摘要
以大米为原料制作膨化米饼，用差示量热扫描仪（DSC）研究膨化米饼生产过程的热力学特性，探索大米凝胶的膨化机理，为膨化米饼的生产提供理论依据。结果表明，在有限水分的条件下，混合米浆糊化，形成大米粉的凝胶体。经静置和两次干燥除去结合力较弱的结合水，使水分的汽化温度提高，汽化焓下降。干燥后饼坯中的结合水于200～260℃的高温下急剧蒸发，产生的蒸汽使饼坯膨胀；再经过310～320℃的高温使淀粉等分子裂解，最终形成具有膨松多孔结构的膨化米饼。
The thermodynamics properties of puffed rice cake during processing were studied by differential scanning calorimetry in order to search the puff mechanism Of rice gel and lay a theory basis for puffed rice cake processing. Results： The rice starch is gelatinized under limited moisture; the weakly bonded water is removed through standing and twice drying, so the vaporization temperature raises and the vaporization enthalpy decreases. The rice cake is swelled with the rapid vaporization of the bonded water in the cake drying at 200 - 260℃, and then the starch molecules are degraded at 310 - 320℃, and finally the crisp porous puffed rice cake is formed.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第1期14-16,25,共4页
Journal of the Chinese Cereals and Oils Association
关键词
米饼
热力学特性
膨化
rice cake, thermodynamics properties, puff
