调质温度和时间对黑糯米半干法制粉品质的影响

以黑糯米为原料,研究了调质温度、调质时间对半干法制备黑糯米粉的色价、色度、溶解度、保水力和糊化特性等的影响。结果表明:随着调质温度的升高,黑糯米粉的平均粒径减小,色价先增大后减小,在调质温度55℃时亮度L^*最小,在35℃时米粉b^*值最小,色度较好,且溶解度最低,在25℃时溶胀度最低。调质时间对峰值黏度、最终黏度、回生值有明显影响;随着调质时间的延长,黑糯米粉的色价降低,溶解度先减后增,平均粒径逐渐降低;在调质5 h时,米粉溶解度最低为4.1%,40℃保水力最大为2.43 g/g,调质时间对米粉溶胀度无显著性影响(P>0.05)。

Effect of Tempering Temperature and Time on the Quality of Semi-dry Black Glutinous Rice Flour

The effects of tempering temperature and time on semi-dry black glutinous rice flour's color value,quality index,physico-chemical properties and pasting properties were researched. It was concluded that as the temperature increased,the average particle size of the rice flour decreased,the color value increased first and then decreased,and the L* reached the minimum at 55℃. The color of rice flour was fine as the b* was lowest at 35℃ meanwhile the solubility was the lowest. The swelling degree was the lowest at 25℃. The tempering time had significant effects on peak viscosity,final viscosity,revalue. The color value and the average particle size of the black glutinous rice flour decreased as the tempering time extended while the solubility decreased first and then increased. The lowest solubility was 4.1% and the highest water-holding capacity of 40℃ was 2.43 g/g after 5 h tempering. The tempering time showed no significant influence on the swelling degree of black glutinous rice flour(P>0.05).