摘要
为提高米制主食的营养价值,将稻米粉与马铃薯雪花全粉按照不同比例混匀,利用扫描电镜、红外光谱仪、X-射线衍射仪、粒度分析仪、黏度仪、差热分析仪、流变仪和质构仪等对混粉微观形貌、化学结构、结晶结构、粒度、糊化性质、热稳定性和流变性质进行分析和研究。结果表明,从稻米粉和马铃薯雪花全粉的微观形貌可以看出,稻米粉的表面相较马铃薯全粉光滑,马铃薯全粉在生产过程中表面遭到破坏使其表面形状不规则且粗糙,不同比例混粉的红外光谱图峰位置基本一致,官能团结构无明显变化。稻米粉和马铃薯全粉结晶结构都属于A型结晶,随着马铃薯全粉占比增大,混粉的结晶性增强。稻米粉的平均粒径为82.35μm,马铃薯全粉的平均粒径为280.8μm,随着马铃薯全粉占比增大,混粉的平均粒径增加。随着马铃薯全粉占比增大,糊化温度和糊化焓提高,储能模量和耗能模量增加,溶解度和溶胀度提高,回复性、内聚性、黏度、衰减值和回生值降低,硬度、弹性和咀嚼性降低,冻融稳定性下降。稻米粉和马铃薯粉的混合比例对混粉的颗粒结构与理化性质有较显著的影响,为混粉米制主食的开发提供了参考数据。
In order to improve the nutritional value of metric staple food,rice flour and potato snowflake whole powder were mixed according to different proportions.The microstructure,chemical structure,crystal structure,particle size,gelatinization property,thermal stability and rheological properties of the powder were analyzed and studied by means of scanning electron microscope,infrared spectrometer,X-ray diffractometer,particle size analyzer,viscometer,differential thermal analyzer,rheometer and texture analyzer.The results showed that the surface of rice flour and potato snowflake powder was smoother than that of potato flour.The surface of potato flour was damaged in the process of production,so the surface of rice flour looked irregular and rough.The infrared spectral peak position of different proportions of mixed powder was basically the same,and the structure of functional groups did not change significantly.The crystal structure of rice flour and potato flour both belong to A-type crystal,and the crystallinity of mixed flour increases with the increase of the proportion of potato flour.The average particle size of rice flour was 82.35μm,and that of potato whole meal was 280.8μm.With the increase of the proportion of potato whole meal,the average particle size of mixed meal increased.With the increase of the total flour proportion,the gelatinization temperature and gelatinization enthalpy,the energy storage modulus and energy dissipation modulus,the solubility and swelling degree,the resilience,cohesion,viscosity,decay value and recovery value,the hardness,elasticity and chewability of the potato decreased,and the freeze-thaw stability decreased.The mixing ratio of rice flour and potato flour has a significant effect on the grain structure and physicochemical properties of the mixed flour,which provides reference data for the development of mixed rice staple food.
作者
徐忠
闫宇航
陈凤莲
张娜
Xu Zhong;Yan Yuhan;Chen Fenglian;Zhang Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第7期110-118,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省“百千万”工程科技重大专项(2020ZX08B02)。
关键词
理化性质
混合粉
稻米粉
马铃薯全粉
physical and chemical properties
mixing powder
rice flour
potato whole powder
