期刊论文

Quality of Brown Rice Noodles Prepared from Dry, Semi - Dry and Wet Milling Process

Tan, B.

中文

中国粮油学报

1003-0174

2019

34

12

1-7

10.3969/j.issn.1003-0174.2019.12.002

国家自然科学基金(31772009) 国家“十三五”重点研发计划(2017YFD0401103)。

本校为第一机构

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%、...

In the present study, brown rice noodles were prepared from dry, semidry and wet milled brown rice flour, among which the crushing strength of dry milling method was 10~40 Hz; the moisture content of semi-dry milling method was 20%~35%, and the ratio of brown rice and soaking water in wet milling method was 1 :1, 1 :2, 1 :3 and 1 :4. The effect of milling methods on the cooking quality and texture properties of brown rice noodles was studied, and the relationship between particle size of brown rice flour & damaged starch content and cooking qua...