超微粉碎对4种米的理化特性及抗氧化能力的影响  

Effect of ultrafine grinding on physicochemical properties and antioxidant capacity of 4 kinds of rice

作　　者：刘晓飞[1] 吴浚滢 赵香香 戚月娜 刘畅[1] 张娜[1] LIU Xiao-fei;WU Jun-ying;ZHAO Xiang-xiang;QI Yue-na;LIU Chang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江省谷物食品与资源综合加工重点实验室,黑龙江哈尔滨150028

出　　处：《粮食与油脂》2023年第4期26-31,共6页Cereals & Oils

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B02、2019ZX08B02)。

摘　　要：研究超微粉碎技术对精白米、留胚米、糙米和发芽糙米4种米的理化指标及抗氧化能力的影响。结果表明:超微粉碎后不同种类米粉的水分含量、膨胀力、持水力、吸油力、松装密度、休止角、滑角、吸湿率、糊化度均增大;相同粒径时米粉的溶解度随温度的升高而增大;超微粉碎后不同米粉的硬度、黏性、弹性、糊化温度、峰值黏度、谷值黏度、衰减值、最终黏度、回生值均减小;超微粉的抗氧化活性明显高于粗粉。The effects of ultrafine grinding technology on the physicochemical indexes and antioxidant capacity of refined white rice,germinated rice,brown rice and germinated brown rice were studied.The results showed that the moisture content,swelling power,water holding capacity,oil absorption capacity,apparent density,angle of repose,slipping angle,moisture absorption rate,and gelatinization degree of different types of rice flour increased after ultrafine grinding。At the same particle size,the solubility of rice flour increases with the increase of temperature.The hardness,viscosity,elasticity,gelatinization temperature,peak viscosity,valley viscosity,attenuation value,final viscosity and retrogradation value of different rice flour after ultrafine pulverization decreased。The antioxidant activity of ultrafine powder was significantly higher than that of coarse powder.

关 键 词：超微粉碎 理化特性 抗氧化能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]