干法、半干法和湿法磨粉工艺制备的糙米米线品质研究

采用干法、半干法和湿法3种方式将糙米磨粉制备糙米米线,干法粉碎强度10～40 Hz,半干法调节含水量为20%～35%及湿法料液比为1∶1、1∶2、1∶3、1∶4,研究了3种磨粉方式对糙米米线蒸煮品质和质构性质的影响,并分析了糙米磨粉颗粒细度及损伤淀粉含量与糙米米线蒸煮品质的相关性。结果表明,磨粉方式及磨粉工艺条件显著影响糙米米线的蒸煮、质构和感官品质,糙米磨粉颗粒细度与糙米米线最佳蒸煮时间显著正相关,与糙米米线断条率显著负相关。糙米磨粉损伤淀粉含量与糙米米线最佳蒸煮时间、硬度显著负相关,损伤淀粉含量与糙米米线断条率显著正相关。干法粉碎强度10、半干法水分调节含量20%、30%和35%、湿法粉碎料液比1∶3～1∶4时,糙米米线的品质较好。

Quality of brown rice noodles prepared from dry, semi-dry and wet milled brown rice flour

Brown rice noodles were prepared from dry, semi-dry and wet milled brown rice flour, which contained the crushing strength of dry milling 10-40 Hz, the moisture content of semi-dry milling 20%-35%, and the ratio of brown rice and soaking water 1:1, 1:2, 1:3 and 1:4. The effect of milling methods on the cooking and texture properties of brown rice noodles was studied. The relationship between particle size and quality of brown rice noodles, and the relationship between damaged starch content and quality of brown rice noodles were also investigated. The results showed that the cooking, texture and sensory quality of brown rice noodles were significantly affected by milling methods and milling conditions. The damaged starch content had significantly negative correlation with the optimal cooking time and hardness of brown rice noodles, and had significantly positive correlation with cooked broken rate. The particle size of brown rice flour had significantly positive correlation with optimal cooking time, and had significantly negative correlation with cooked broken rate. The quality of brown rice noodles were better when the crushing strength of dry milling method was 10, the moisture content of semi-dry milling method was 20%, 30% and 35%, and the ratio of brown rice and soaking water was 1:3 and 1:4.