湿热处理对不同水分含量的米粉性质及粉条品质的影响
|
摘要
以早籼米米粉为原料,研究湿热处理对不同水分含量米粉糊化特性、凝胶特性、溶解度、膨胀度以及粉条蒸煮品质的影响。结果表明:糊化特性峰值黏度、谷值黏度、衰减值、最终黏度、回生值随着水分含量的增加而明显下降,但是糊化温度却随着水分含量的增加而升高。随着米粉水分含量的增加,湿热处理对米粉溶解度、膨胀率、凝胶性能有明显的影响,同时有利于改善米粉粉条的蒸煮品质。
With the rice flour as raw material, the effects of heat moisture treatment on pasting properties, gel properties, solubility,swelling power and the rice noodle cooking properties were studied. The test results showed that: with the increase of moisture content of rice flour, starch peak viscosity, trough viscosity, final viscosity, breakdown, setback were decreased; pasting temperature were increased;the properties of swelling power, solubility and gel texture were changed by heat moisture treatment. With increasing the moisture content of the flour, the technology of heat moisture treatment could improve the rice flour noodle properties.
With the rice flour as raw material, the effects of heat moisture treatment on pasting properties, gel properties, solubility,swelling power and the rice noodle cooking properties were studied. The test results showed that: with the increase of moisture content of rice flour, starch peak viscosity, trough viscosity, final viscosity, breakdown, setback were decreased; pasting temperature were increased;the properties of swelling power, solubility and gel texture were changed by heat moisture treatment. With increasing the moisture content of the flour, the technology of heat moisture treatment could improve the rice flour noodle properties.
引文
[1]廖卢艳,吴卫国.湿热改性淀粉研究进展[J].食品与机械,2015,31(5):266-269.
[2]GB 5009.3-2016,食品安全国家标准食品中水分的测定[S].
[3]廖卢艳,蒋立文,张喻,等.不同改性方法对红薯淀粉性质及粉条品质的影响研究[J].中国粮油学报,2015,30(11):49-53.
[4]Itthivadhanapong P,Sangnark A.Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties[J].International Food Research Journal,2016,23(3):1190-1198.
[5]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338.
[6]Wandee Y,Uttapap D,Puncha-arnon S,et al.Quality assessment of noodles made from blends of rice flour and canna starch[J].Food chemistry,2015,179:85-93.
[7]Wang L,Guo J X,Wang R,et al.Studies on quality of potato flour blends with rice flour for making extruded noodles[J].Cereal Chemistry,2016,93(6):593-598.
[8]谭洪卓,谭斌,刘明,等.甘薯淀粉性质与其粉丝品质的关系[J].农业工程学报,2009,25(4):286-292.
[9]李云波,刘晓翠,张伟,等.米粉凝胶形成过程的质构特性及凝胶品质控制研究[J].食品科技,2006,31(7):39-42.
[10]张兆丽,熊柳,赵月亮,等.直链淀粉与糊化特性对米粉凝胶品质影响的研究[J].青岛农业大学学报(自然科学版),2011,28(1):60-64.
[11]闵伟红.乳酸菌发酵改善米粉食用品质机理的研究[D].北京:中国农业大学,2003.
[12]姚映西.湿热改性处理对大米理化性质及米粉品质影响的研究[D].长沙:湖南农业大学,2016.
[13]廖卢艳,吴卫国.湿热处理改善红薯粉条品质的优化工艺研究[J].中国粮油学报,2016,31(10):114-119,130.
[14]卫萍,杨媚,游向荣,等.常用食品改良剂对马铃薯米粉品质的影响[J].南方农业学报,2017,48(2):314-322.
[2]GB 5009.3-2016,食品安全国家标准食品中水分的测定[S].
[3]廖卢艳,蒋立文,张喻,等.不同改性方法对红薯淀粉性质及粉条品质的影响研究[J].中国粮油学报,2015,30(11):49-53.
[4]Itthivadhanapong P,Sangnark A.Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties[J].International Food Research Journal,2016,23(3):1190-1198.
[5]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338.
[6]Wandee Y,Uttapap D,Puncha-arnon S,et al.Quality assessment of noodles made from blends of rice flour and canna starch[J].Food chemistry,2015,179:85-93.
[7]Wang L,Guo J X,Wang R,et al.Studies on quality of potato flour blends with rice flour for making extruded noodles[J].Cereal Chemistry,2016,93(6):593-598.
[8]谭洪卓,谭斌,刘明,等.甘薯淀粉性质与其粉丝品质的关系[J].农业工程学报,2009,25(4):286-292.
[9]李云波,刘晓翠,张伟,等.米粉凝胶形成过程的质构特性及凝胶品质控制研究[J].食品科技,2006,31(7):39-42.
[10]张兆丽,熊柳,赵月亮,等.直链淀粉与糊化特性对米粉凝胶品质影响的研究[J].青岛农业大学学报(自然科学版),2011,28(1):60-64.
[11]闵伟红.乳酸菌发酵改善米粉食用品质机理的研究[D].北京:中国农业大学,2003.
[12]姚映西.湿热改性处理对大米理化性质及米粉品质影响的研究[D].长沙:湖南农业大学,2016.
[13]廖卢艳,吴卫国.湿热处理改善红薯粉条品质的优化工艺研究[J].中国粮油学报,2016,31(10):114-119,130.
[14]卫萍,杨媚,游向荣,等.常用食品改良剂对马铃薯米粉品质的影响[J].南方农业学报,2017,48(2):314-322.