摘要
目的为了解决新糯米制粉峰值粘度过低的问题。方法对糯米进行湿热处理,研究糯米含水量、湿热处理时间和温度对糯米粉粘度等糊化特性的影响,并进行响应面优化。结果得到了湿热处理的最佳工艺条件,温度为70℃,含水量(质量分数)为20%,时间为1.6 h,在此工艺条件下糯米粉的峰值粘度为3.146Pa·s,与原糯米粉相比增加了37.3%,且谷值粘度、最终粘度和崩解值均增加。差示扫描量热仪分析表明,湿热处理后糊化温度有所升高,热焓值无显著性变化。X-衍射图谱表明,结晶度变化不大,且糯米淀粉晶型仍呈A型。通过扫描电镜观察,湿热处理后糯米淀粉粒的表面出现部分孔洞、凹陷和粘结等现象,整体形貌未发生显著变化。结论该工艺能够大幅度提升糯米粉的峰值粘度。
In order to improve the low peak viscosity,effect of the gelatinization characterizes of glutinous rice flour by the heat-moisture treated glutinous rice on various moisture content,treatment temperature and time are studied.The optimization condition of glutinous rice is treated with 20% moisture content,at 70℃ for 1.6 h.Compared with the initial glutinous rice flour,the peak viscosity value has changed to 3.146 Pa-s,increased by 37.3%.Additionally,the valley viscosity,the final viscosity and the disintegration value have all increased slightly.Differential Scanning Calorimeter analysis shows that the gelatinization temperature increased and enthalpy have no significant change after heat-moisture treatment.The XRD indicates that the crystallinity does not change,and the crystalline form of glutinous rice starch is still A type.Some holes,depressions and bonding appeare on the surface of glutinous rice starch grains after heat-moisture treatment by SEM,but the morphology does not change.The heat-moisture treatment in this paper can greatly increase the viscosity of glutinous rice flour.
作者
陈远娇
杨光
杨波
岑涛
王梅桂
CHEN Yuan-jiao;YANG Guang;YANG Bo;CEN Tao;WANG Mei-gui(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Fengyi(Shanghai)Biotechnology R&D Center Co.,Ltd.,Shanghai 200137,China)
出处
《包装工程》
CAS
北大核心
2021年第9期124-134,共11页
Packaging Engineering
关键词
湿热处理
糯米
淀粉
粘度
结构特性
heat-moisture treatment
glutinous rice
starch
viscosity
structural characteristics
