摘要
通过对储藏后大米的米粉黏度特性研究,并用SPSS统计软件对米粉的理化指标与黏度特征值进行相关性分析。比较室温和4℃低温储藏后米粉的异同,对米粉原料的选择有重要意义。试验结果表明:影响米粉的黏度的主要因素是直链淀粉、蛋白质含量和总淀粉含量、脂肪含量,直链淀粉、蛋白质含量、总淀粉含量、脂肪含量越高米粉峰值黏度越低,破损值越低,糊化温度越高,大米粉越不易糊化。室温储藏下的大米粉要比4℃下的容易糊化,室温下的大米粉蛋白质、直链淀粉、总淀粉含量减少的相对较多,故而更易糊化。
To study the storing complete rice flour and broken rice flour viscosity characteristic,and use SPSS statistical software to analysis the physical,chemical characteristics of rice index and viscosity values of correlation. Compared the rice similarities and differences stored at room temperature and 4 ℃,was important for the raw of rice flour. The experimental results showed:the main factors affecting rice flour viscosity of starch,protein,amylose,fat content. These were higher,the lower peak viscosity,lower breakthrough,the higher pasting temperature,the more difficult pasting rice flour. Rice stored at room temperature easy pasting than at 4 ℃,rice at room temperature higher protein,amylose,total starch content,and they were reduced relatively large and therefore easier to pasting.
出处
《食品研究与开发》
CAS
北大核心
2016年第17期10-15,共6页
Food Research and Development
基金
黑龙江省农垦总局技术开发项目:高端配方米加工及副产物综合精深加工技术产业化示范区(HNK11KF-01)
黑龙江省高校农产品加工与质量安全创新团队(2014TD006)
国家科技部项目:粳米地理标志产品品质鉴别技术及高品质商品米绿色加工技术集成与示范(2012BAD34B0205)
关键词
储藏
大米粉
理化指标
黏度特性
storing
rice flour
physical and chemical indicators
viscosity characteristic
