摘要
采用动态流变仪对双螺杆二次挤压法制得的粳米-葛粉复合米的流变特性进行了研究。研究结果表明:双螺杆二次挤压法制得的挤压米具有高糊化度,二次糊化后降温过程的温度扫描表明挤压米不易回生。葛粉的添加能进一步提高挤压米的抗回生能力,12%的葛粉配比能获得更优越的黏弹性。
Using dynamic rheometer to study fluidization characteristics of complex japonica rice-kudzu powder rice which were made by twin-screw extruder. Research indicated： rice made by twin-screw extruder had the characteristic of high degree of paste. Temperature scan in cooling process after secondary pasting indicates extrusion rice was not easy to regenerate. Adding kudzu powder could further improve anti-regenerative ability of extrusion rice. With 12% ratio of kudzu powder would get more excellent viscous-spring.
作者
马晓灵
周坚
MA Xiao-ling ZHOU Jian(School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 43002)
出处
《食品科技》
CAS
北大核心
2016年第11期160-163,共4页
Food Science and Technology
关键词
葛粉
粳米粉
方便米饭
流变学特性
kudzu powder
japonica rice
instant rice
rheological property
