浸泡和糊化工艺对半干米粉品质的影响  

Effects of soaking and gelatinization process on the quality of semi-dry rice noodles

作　　者：周永升 李游 赵海燕 龙勇益 蒋才云 蔡吉祥[1,2] ZHOU Yong-sheng;LI You;ZHAO Hai-yan;LONG Yong-yi;JIANG Cai-yun;CAI Ji-xiang(College of Food&Biochemical Engineering,Guangxi Science&Technology Normal University,Laibin,Guangxi 546199,China;Guangxi Modern Sugarcane Industry Development Research Institute,Guangxi Science&Technology Normal University,Laibin,Guangxi 546199,China)

机构地区：[1]广西科技师范学院食品与生化工程学院,广西来宾546199 [2]广西科技师范学院广西现代蔗糖业发展研究院,广西来宾546199

出　　处：《食品与机械》2023年第1期204-209,共6页Food and Machinery

基　　金：广西糖资源工程技术研究中心培育建设(编号:桂科AD16450040);来宾市人才小高地(编号:来人才发[2019]12号)。

摘　　要：目的:优化半干米粉的浸泡工艺和糊化工艺。方法:分析浸泡温度、浸泡时间、糊化温度、糊化时间、水添加量对半干米粉吐浆率和质构特性的影响,并优化浸泡工艺和糊化工艺。结果:最佳工艺条件为浸泡温度40℃,浸泡时间2 h,糊化温度90℃,糊化时间8 min,水添加量70%,在最佳工艺下制得的半干米粉具有较好的蒸煮品质和质构特性。结论:通过优化半干米粉的浸泡工艺和糊化工艺可提升半干米粉的品质。Objective:The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles.Methods:Taking semi-dry rice noodles as the research object,the effects of soaking temperature,soaking time,gelatinization temperature,gelatinization time and water addition amount on the cooking loss rate and texture characteristics were analyzed,and the better soaking process and gelatinization process were obtained.Results:Soaking temperature 40℃,soaking time 2 h,gelatinization temperature 90℃,gelatinization time 8 min,water addition 70%were the best process conditions.The semi-dry rice noodles prepared under the optimal process has better cooking quality and texture characteristics.Conclusion:The quality of semi-dry rice noodles can be improved by optimizing the soaking process and gelatinization process.

关 键 词：浸泡 糊化 半干米粉 吐浆率 全质构分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]