干燥对方便米粉老化特性影响的研究  

Effect of Drying on Aging Characteristics of Convenient Rice Flour

作　　者：李梅[1] LI Mei(Guangxi Polytechnic of Industry and Commerce,Nanning 530500,China)

机构地区：[1]广西工商职业技术学院,广西南宁530500

出　　处：《现代食品》2023年第4期66-68,共3页Modern Food

基　　金：广西高校中青年教师科研基础能力提升项目“广西地方大米品种特性对方便米粉品质控制的研究”(编号:2020KY42013);广西职业教育粮油储藏与检测专业(群)发展研究基地,桂教职成[2019]63号。

摘　　要：在方便米粉生产过程中,复水性问题比较严重,为了提升方便米粉的复水性,不仅需对米粉粗度进行控制,同时还需转变米粉中淀粉的属性,使得淀粉能够维持在α化状态。对此,在方便米粉生产过程中,需采用干燥处理方式,而干燥方法类型比较多,各类方法均会对米粉的老化特性产生较大影响。基于此,在本次研究中,对方便米粉的干燥处理方式进行介绍,然后对不同干燥法对米粉老化特性的影响进行详细探究。In the production process of instant rice noodles, the problem of rehydration is serious. In order to improve the rehydration of instant rice noodles, it is not only necessary to control the coarsenicity of rice noodles, but also to change the properties of starch in the rice noodles, so that the starch can maintain in the α state. Therefore, in the process of convenient rice flour production, it is necessary to use drying treatment, and there are many drying methods, and all kinds of methods will have a great impact on the aging characteristics of rice flour. Based on this, this study, introduced the drying method of convenient rice flour, and exploredthe influence of different drying methods on aging characteristics of rice flour in detail.

关 键 词：方便米粉 干燥 老化特性 

分 类 号：TS972.15[轻工技术与工程]