| 不同粒度超微粉碎米粉理化特性研究 |
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| 引用本文： | 潘思轶,王可兴,刘强. 不同粒度超微粉碎米粉理化特性研究[J]. 食品科学, 2004, 25(5): 58-62 |
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| 作者姓名： | 潘思轶 王可兴 刘强 |
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| 作者单位： | 华中农业大学食品科技学院 |
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| 摘 要： | 试验比较了早籼米经超微粉碎后再进行分级的三个不同粒度范围米粉的理化特性,并以普通粉碎米粉为对照。实验结果表明,随着米粉颗粒粒径的减小,其粒度分布范围减小,蛋白质含量、糊化温度、糊化液的透光率和冻融稳定性降低,酶解速度、糊化液热稳定性、冲调性能及溶解度提高,米粉的休止角和滑角增大,糊化液沉降性能和对蛋白发泡体系的持泡能力增强,耐酸性基本稳定。实验表明大米经超微粉碎处理能改善米粉的特性,而且不同粒径范围的米粉理化特性也有一定的差异。
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| 关 键 词： | 米粉 超微粉碎 粒径分布 理化性质 |
| 文章编号： | 1002-6630(2004)05-0058-05 |
Study on Physical and Chemical Properties of Different Sizes Rice Powder |
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| PAN Si-yi,WANG Ke-xing,LIU Qiang. Study on Physical and Chemical Properties of Different Sizes Rice Powder[J]. Food Science, 2004, 25(5): 58-62 |
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| Authors: | PAN Si-yi WANG Ke-xing LIU Qiang |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University |
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| Abstract: | The physical and chemical propeties of 3 grain sizes rice powder ground by superfine grinding were comparied withgenerally ground rice powder. The results showed that the smaller the grain diameter distribution, the lower the protein content,the pasted temperature, the dextrin transparency, or the freeze-thaw stability, but the higher the rate of starch hydrolysis withenzyme, the heat stability of dextrin, the cooking character and dissolved solubility, or the larger the stop angle and slide angle.The subsidence and foam-holding capability were improved. It was stable for acid-resisting. |
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| Keywords: | rice powder superfine grinding distribution of granule diameter physical and chemical characters |
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