玉米淀粉添加量对干米粉品质的影响  

Effect of corn starch addition on the quality of dried rice flour

作　　者：黄玉凤 骆丽芳 梁小池 覃曲虹 黄春秋 王山海 Huang Yufeng;Luo Lifang;Liang Xiaochi;Qin Quhong;Huan Chunqiu;Wang Shanhai(College of Food and Drug Engineering,Guangxi Agricultural Vocational University,Nanning,Guangxi 530007;College of Economics and Management,Guangxi Agricultural Vocational University,Nanning,Guangxi 530007;Academic Affairs Office,Guangxi Agricultural Vocational University,Nanning,Guangxi 530007;Guilin Bailixiang Supply Chain Co.,Ltd.,Guilin,Guangxi 541500)

机构地区：[1]广西农业职业技术大学食品药品工程学院,广西南宁530007 [2]广西农业职业技术大学经济管理学院,广西南宁530007 [3]广西农业职业技术大学教务处,广西南宁530007 [4]桂林百里香供应链有限公司,广西桂林541500

出　　处：《粮食科技与经济》2024年第6期115-120,共6页Food Science And Technology And Economy

基　　金：国家级大学生创新创业训练计划项目资助(202316205011)。

摘　　要：为进一步了解干米粉的加工质量问题,研究不同玉米淀粉添加量对干米粉品质的影响。测定不同玉米淀粉添加比例下所制干米粉的蒸煮耗时、复水率、质构特性(包括硬度、弹性、内聚力和胶着性)、断条率以及感官品质。研究结果显示,随着玉米淀粉添加量的递增,干米粉的蒸煮耗时延长,硬度、弹性、内聚力和胶着性均有显著提升;而复水性能和黏性则逐渐下降。在断条率方面,其变化趋势呈现出先降后升的态势,且在相同玉米淀粉添加量下,煮熟时间越长,断条率越高。当玉米淀粉添加量为20%时,所制得的干米粉不仅煮熟时间适中,断条率也相对较低。此外,从综合感官评价来看,20%的玉米淀粉添加量在形态、色泽、气味、口感及汤体清澈度等方面均表现出色,整体品质最优。综上所述,20%的玉米淀粉添加量能够有效提升干米粉的综合品质。To further investigate the processing quality issues of dried rice noodles,the impact of different addition amounts of corn starch on the quality of dried rice noodles was studied.The cooking time,rehydration rate,textural properties(including hardness,elasticity,cohesiveness,and gumminess),breakage rate,and sensory quality of the dried rice noodles prepared under different corn starch addition proportions were measured.The research results indicate that with the increase in the addition amount of corn starch,the cooking time of the dried rice noodles is prolonged,and the hardness,elasticity,cohesiveness,and gumminess are all significantly enhanced;while the rehydration performance and stickiness gradually decrease.In terms of the breakage rate,its changing trend shows a pattern of first decreasing and then increasing.Moreover,under the same addition amount of corn starch,the longer the cooking time,the higher the breakage rate.When the addition amount of corn starch is 20%,the dried rice noodles produced not only have a moderate cooking time but also a relatively low breakage rate.In addition,from the perspective of comprehensive sensory evaluation,the dried rice noodles with a 20%addition amount of corn starch perform excellently in terms of shape,color,odor,taste,and clarity of the soup,demonstrating the best overall quality.In conclusion,an addition amount of 20%corn starch can effectively improve the comprehensive quality of dried rice noodles.

关 键 词：干米粉 玉米淀粉 蒸煮耗时 复水率 质构 断条率 感官品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]