乳酸湿热处理改善大米粉性质及粉条品质的研究

主要研究乳酸湿热处理对大米粉性质及其干粉条和湿粉条品质的影响。以水磨籼米粉为原料,通过不同浓度乳酸、湿热以及乳酸与湿热联用的方法对米粉进行处理,研究不同条件下制备的大米粉的糊化特性、溶解度、膨胀率以及干粉条和湿粉条的蒸煮品质和质构品质。实验结果表明:乳酸湿热处理对大米粉糊化特性影响显著,大米粉通过湿热处理、乳酸处理、乳酸湿热联用处理后,大米粉的峰值黏度、谷值黏度、衰减值、最终黏度、回生值都有所降低。在乳酸处理(pH=4)时,峰值黏度最高。乳酸湿热处理对大米粉的溶解度和膨胀度都有一定的影响,与原样相比,被处理过的样品其溶解度、膨胀度都逐渐降低。在粉条蒸煮品质测定中,乳酸处理(pH=4)后,干粉条和湿粉条的断条率、蒸煮损失率都达到最低。在粉条质构品质测定中,经过湿热处理、乳酸处理和乳酸湿热联用处理三种方法处理以后,湿粉条的硬度、咀嚼性均有所下降,在乳酸处理(pH=4)时,湿粉条的弹性达到最大;在湿热处理、乳酸处理和乳酸湿热联用处理中,干粉条的黏度有所下降,在乳酸(pH=4)时,干粉条的弹性达到最大。最终结果:在乳酸处理(pH=4)时,对改善大米粉性质及粉条品质的效果是最优的。

Study on improving the properties of rice flour and rice vermicelli quality by heat treatment with lactic acid solutions

The paper mainly studies the effect of heat treatment with lactic acid on properties of rice flour and quality of dried rice vermicelli and wet rice vermicelli. Indica rice flour by water milling was selected as raw material and treated with different concentration of lactic acid, damp heat or the combination of lactic acid and damp heat. The gelatinization characteristics, solubility, expansion rate, cooking quality and texture of dry and wet rice noodles under different conditions were studied. The experimental results showed that the heat treatment with lactic acid had a significant effect on the gelatinization properties of rice flour. After heat moisture treatment, lactic acid treatment, and heat treatment with lactic acid, the peak viscosity, trough viscosity, attenuation value, final viscosity, and retrogradation value of rice flour were all reduced. The peak viscosity was highest in the lactic acid treatment (pH=4). Heat treatment with lactic acid had a certain influence on the solubility and swelling capacity of rice flour. Compared with the original sample, both the solubility and swelling degree of treated samples were gradually decreased. In the determination of rice vermicelli cooking quality, after the lactic acid treatment (pH = 4), the broken rate, cooking loss rate of the dried rice vermicelli and wet rice vermicelli all reached the lowest. In the determination of texture quality of rice vermicelli, after heat moisture treatment, lactic acid treatment and heat treatment with lactic acid, the wet rice vermicelli have decreased hardness and chewiness. When the lactic acid treatment (pH=4), the elasticity of the wet rice vermicelli reaches the maximum. In heat moisture treatment, lactic acid treatment and heat treatment with lactic acid, the viscosity of dried rice vermicelli has decreased, in the lactic acid (pH = 4), the maximum elasticity of dried rice vermicelli. The final result: In the case of lactic acid treatment (pH = 4), the effect on improving the properties of rice flour and the quality of rice vermicelli was optimal.