检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:缑帅龙 任传顺 舒星琦 吕隆重 安红周[1,2] 林乾 王丽娜 周海军 GOU Shuailong;REN Chuanshun;SHU Xingqi;LYU Longzhong;AN Hongzhou;LIN Qian;WANG Lina;ZHOU Haijun(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan International Joint Laboratory of Grain Quality Analyzing and Processing,Zhengzhou 450001,China;Guangzhou Lingnan Suiliang Grain Co.,Ltd,Guangzhou 511466,China;Hangzhou Grain Storage Co.,Ltd,Hangzhou 310000,China)
机构地区:[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省谷物品质分析与加工国际联合实验室,河南郑州450001 [3]广州岭南穗粮谷物股份有限公司,广东广州511466 [4]杭州市粮食收储有限公司,浙江杭州310000
出 处:《河南工业大学学报(自然科学版)》2024年第4期29-36,共8页Journal of Henan University of Technology:Natural Science Edition
基 金:河南工业大学高层次人才科研启动基金项目(2017BS037);河南工业大学横向课题项目(51100038)。
摘 要:为了探讨挤压制备的预糊化大米粉不同添加量(0%、2.5%、5.0%、7.5%、10.0%、12.5%)对混合米粉和米糊的品质影响,对混合粉的水合特性、冻融稳定性、糊化特性、热特性、流变特性及米糊的静态流变、动态流变特性进行测定。研究表明:添加预糊化大米粉后,米粉的吸水指数提高了2.10%~14.34%,且米粉凝胶的回生值、峰值和谷值黏度分别降低了3.99%~19.29%、4.94%~25.20%和3.05%~16.59%;差示扫描量热结果表明添加预糊化大米粉后,峰值温度升高,糊化焓降低了7.62%~17.05%;添加预糊化大米粉后混合米粉凝胶的储能模量和损耗模量均减小,米糊的稠度系数K增加了0.69~7.95倍,米糊的触变性增强;米糊的储能模量和损耗模量均减小,但损耗角正切值增加。在大米粉中添加预糊化大米粉,水合特性与冻融稳定性都得到一定的提高,回生值以及热焓值减小,米制品的老化以及蒸煮或烘焙时间降低。In this study,extruded pregelatinized rice flour was added to rice flour with mass fractions of 0%,2.5%,5.0%,7.5%,10.0%,and 12.5%,then,the changes in the quality of the mixed rice flour and rice paste were determined,including water hydration,freeze-thaw stability,pasting,thermodynamics,rheological properties,static and dynamic rheological properties.The results showed that the addition of pregelatinized rice flour increased the water absorption index of rice flour by 2.10%,and the regain,peak and valley viscosities of rice flour gels were reduced by 3.99%,4.94%and 3.05%,respectively.The peak value,valley value and final viscosity of the mixed system decreased significantly with the increase of pregelatinized rice flour addition,and the attenuation value and regeneration value of the rice flour gel decreased significantly,but the effect on the pasting temperature was small.After the addition of pregelatinized rice flour,the water precipitation rate of the mixed rice flour decreased significantly from 60.43%to 56.44%,hence there was a negative correlation between the water precipitation rate and the amount of pregelatinized rice flour added.The DSC results showed that the addition of pregelatinized rice flour increased the peak temperature and decreased the enthalpy of pasting by 7.62%,hence,the thermal stability of rice flour was reduced by the addition of pregelatinized rice.The energy storage and loss modulus of the rice flour gels decreased,the consistency factor K of rice paste increased by a factor of 0.69,and the thixotropy of the rice paste increased with the addition of pregelatinized rice flour.The energy storage modulus and loss modulus of the rice paste decreased,but the loss angle tangent increased.In summary,the addition of pregelatinized rice flour to rice flour resulted in a certain improvement in hydration characteristics and freeze-thaw stability,and a reduction in the regrowth value as well as enthalpy,which can reduce the ageing and cooking or baking time of rice products.
分 类 号:TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:18.117.157.139