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作 者:吴淼源 廖卢艳[1] 任贤龙 刘操 吴卫国[1] WU Miaoyuan;LIAO Luyan;REN Xianlong;LIU Cao;WU Weiguo(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Jiaoshan Rice Co.,Ltd.,Hengyang 421200,Hunan,China;Taoyuan Xinglong Rice Technology Development Co.,Ltd.,Changde 415705,Hunan,China)
机构地区:[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南角山米业有限责任公司,湖南衡阳421200 [3]桃源县兴隆米业科技开发有限公司,湖南常德415705
出 处:《粮食与油脂》2025年第4期13-20,共8页Cereals & Oils
基 金:湖南省自然科学基金项目(2024JJ7289);湖南重点领域研发计划项目(2019NK2131);湖南省研究生创新基金(QL20230178);湖南省农科院创新基金项目(2023CX88)。
摘 要:分别采用常规半干法(CSD)和两步干燥-半干法(2-DSD)制备不同粒度的大米粉,对比研究粒度和磨粉工艺对大米粉及其鲜湿米粉品质的影响。结果表明:随着粒度的减小,CSD和2-DSD 2种方法制备的大米粉的粒径D50显著降低(P<0.05),破损淀粉含量增加,冲调性能下降,峰值黏度、最终黏度、回生值增加,糊化温度降低;其米粉糊的弹性模量(G′)、黏性模量(G″)提高。相较于CSD,2-DSD制备大米粉的粒径D50、破损淀粉含量接近,吸水性、水溶性、溶胀性、峰值黏度、最终黏度更高,而润湿性、结块率更低;其鲜湿米粉的硬度、咀嚼性下降。在粒度100~135μm范围内,2-DSD制备的大米粉在粉质特性和鲜湿米粉品质上表现更好。The rice powder with varying granularity was prepared by the conventional semi-dry method(CSD)and two-step drying-semi-dry method(2-DSD).The effects of granularity and milling techniques on the quality of the rice powder and its fresh wet rice noodles were comparatively explored.It was found that as the granularity decreased,the particle size D_(50)of rice powder prepared by CSD and 2-DSD methods significantly reduced(P<0.05),the damaged starch content increased,the dispersion properties decreased,the peak viscosity,final viscosity,retrogradation value increased,and the gelatinization temperature decreased.The elastic modulus(G′)and viscous modulus(G″)of the rice powder paste were increased.Compared with CSD,the grain size D_(50)and broken starch content of rice powder prepared by 2-DSD were similar,and the water absorption,water solubility,swelling,peak viscosity and final viscosity were higher,while the wettability and caking rate were lower.The hardness and chewiness of fresh wet rice noodles decreased.In the granularity range of 100-135μm,the rice powder prepared by 2-DSD had better farinographic characteristics and fresh wet rice noodles quality.
关 键 词:粒度 磨粉工艺 两步干燥-半干法 半干法 大米粉 鲜湿米粉
分 类 号:TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]
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