摘要
以优质粳糯米为原料,采用Taka淀粉酶法测定α-糯米粉糊化度,通过研究,得到了影响α-糯米粉糊化度的因素分别为:米浆波美度、蒸汽压力、滚筒转速、布料速率。通过单因素及正交实验,得出结论:符合产品应用要求的最佳最经济的参数分别为:米浆波美度为20°Bé,蒸汽压力达到0.4 MPa,滚筒转速为800 r/min,布料速率为7 L/min。
Taking high-quality japonica glutinous rice as the raw material,the gelatinization degree of the alpha glutinous rice powder was determinated by Taka amylase method.Through research,the factors influencing the degree of the gelatinization degree of the alpha glutinous rice powder were obtained as follows：rice milk baume degrees,steam pressure,drum speed and distributing material rate.Through single factor and orthogonal experiments,the conclusions show that to meet the requirements of product application,the best and most economical parameters are that the rice milk baume degrees is 20°Bé,steam pressure is 0.4 Mpa,drum speed is 800 r/min,distributing material rate is 7 L/min.
出处
《粮食与食品工业》
2017年第6期56-59,共4页
Cereal & Food Industry
关键词
α-糯米粉
糊化度
波美度
α-glutinous rice flour
gelatinization degree
baume degrees
