| 超微粉碎对红米理化性质和加工特性的影响 |
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| 引用本文： | 傅茂润,赵双,曲清莉,代红飞,陈庆敏.超微粉碎对红米理化性质和加工特性的影响[J].食品与发酵工业,2013,39(4):96-100. |
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| 作者姓名： | 傅茂润 赵双 曲清莉 代红飞 陈庆敏 |
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| 作者单位： | 1. 齐鲁工业大学食品与生物工程学院,山东济南,250033
2. 山东农业工程学院食品科学系,山东济南,250001 |
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| 基金项目： | 济南市科技成果转化项目，山东省科学院科技发展基金项目 |
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| 摘 要： | 采用超微粉碎技术加工红米,对超微红米粉的理化性质和加工特性进行了研究,以期改善红米的加工适用性。结果发现,随着红米粉粒径的减小,粉体的堆积密度、溶解度逐渐增大,糊化温度降低;冻融稳定性、酶解性质、高温持水能力、透明度、沉降性能和流动性得到显著改善。这表明超微粉碎技术可以改善红米粉的粉体性质和加工特性。在制作冷冻和冷藏食品时,红米超微粉可作为主料,但在制作速溶和方便食品时,则适合用做辅料。
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| 关 键 词： | 超微粉碎技术 红米 理化性质 加工特性 加工适用性 |
Effects of superfine grinding on physical-chemical characteristics and processing properties of red brown rice |
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| Fu Mao-run,Zhao Shuang,Qu Qing-li,Dai Hong-fei,Chen Qing-min.Effects of superfine grinding on physical-chemical characteristics and processing properties of red brown rice[J].Food and Fermentation Industries,2013,39(4):96-100. |
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| Authors: | Fu Mao-run Zhao Shuang Qu Qing-li Dai Hong-fei Chen Qing-min |
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| Affiliation: | 1(Collcge of Fooel Bioengineering,Qilu University of Technology,Jinan 250033,China) 2(Department of Food Science,College of Shandong Agricultwral Engineering,Jinan 250002,China) |
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| Abstract: | To improve the processing adaptability of red brown rice,physical-chemical characteristics and processing properties of different sized rice powder ground by superfine grinding technology were compared.The resulted showed that with the powder diameter reduced,buck density,water solubility increased and paste temperature reduced;in addition,freeze-thaw stability,enzymatic hydrolysis activity,high temperature water-binding capacity,transparency,depositing performance and flow ability were improved dramatically after superfine ground.All the results indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice.In general,superfine ground red brown rice power can be used as main material in chilled /frozen food.HHHhowever,in instant and convenient foods,it is better to use it as supplementary material. |
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| Keywords: | superfine grinding technology red brown rice physical-chemical characteristic processing property processing adaptability |
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