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Position: Home > Articles > Effects of Superfine Grinding on Physical-chemical Characteristics and Processing Properties of Glutinous Rice Food and Nutrition in China 2011,17 (06) 46-50

超微粉碎对糯米理化性质和加工特性的影响

作  者:
傅茂润;陈庆敏;刘峰;王秋霜;王晓
单  位:
山东营养源食品科技有限公司;山东省科学院山东省分析测试中心;广东省农科院茶叶研究所
关键词:
超微粉碎技术;糯米;理化性质;加工特性
摘  要:
为拓展糯米的应用范围,采用超微粉碎技术加工糯米,对超微糯米粉的理化性质和加工特性进行了研究。结果发现,随着糯米粉粒径的减小,粉体的堆积密度、溶解度逐渐增大,糊化温度降低;冻融稳定性、酶解性质、高温持水能力、透明度、沉降性能和流动性得到显著改善。这表明,超微粉碎技术可以改善糯米粉的粉体性质和加工特性。
译  名:
Effects of Superfine Grinding on Physical-chemical Characteristics and Processing Properties of Glutinous Rice
作  者:
FU Mao-run1,CHEN Qing-min2,LIU Feng1,WANG Qiu-shuang2,WANG Xiao1 (1Shandong Analysis and Test Center,Shandong Academy of Sciences,Jinan 250014,China; 2Shandong Yingyangyuan Food Technology Co.,Ltd.,Jinan 250014,China; 3Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)
关键词:
superfine grinding technology;glutinous rice;physical-chemical characteristic;processing property
摘  要:
To extend application area of glutinous rice,the physical-chemical characteristics and processing properties of different sized glutinous rice powder ground by superfine grinding were compared.The resulted showed that with the powder diameter reduced,buck density,water solubility increased and pasted temperature reduced.In addition,freeze-thaw stability,enzymatic hydrolysis activity,high temperature water-binding capacity,transparency,depositing?performance and flowability?were improved dramatically after superfine ground.Results indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice.

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