摘要
为拓展糯米的应用范围,采用超微粉碎技术加工糯米,对超微糯米粉的理化性质和加工特性进行了研究。结果发现,随着糯米粉粒径的减小,粉体的堆积密度、溶解度逐渐增大,糊化温度降低;冻融稳定性、酶解性质、高温持水能力、透明度、沉降性能和流动性得到显著改善。这表明,超微粉碎技术可以改善糯米粉的粉体性质和加工特性。
To extend application area of glutinous rice,the physical-chemical characteristics and processing properties of different sized glutinous rice powder ground by superfine grinding were compared.The resulted showed that with the powder diameter reduced,buck density,water solubility increased and pasted temperature reduced.In addition,freeze-thaw stability,enzymatic hydrolysis activity,high temperature water-binding capacity,transparency,depositing？performance and flowability？were improved dramatically after superfine ground.Results indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice.
出处
《中国食物与营养》
2011年第6期46-50,共5页
Food and Nutrition in China
基金
济南市科技成果转化项目"优质杂粮的精深加工及产业化"(项目编号:200913061)
山东省科学院科技发展基金项目"超微粉碎技术对杂粮功能性质和成分的影响研究"(项目编号:2010017)
关键词
超微粉碎技术
糯米
理化性质
加工特性
superfine grinding technology
glutinous rice
physical-chemical characteristic
processing property
