不同热处理方式对小米粉粉质特性及冲调性的影响  

Effect of different heat treatment methods on the farinaceous characteristics and blending of millet flour

作　　者：任彩霞 王立霞[1] 梁思怡 吴丹 李白存[1] 杨苗苗[1] 郭雅琴 REN Cai-xia;WANG Li-xia;LIANG Si-yi;WU Dan;LI Bai-cun;YANG Miao-miao;GUO Ya-qin(Shannxi Xueqian Normal University,Xi’an 710100,China)

机构地区：[1]陕西学前师范学院,陕西西安710100

出　　处：《粮食与饲料工业》2024年第1期24-28,共5页Cereal & Feed Industry

基　　金：陕西省教育厅一般专项科研计划项目(23JK0391);陕西学前师范学院校级科研项目(2023YBKJ45);陕西学前师范学院科研创新团队建设计划资助。

摘　　要：采用气流膨化法(Explosion-puffing,EP)、蒸煮法(Cooking method,CM)、微波法(Microwave method,MM)和炒制法(Fried method,FM)4种热处理方式制备速食小米粉,比较其对小米粉冲调稳定性、粉质特性及感官品质的影响。结果表明:4种小米粉感官品质差异显著(P<0.05),EP评分最高,FM最低;热处理方式对小米粉的堆积密度、休止角和色值影响显著(P<0.05),EP小米粉粉质最致密,但流动性差,MM和CM小米粉流动性好,但粉质粗糙;4种小米粉的WSI、WAI、冲调稳定性、结块率均有显著差异(P<0.05),EP小米粉的冲调性指标均最佳。因此,气流膨化所制小米粉的粉质特性、冲调性和感官品质均优于其他热处理工艺。The effect of different heat treatments on the stability,farinographic characteristics and sensory quality of millet flour prepared by four heat treatments,namely,expansion puffing(EP),cooking metho(CM),microwave method(MM)and fried method(FM)were compared.The results showed that the sensory quality of the four millet flour was significantly different(P<0.05),with the highest EP score and the lowest FM score;Heat treatment had significant effects on the bulk density,angle of repose and color value of millet flour(P<0.05).EP millet flour was the densest,but its fluidity was dpoor.MM and CM millet flour had good fluidity,but its powder was rough.There were significant differences in WSI,WAI,blending stability and caking rate among the four kinds of millet flour(P<0.05),and the blending index of EP millet flour was the best.Therefore,the farinographic characteristics,processing ability and sensory quality of the millet flour produced by expansion puffing were superior to those of processed by other heat treatment.

关 键 词：小米 粉质特性 冲调性 气流膨化 感官评定 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]