食品科学 ›› 2019, Vol. 40 ›› Issue (5): 110-115.doi: 10.7506/spkx1002-6630-20180104-049

• 食品工程 • 上一篇    下一篇

热风处理对大米半干法磨粉效率的影响

佟立涛,耿栋辉,周闲容,王丽丽,刘丽娅,周素梅*   

  1. 中国农业科学院农产品加工研究所,北京 100193
  • 出版日期:2019-03-15 发布日期:2019-04-02
  • 基金资助:
    河南省重大科技专项(151100110500);公益性行业(农业)科研专项(201303070)

Effect of Hot Air Drying on Properties of Semi-Dry Milled Rice Flour

TONG Litao, GENG Donghui, ZHOU Xianrong, WANG Lili, LIU Liya, ZHOU Sumei*   

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2019-03-15 Published:2019-04-02

摘要: 目的:考察热风处理对于大米半干法磨粉效率的影响。方法:采用热风(45 ℃、240 min,75 ℃、45 min,105 ℃、15 min)处理大米,测定大米吸水率,观察表观裂缝情况,分析大米粉的白度和凝胶特性,并制作鲜湿米粉,对其质构特性、拉伸特性和断条率进行测定。结果:经75 ℃、45 min和105 ℃、15 min热风处理后的大米,润米时间可缩短至11 min;体视显微镜观察结果显示各组米粒表观出现明显的裂缝;与湿磨粉相比,45 ℃、240 min和75 ℃、45 min热风处理组大米制得的大米调制粉白度无显著变化,75 ℃、45 min热风处理组的凝胶硬度有所降低;将75 ℃、45 min处理过的大米润米后磨粉,用该大米粉制作的鲜湿米粉的断条率与湿磨米粉无显著差异(P>0.05)。结论:45 ℃、240 min和75 ℃、45 min热风处理大米可明显缩短大米的润米时间、提高半干法磨粉的效率,且75 ℃、45 min热风处理组大米制得的大米调制粉可与湿法磨粉相媲美。本研究可为解决大米半干法磨粉润米时间长、感染微生物风险大、连续化生产难以实现等产业瓶颈问题提供理论依据。

关键词: 热风处理, 半干法磨粉, 吸水率, 裂缝, 品质

Abstract: Objective: To investigate the effect of hot air drying on properties of semi-dry milled rice flour. Methods: Rice was hot air dried at 45 ℃ for 240 min, at 75 ℃ for 45 min or at 105 ℃ for 15 min and then used to prepare semidry-milled rice flour. The moisture absorption rate was determined and apparent cracks on the rice surface were examined. The whiteness and gel properties of semi-dry milled rice flours were analyzed, and the textural properties, tensile properties and breaking rate of fresh rice noodles made from the rice flours were determined. Results: Hot air treatments at 75 ℃ for 45 min and at 105 ℃ for 15 min could shorten the soaking time to reach maximum moisture content in semi-dry milled flour to 11 min. Surface cracks were observed in all three groups under stereomicroscopy. The whiteness and gel properties of semi-dry milled rice flour with hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min were not significant different from those of wet milled rice flour while the second hot air treatment resulted in a decrease in the gel hardness of semi-dry milled rice flour. There was no remarkable difference in the breaking rate of fresh rice noodles between semi-dry milling with hot air treatment at 75 ℃ for 45 min and wet milling (P > 0.05). Conclusion: Hot air treatment at 45 ℃ for 240 min and at 75 ℃ for 45 min can greatly shorten the soaking time to reach maximum moisture content in semi-dry milled flour and improve its properties. The quality of fresh rice noodles made from semi-dry milled flour with hot air treatment at 75 ℃ for 45 min is comparable to that of wet milled rice flour. This study provides a theoretical basis for overcoming the bottleneck problems of rice semi-dry milling such as long soaking time, high risks of microbial infection and difficulties in achieving continuous production.

Key words: hot air treatment, semi-dry milling, moisture absorption rate, cracks, quality

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