热风处理对大米半干法磨粉效率的影响
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摘要
目的:考察热风处理对于大米半干法磨粉效率的影响。方法:采用热风(45℃、240 min,75℃、45 min,105℃、15 min)处理大米,测定大米吸水率,观察表观裂缝情况,分析大米粉的白度和凝胶特性,并制作鲜湿米粉,对其质构特性、拉伸特性和断条率进行测定。结果:经75℃、45 min和105℃、15 min热风处理后的大米,润米时间可缩短至11 min;体视显微镜观察结果显示各组米粒表观出现明显的裂缝;与湿磨粉相比,45℃、240 min和75℃、45 min热风处理组大米制得的大米调制粉白度无显著变化,75℃、45 min热风处理组的凝胶硬度有所降低;将75℃、45 min处理过的大米润米后磨粉,用该大米粉制作的鲜湿米粉的断条率与湿磨米粉无显著差异(P>0.05)。结论:45℃、240 min和75℃、45 min热风处理大米可明显缩短大米的润米时间、提高半干法磨粉的效率,且75℃、45 min热风处理组大米制得的大米调制粉可与湿法磨粉相媲美。本研究可为解决大米半干法磨粉润米时间长、感染微生物风险大、连续化生产难以实现等产业瓶颈问题提供理论依据。
Objective: To investigate the effect of hot air drying on properties of semi-dry milled rice ?our. Methods: Rice was hot air dried at 45 ℃ for 240 min, at 75 ℃ for 45 min or at 105 ℃ for 15 min and then used to prepare semidry-milled rice?our. The moisture absorption rate was determined and apparent cracks on the rice surface were examined. The whiteness and gel properties of semi-dry milled rice ?ours were analyzed, and the textural properties, tensile properties and breaking rate of fresh rice noodles made from the rice ?ours were determined. Results: Hot air treatments at 75 ℃ for 45 min and at 105 ℃for 15 min could shorten the soaking time to reach maximum moisture content in semi-dry milled ?our to 11 min. Surface cracks were observed in all three groups under stereomicroscopy. The whiteness and gel properties of semi-dry milled rice ?our with hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min were not signi?cant different from those of wet milled rice?our while the second hot air treatment resulted in a decrease in the gel hardness of semi-dry milled rice ?our. There was no remarkable difference in the breaking rate of fresh rice noodles between semi-dry milling with hot air treatment at 75 ℃ for 45 min and wet milling(P > 0.05). Conclusion: Hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min can greatly shorten the soaking time to reach maximum moisture content in semi-dry milled ?our and improve its properties. The quality of fresh rice noodles made from semi-dry milled ?our with hot air treatment at 75 ℃ for 45 min is comparable to that of wet milled rice ?our. This study provides a theoretical basis for overcoming the bottleneck problems of rice semi-dry milling such as long soaking time, high risks of microbial infection and dif?culties in achieving continuous production.
Objective: To investigate the effect of hot air drying on properties of semi-dry milled rice ?our. Methods: Rice was hot air dried at 45 ℃ for 240 min, at 75 ℃ for 45 min or at 105 ℃ for 15 min and then used to prepare semidry-milled rice?our. The moisture absorption rate was determined and apparent cracks on the rice surface were examined. The whiteness and gel properties of semi-dry milled rice ?ours were analyzed, and the textural properties, tensile properties and breaking rate of fresh rice noodles made from the rice ?ours were determined. Results: Hot air treatments at 75 ℃ for 45 min and at 105 ℃for 15 min could shorten the soaking time to reach maximum moisture content in semi-dry milled ?our to 11 min. Surface cracks were observed in all three groups under stereomicroscopy. The whiteness and gel properties of semi-dry milled rice ?our with hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min were not signi?cant different from those of wet milled rice?our while the second hot air treatment resulted in a decrease in the gel hardness of semi-dry milled rice ?our. There was no remarkable difference in the breaking rate of fresh rice noodles between semi-dry milling with hot air treatment at 75 ℃ for 45 min and wet milling(P > 0.05). Conclusion: Hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min can greatly shorten the soaking time to reach maximum moisture content in semi-dry milled ?our and improve its properties. The quality of fresh rice noodles made from semi-dry milled ?our with hot air treatment at 75 ℃ for 45 min is comparable to that of wet milled rice ?our. This study provides a theoretical basis for overcoming the bottleneck problems of rice semi-dry milling such as long soaking time, high risks of microbial infection and dif?culties in achieving continuous production.
引文
[1]FU B X.Asian noodles:history,classification,raw materials,and processing[J].Food Research International,2008,41(9):888-902.DOI:10.1016/j.foodres.2007.11.007.
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[3]佟立涛,周素梅,林利忠,等.常德鲜湿米粉发酵过程中的菌群变化[J].现代食品科技,2013,29(11):2616-2620.DOI:10.13982/j.mfst.1673-9078.2013.11.022.
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[7]HORIGANE A K,SUZUKI K,YOSHIDA M.Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging[J].Journal of Cereal Science,2014,60(1):193-201.DOI:10.1016/j.jcs.2014.02.011.
[8]ZHANG Y,JIA K,CAI L,et al.Acceleration of moisture migration in larch wood through microwave pre-treatments[J].Drying Technology,2013,31(6):666-671.DOI:10.1080/07373937.2012.753610.
[9]WU Jianyong,CHEN Jun,LIU Wei,et al.Selective peroxidase inactivation of lightly milled rice by superheated steam[J].Journal of Cereal Science,2014,60(3):623-630.DOI:10.1016/j.jcs.2014.07.005.
[10]TONG L T,ZHU R Z,ZHOU X R,et al.Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks[J].Journal of Cereal Science,2017,74(1):121-126.DOI:10.1016/j.jcs.2017.01.011.
[11]COURTOIS F,FAESSEL M,BONAZZI C.Assessing breakage and cracks of parboiled rice kernels by image analysis techniques[J].Food Control,2010,21(4):567-572.DOI:10.1016/j.foodcont.2009.08.006.
[12]李里特,鲁战会,闵伟红,等.自然发酵对大米理化性质的影响及其米粉凝胶机理研究[J].食品与发酵工业,2001,27(12):1-6.DOI:10.3321/j.issn:0253-990X.2001.12.001.
[13]赵福利,钟葵,佟立涛,等.干法磨粉对荞麦豆皮品质影响研究[J].中国粮油学报,2016,31(9):38-44.DOI:10.3969/j.issn.1003-0174.2016.09.007.
[14]杨朝柱,张磊,司红起,等.小麦面粉白度研究进展[J].麦类作物学报,2002(3):74-77.DOI:10.3969/j.issn.1009-1041.2002.03.018.
[15]吴伟都,施文蓉,王雅琼,等.质构仪穿透法测定结冷胶凝胶特性[J].粮食与食品工业,2010,17(5):55-58.DOI:10.3969/j.issn.1672-5026.2010.05.015.
[16]刘顺湖,冯磊,王晓强,等.大豆提取蛋白质含量对蛋白质-琼脂凝胶硬度影响的研究[J].济宁学院学报,2013,34(3):45-48;54.DOI:10.3969/j.issn.1004-1877.2013.03.012.
[17]佟立涛,高晓旭,王立,等.调质大米半干法磨粉制备鲜米粉及其品质测定[J].农业工程学报,2014,30(23):332-338.DOI:10.3969/j.issn.1002-6819.2014.23.042.
[18]CHARUTIGON C,JITPUPAKDREE J,NAMSREE P,et al.Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli[J].LWT-Food Science and Technology,2008,41(4):642-651.DOI:10.1016/j.lwt.2007.04.009.
[19]刘鑫.方便米线品质改良的研究及营养米线产品的开发[D].杭州:浙江工商大学,2012:12-15.
[20]INGLETT G E,PETERSON S C,CARRIERE C J,et al.Rheological,textural,and sensory properties of Asian noodles containing an oat cereal hydrocolloid[J].Food Chemistry,2005.90(1/2):1-8.DOI:10.1016/j.foodchem.2003.08.023.
[21]梁兰兰,赵志敏,吴军辉,等.稻谷陈化时间对米粉制品品质特性的影响[J].华南理工大学学报(自然科学版),2010,38(4):65-70;96.DOI:10.3969/j.issn.1000-565X.2010.04.013.
[22]罗文波.鲜湿米粉的品质评价、原料适应性及保鲜研究[D].长沙:中南林业科技大学,2012:13.
[23]CNOSSEN A G,SIEBENMORGEN T J,YANG W D.The glass transition temperature concept in rice drying and tempering:effect on drying rate[J].Transactions of the ASAE,2002,43(6):1661-1667.DOI:10.13031/2013.3066.
[24]LU Z H,LI L T,MIN W H,et al.The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles[J].International Journal of Food Science and Technology,2005,40(9):985-992.DOI:10.1111/j.1365-2621.2005.01032.x.
[25]SAKA?M,TORBICA A,SEDEJ I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2806-2813.DOI:10.1016/j.foodres.2011.06.026.
[26]TORBICA A,HADNA?EV M,HADNA?EV T D.Rice and buckwheat flour characterisation and its relation to cookie quality[J].Food Research International,2012,48(1):277-283.DOI:10.1016/j.foodres.2012.05.001.
[27]GRAS P W,BANKS H J,BASON M L,et al.A quantitative study of the influences of temperature,water activity and storage atmosphere on the yellowing of milled rice[J].Journal of Cereal Science,1989,9(1):77-89.DOI:10.1016/S0733-5210(89)80026-8.
[28]SOPONRONNARIT S,SRISUBATI N,YOOVIDHYA T.Effect of temperature and relative humidity on yellowing rate of paddy[J].Journal of Stored Products Research,1998,34(4):323-330.DOI:10.1016/S0022-474X(98)00018-6.
[29]YANG H S,KIM C S.Quality characteristics of rice noodles in Korean market[J].Journal of the Korean Society of Food Science&Nutrition,2010,39(5):737-744.DOI:10.3746/jkfn.2010.39.5.737.
[2]CHARLES A L,HUANG T C,LAI P Y,et al.Study of wheat flourcassava starch composite mix and the function of cassava mucilage in Chinese noodles[J].Food Hydrocolloids,2007,21(3):368-378.DOI:10.1016/j.foodhyd.2006.04.008.
[3]佟立涛,周素梅,林利忠,等.常德鲜湿米粉发酵过程中的菌群变化[J].现代食品科技,2013,29(11):2616-2620.DOI:10.13982/j.mfst.1673-9078.2013.11.022.
[4]HEO S,LEE S M,SHIM J H,et al.Effect of dry-and wet-milled rice flours on the quality attributes of gluten-free dough and noodles[J].Journal of Food Engineering,2013,116(1):213-217.DOI:10.1016/j.jfoodeng.2012.11.017.
[5]TONG Litao,GAO Xiaoxu,LIN Lizhong,et al.Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China[J].Journal of Cereal Science,2015,62(1):45-49.DOI:10.1016/j.jcs.2014.12.007.
[6]HU Y M,NIE W,HU X Z,et al.Microbial decontamination of wheat grain with superheated steam[J].Food Control,2016,62(1):264-269.DOI:10.1016/j.foodcont.2015.11.001.
[7]HORIGANE A K,SUZUKI K,YOSHIDA M.Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging[J].Journal of Cereal Science,2014,60(1):193-201.DOI:10.1016/j.jcs.2014.02.011.
[8]ZHANG Y,JIA K,CAI L,et al.Acceleration of moisture migration in larch wood through microwave pre-treatments[J].Drying Technology,2013,31(6):666-671.DOI:10.1080/07373937.2012.753610.
[9]WU Jianyong,CHEN Jun,LIU Wei,et al.Selective peroxidase inactivation of lightly milled rice by superheated steam[J].Journal of Cereal Science,2014,60(3):623-630.DOI:10.1016/j.jcs.2014.07.005.
[10]TONG L T,ZHU R Z,ZHOU X R,et al.Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks[J].Journal of Cereal Science,2017,74(1):121-126.DOI:10.1016/j.jcs.2017.01.011.
[11]COURTOIS F,FAESSEL M,BONAZZI C.Assessing breakage and cracks of parboiled rice kernels by image analysis techniques[J].Food Control,2010,21(4):567-572.DOI:10.1016/j.foodcont.2009.08.006.
[12]李里特,鲁战会,闵伟红,等.自然发酵对大米理化性质的影响及其米粉凝胶机理研究[J].食品与发酵工业,2001,27(12):1-6.DOI:10.3321/j.issn:0253-990X.2001.12.001.
[13]赵福利,钟葵,佟立涛,等.干法磨粉对荞麦豆皮品质影响研究[J].中国粮油学报,2016,31(9):38-44.DOI:10.3969/j.issn.1003-0174.2016.09.007.
[14]杨朝柱,张磊,司红起,等.小麦面粉白度研究进展[J].麦类作物学报,2002(3):74-77.DOI:10.3969/j.issn.1009-1041.2002.03.018.
[15]吴伟都,施文蓉,王雅琼,等.质构仪穿透法测定结冷胶凝胶特性[J].粮食与食品工业,2010,17(5):55-58.DOI:10.3969/j.issn.1672-5026.2010.05.015.
[16]刘顺湖,冯磊,王晓强,等.大豆提取蛋白质含量对蛋白质-琼脂凝胶硬度影响的研究[J].济宁学院学报,2013,34(3):45-48;54.DOI:10.3969/j.issn.1004-1877.2013.03.012.
[17]佟立涛,高晓旭,王立,等.调质大米半干法磨粉制备鲜米粉及其品质测定[J].农业工程学报,2014,30(23):332-338.DOI:10.3969/j.issn.1002-6819.2014.23.042.
[18]CHARUTIGON C,JITPUPAKDREE J,NAMSREE P,et al.Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli[J].LWT-Food Science and Technology,2008,41(4):642-651.DOI:10.1016/j.lwt.2007.04.009.
[19]刘鑫.方便米线品质改良的研究及营养米线产品的开发[D].杭州:浙江工商大学,2012:12-15.
[20]INGLETT G E,PETERSON S C,CARRIERE C J,et al.Rheological,textural,and sensory properties of Asian noodles containing an oat cereal hydrocolloid[J].Food Chemistry,2005.90(1/2):1-8.DOI:10.1016/j.foodchem.2003.08.023.
[21]梁兰兰,赵志敏,吴军辉,等.稻谷陈化时间对米粉制品品质特性的影响[J].华南理工大学学报(自然科学版),2010,38(4):65-70;96.DOI:10.3969/j.issn.1000-565X.2010.04.013.
[22]罗文波.鲜湿米粉的品质评价、原料适应性及保鲜研究[D].长沙:中南林业科技大学,2012:13.
[23]CNOSSEN A G,SIEBENMORGEN T J,YANG W D.The glass transition temperature concept in rice drying and tempering:effect on drying rate[J].Transactions of the ASAE,2002,43(6):1661-1667.DOI:10.13031/2013.3066.
[24]LU Z H,LI L T,MIN W H,et al.The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles[J].International Journal of Food Science and Technology,2005,40(9):985-992.DOI:10.1111/j.1365-2621.2005.01032.x.
[25]SAKA?M,TORBICA A,SEDEJ I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2806-2813.DOI:10.1016/j.foodres.2011.06.026.
[26]TORBICA A,HADNA?EV M,HADNA?EV T D.Rice and buckwheat flour characterisation and its relation to cookie quality[J].Food Research International,2012,48(1):277-283.DOI:10.1016/j.foodres.2012.05.001.
[27]GRAS P W,BANKS H J,BASON M L,et al.A quantitative study of the influences of temperature,water activity and storage atmosphere on the yellowing of milled rice[J].Journal of Cereal Science,1989,9(1):77-89.DOI:10.1016/S0733-5210(89)80026-8.
[28]SOPONRONNARIT S,SRISUBATI N,YOOVIDHYA T.Effect of temperature and relative humidity on yellowing rate of paddy[J].Journal of Stored Products Research,1998,34(4):323-330.DOI:10.1016/S0022-474X(98)00018-6.
[29]YANG H S,KIM C S.Quality characteristics of rice noodles in Korean market[J].Journal of the Korean Society of Food Science&Nutrition,2010,39(5):737-744.DOI:10.3746/jkfn.2010.39.5.737.