米粉粗细度对米发糕品质的影响
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摘要
为探究大米粉原料的粗细度对米发糕品质的影响,确定米发糕的原料米粉粗细度的标准,以泰国香米米粉为研究对象,分析了5种不同粒径米粉的理化指标(水分含量、黏度、粒径、蛋白质含量)。使用粗细度不同的米粉原料采用相同的工艺制作成米发糕,研究米发糕成品的质构特性和感官评价。结果表明,随着米粉粒径减小,破损淀粉含量升高,峰值黏度降低。结合质构特性分析和感官评定的结果,当米粉粒度为120目时,米粉原料理化品质较优,制作的米发糕综合品质最佳。
To explore the effect of the grain diameter in rice flour on the properties of rice cake and set standard of the grain diameter in rice flour for the rice cake, Thai fragrant rice flour as the research object was studied. The physical and chemical properties(moisture content, viscosity, particle size, protein content) of the five different grain diameter of rice flour were analyzed. Different grain diameters of rice flour were made rice cake using the same process. The texture properties and sensory evaluation were studied for the rice cake. The experimental results showed that when the grain diameters of rice flour decreased, the damaged starch content increased and the peak viscosity decreased. Combined with the results of the texture properties and sensory evaluation, the physical and chemical properties of 120 mesh rice flour were excellent and the integrated properties of rice cake made by 120 mesh rice flour were best.
To explore the effect of the grain diameter in rice flour on the properties of rice cake and set standard of the grain diameter in rice flour for the rice cake, Thai fragrant rice flour as the research object was studied. The physical and chemical properties(moisture content, viscosity, particle size, protein content) of the five different grain diameter of rice flour were analyzed. Different grain diameters of rice flour were made rice cake using the same process. The texture properties and sensory evaluation were studied for the rice cake. The experimental results showed that when the grain diameters of rice flour decreased, the damaged starch content increased and the peak viscosity decreased. Combined with the results of the texture properties and sensory evaluation, the physical and chemical properties of 120 mesh rice flour were excellent and the integrated properties of rice cake made by 120 mesh rice flour were best.
引文
[1]李次力,杨杨,陈凤莲,等.混合粉组成与米发糕品质特性相关性研究[J].食品工业科技,2017,38(10).
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[13]张玉荣,田君丽,高佳敏,等.糯米粉制备工艺对其淀粉损伤和品质特性的影响[J].河南工业大学学报(自然科学版),2017,38(6):1-7.
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[15]郭蕾,刘小翠,赵思明.米发糕复配粉的研究[J].食品科学,2008,29(9):218-221.
[2]石飞,刘长虹.不同米粉对酵子及馒头品质影响研究[J].食品科技,2017,(6):142-146.
[3]齐婧,吕莹果,王远辉.不同粒度区间面粉对鲜湿面品质的影响[J].河南工业大学学报(自然科学版),2017,38(4):24-28.
[4]魏春红,李春辉,鹿保鑫,等.不同粒度小米粉性质及对馒头品质的影响[J].粮食与油脂,2017,30(7):65-68.
[5]于衍霞,安红周,宗英俊,等.米制品国内外研究与发展现状[J].中国粮油学报,2017,32(7):141-146.
[6]沈伊亮.米发糕品质评价与加工工艺的研究[D].武汉:华中农业大学,2009.
[7]柏芸,熊善柏,王欢欢,等.传统发酵食品米发糕生产工艺的革新与现代化[J].粮食与食品工业,2009,16(5):4-6.
[8]Sivaramakrishnan,Hema P,Senge B,et al.Rheologicai properties of flee dough for making rice bread[J].Food Engineering,2004,62(1):37-45.
[9]陈德文,沈伊亮,吴鹏,等.米发糕的比容与其质构的相关性研究[J].中国粮油学报,2009,24(12):7-9.
[10]吴卫国,张喻,肖海秋,等.原料大米特性与米粉产品品质关系的研究[J].粮食与饲料工业,2005,(9):21-24.
[11]王锋.自然发酵对大米理化性质的影响及其米粉凝胶机制研究[D].杨凌:西北农林科技大学,2003.
[12]郭蕾,刘小翠,沈硕,等.米发糕生产工艺的研究[J].粮食与饲料工艺,2010,(7):26-28.
[13]张玉荣,田君丽,高佳敏,等.糯米粉制备工艺对其淀粉损伤和品质特性的影响[J].河南工业大学学报(自然科学版),2017,38(6):1-7.
[14]刘小翠,胡坚,赵思明.米发糕的质构特性及数学模型[J].中国粮油学报,2009,24(3):7-11.
[15]郭蕾,刘小翠,赵思明.米发糕复配粉的研究[J].食品科学,2008,29(9):218-221.