| Mixolab测定糯米粉糊化特性的程序参数研究 |
| |
| 引用本文： | 姜容,王云,雷凡,王月慧.Mixolab测定糯米粉糊化特性的程序参数研究[J].中国酿造,2014(7):59-62. |
| |
| 作者姓名： | 姜容 王云 雷凡 王月慧 |
| |
| 作者单位： | 武汉轻工大学食品科学与工程学院,湖北武汉430023 |
| |
| 基金项目： | 国家粮食局公益项目（201413007） |
| |
| 摘 要： | 研究了Mixolab测定糯米粉糊化特性的程序参数,确定了最佳粉团质量、30℃揉混时间、升温速率和最高温度,建立了糯米粉的吸水率标准计算公式。实验结果显示:80 g的粉团质量最适合用来测定糯米粉糊化特性,30℃时揉混3 min即可将粉团混合均匀,8℃/min的升温速率能较好的保留糯米粉的α-淀粉酶活性,最高温度设定为90℃可使糯米粉糊化更彻底。
|
| 关 键 词： | Mixolab 糯米粉 糊化特性 程序参数 |
Procedure parameters exploration of Mixolab for determination of glutinous rice flour gelatinization property |
| |
| JIANG Rong,WANG Yun,LEI Fan,WANG Yuehui.Procedure parameters exploration of Mixolab for determination of glutinous rice flour gelatinization property[J].China Brewing,2014(7):59-62. |
| |
| Authors: | JIANG Rong WANG Yun LEI Fan WANG Yuehui |
| |
| Affiliation: | (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) |
| |
| Abstract: | The optim alprocedure param eters for Mixolab to detect the gelatin ization properties of glutinousrice flour were studied.The optim alquality of glutinous rice dough,kneading tim eat30 ℃,heating rate and the highesttem perature were determ bed and the water absorption calculation formula of glutinous rice was established.Results show ed that themost suitable dough weight to determ ine the gelatinization of glutinous rice flourw as 80 g,tihe dough could bem ixed uniformly after3 min’mixing at3 ℃,the tem perature rising speed of 8 ℃/m in could m ain tain the activity of α-am ylase well,and the highesttem perature settled as 90 ℃ could make the gelatin izationm ore thoroughly. |
| |
| Keywords: | Mixolab glutinous rice flour gelatinization property procedure parameters |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
