冷藏-冷冻联合处理提高糊化谷物的复水性  

Improving the rehydration capacity of gelatinized grains by combining refrigeration-freezing treatment

作　　者：周学永 热汗古丽·买买提尼亚孜 于欣 岳健雄 ZHOU Xue-yong;MAIMAITINIYAZI Re-han-gu-li;YU Xin;YUE Jian-xiong(School of Life Science,Shanxi Normal University,Taiyuan 030000,Shanxi,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]山西师范大学生命科学学院,山西太原030000 [2]天津农学院食品科学与生物工程学院,天津300384

出　　处：《粮食与油脂》2023年第8期23-25,共3页Cereals & Oils

基　　金：天津市科技计划项目(17YFZCNC00220);天津市大学生创新项目(201910061100);晋优博科研项目(02010012)。

摘　　要：为了减少谷物淀粉的回生,选用粳米、糯米、小米、藜麦米和糯高粱米5种原料,在75℃加水糊化后放入4℃冰箱冷藏12 h,再转入-80℃超低温冰箱速冻2 h或者放入-18℃冰箱冷冻6 h。结果表明:冷藏-冷冻联合处理可以显著提高糊化谷物的复水性。谷物淀粉的回生并非完全不可逆,适当及时处理反而可以提高其糊化性能和复水性。In order to reduce the retrogradation of grain starch,five raw materials such as japonica rice,glutinous rice,millet,quinoa rice and glutinous sorghum rice were selected.After gelatinization with water at 75℃,they were refrigerated at 4°℃for 12 h,and then transferred to-80℃ultra-low temperature freeze for 2 h or-18 C freeze for 6 h.The results showed that the combined refrigeration-freezing treatment could significantly improve the rehydration capacity of gelatinized grains.The retrogradation of grain starch is not completely irreversible,and proper and timely treatment can improve its gelatinization and rehydration capacity.

关 键 词：冷藏-冷冻处理 老化回生 谷物 复水性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]