and there are few studies on the effects of different grinding methods on the quality of corn flour.However,due to the different grain structure and physicochemical properties of corn and other grains,different grinding methods have different grinding characteristics and corn flour quality characteristics.In order to study the effect of different grinding methods on the quality characteristics of degerminated corn flour,three different grinding methods,stone grinding,roller grinding and fine grinding were used to grind the degerminated corn grits,and the physical and chemical properties of degerminated corn flour were studied.Quality indicators of corn flour include hydration characteristics,particle size distribution,gelatinization characteristics and rheological characteristics.The results showed that among the three grinding methods,the corn flour obtained by stone grinding had the largest particle size,the least damaged starch and the smallest viscoelasticity.The particle size,solubility,expansion force and gelatini-zation temperature of corn flour grinded by roller grinding were larger than those of fine grinding.The par-ticle size of the micronized corn flour was the smallest,and the brightness,transparency,peak and valley viscosity,water holding capacity of the corn flour were the highest.For corn flour paste with different grinding methods,the elastic modulus

关 键 词：脱胚玉米 磨粉方式 粒度 糊化特性 流变特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]