摘要
探究入磨水分对米粉品质的影响,并确定适合辊式磨粉机制米粉工艺的入磨水分。对不同入磨水分制得米粉的化学组成、粒度分布、色泽、破损淀粉、糊化特性、热特性、凝胶特性和水合特性等指标进行测定并分析。结果表明:随着大米入磨水分的增加,米粉粒度、破损淀粉含量显著性降低(P<0.05),D_(50)从124.55μm降至97.19μm,破损淀粉碘吸收含量从85.31%降至82.37%;糊化特性显示米粉峰值黏度、最低黏度和最终黏度呈升高趋势,回生值呈先增加后降低趋势;DSC热特性中糊化起始温度、峰值温度和终止温度降低,焓变值升高;米粉凝胶硬度降低,弹性升高;在25℃时米粉吸水性、水溶性和溶胀性均呈降低趋势,当加热至100℃时米粉水溶性降低,吸水性和溶胀性呈现先升高后降低的趋势。当大米湿润至饱和水分含量时,颗粒硬度降低,研磨后制得的米粉具有粒度小、破损淀粉含量低等特性,此时的水分含量适合采用辊式磨粉机研磨的入磨水分。
At present,there are three main ways to make rice flour,dry-milling,semi-dry-milling and wet-milling.The differences among the three commonly using rice milling methods are mainly reflected in the participation of moisture content in the milling process.However,few studies have reported the influence of milling moisture changes on the quality of rice flour.Meanwhile,roller mills are mostly used for wheat milling,but it is in the initial stage for the rice milling process.Therefore,in this study,the effects of different moisture in the roller mill on the quality of rice flour was investigated systematically and the moisture suitable for roller milling was determined.The chemical properties,particle size distribution,color,damaged starch,pasting properties,thermal properties,gel properties and hydration properties of rice flour produced by different moisture in the roller milling were measured and analyzed.The results showed that the content of ash,total starch and amylose in rice flour was not significantly affected by the moisture in the mill(P>0.05).L and whiteness of rice flour showed an increased trend,while a and b decreased gradually.The whiteness of rice flour increased from 89.05 to 90.35.With the increase of moisture in the mill,the particle size of rice and the content of damaged starch decreased significantly(P<0.05).The D 50 of rice flour decreased from 124.55μm to 97.19μm,and the iodine absorption content of damaged starch decreased from 85.31%to 82.37%.Regarding The pasting characteristics,peak viscosity,minimum viscosity and final viscosity of rice flour was significantly increased(P<0.05),while the setback decreased and the pasting temperature did not change significantly.The thermal characteristics showed that the initial temperature,peak temperature and termination temperature of gelatinization decreased,while the enthalpy change value increased.At 25℃,the water absorption,solubility and swelling of rice flour decreased.When heated to 100℃,the water solubility of rice flour decreased,water absorption and swelling showed a trend of first increasing and then decreasing.Gel properties of rice flour after pasting showed that the gel hardness performed a downward trend and the gel elasticity increased gradually.When the rice was wetted to saturated water content,the hardness of rice grain decreased,while the rice flour produced after grinding had particles with smaller sizes and low content of damaged starch,so a suitable moisture inside the roller mill could be selected.
作者
宋喜雅
林江涛
岳清华
宋安琪
王瑞
SONG Xiya;LIN Jiangtao;YUE Qinghua;SONG Anqi;WANG Rui(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2023年第4期35-42,共8页
Journal of Henan University of Technology：Natural Science Edition
关键词
半干法制粉
入磨水分
粉质特性
semi-dry grinding flour
moisture in roller feed
rice flour characteristics
