超微粉碎处理对糙米粉理化性质的影响研究

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• 英文论文题名：Effects of the micronization on physicochemical properties of brown rice flour
• 论文作者：彭国泰 ; 吴娜娜 ; 田晓红 ; 刘艳香 ; 刘明 ; 汪丽萍 ; 翟小童 ; 吴卫国 ; 谭斌
• 英文论文作者：Peng Guotai ; Wu Nana ; Tian xiaohong ; Liu yanxiang ; Liu Ming ; Wang Liping ; Zhai xiaotong ; Wu Weiguo ; Tan Bin ; Academy of State Administration of Grain ; College of Food Science and Technology ; Hunan Agricutural University
• 年：2016
• 作者机构：国家粮食局科学研究院;湖南农业大学食品科学与技术学院;
• 论文关键词：超微粉碎 ; 糙米粉 ; 损伤淀粉 ; 糊化性质 ; 粒径 ; 微观结构
• 英文论文关键词：micronization brown rice flour ; damage starch content ; pasting properties ; particle size ; microstructure
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS210.4
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：124k
• 原文格式：O
• 会议级别：全国

摘要

糙米富含膳食纤维、维生素、微量元素等营养物质,但糙米不易蒸煮,很难以粒食形式食用。糙米以粉食的形式制成糙米制品具有极大的市场价值,但其原料选择指标如颗粒细度、损伤淀粉等尚无统一标准,糙米制品品质也有很大差异。本试验以糙米为原料,旨在研究不同的超微粉碎强度对糙米粉损伤淀粉含量的影响以及对糙米粉理化性质的影响,为制作良好的糙米制品提供理论依据。选取了经过超微粉碎频率0-40处理的糙米粉为原料,以损伤淀粉含量、粒度分布、水合特性、糊化性质为分析指标,比较了不同超微粉碎强度处理的糙米粉物理化学性质的差异性。结果显示,随着超微粉碎频率的增大,糙米粉损伤淀粉含量从7.84%上升到14.58%;粒径D[4,3]从171μm下降到11μm;在50℃和100℃下,糙米粉的吸水指数、膨胀势上升,水溶性先上升后下降。RVA结果显示,糙米粉的峰值粘度从860cp上升到1699cp,谷值粘度从746cp上升到853cp,崩解值由114cp上升到836cp,最终粘度从1754cp上升到2062cp,回生值从51.5cp上升到61.5cp,糊化温度从79.6℃下降到75.2℃。扫描电镜结果显示,随着超微粉碎强度的增加,使得淀粉颗粒破碎、断裂形成更多的无规则小碎片,且表面有凹坑。研究表明,超微粉碎可以改善糙米粉的性质,为制作良好的糙米制品提供基础。
Brown rice(BR) contains dietary fiber,vitamins and trace elements,etc.However,BR is not easy to cook and difficult to be eaten.It has vast market value that BR is utilized in the form of flour to make superior products.But the raw material selection indicators are not clear,such as the particle size and the damage starch of BR products,and the quality differences of BR flour products also exist.This experiment aimed to study the effects of damage starch content by different intensity of superfine grinding of BR on the physicochemical properties of BR flour.This study could provide theoretical basis for making superior BR products.The BR flours treated with micronized frequency of 0 to 40 were used as raw materials.The damage starch content,particle size distribution,hydration characteristics and pasting properties were determined,and the differences of physicochemical properties of these BR flour were compared.With the increasing of crushing frequency,the damage starch content of BR flour increased from 7.84%to 14.58%;the particle size of D[4,3]decreased from 171 μm to 11 μm;at50℃ and 100℃,the water absorption index and swell power increased,water-soluble properties increased at first and then decreased.The results of RVA showed that the peak viscosity increased from 860 cp to 1699 cp,trough viscosity increased from746 cp to 853 cp,breakdown value increased from 114 cp to 836 cp,final viscosity increased from 1754 cp to 2062 cp,the retrogradation value increased from 51.5 cp to 61.5 cp,the gelatinization temperature decreased from 79.6℃ to 75.2℃.The results of scanning electron microscopy showed that the starch granules were crushed,with more random bits and the surface depressions were formed with the increase of superfine crushing strength.This study demonstrated that the micronization would improve the properties of BR flour,and could provide basic theory for making superior BR products.

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