摘要
采用超微粉碎技术加工红米,对超微红米粉的理化性质和加工特性进行了研究,以期改善红米的加工适用性。结果发现,随着红米粉粒径的减小,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红米粉的粉体性质和加工特性。在制作冷冻和冷藏食品时,红米超微粉可作为主料,但在制作速溶和方便食品时,则适合用做辅料。
To improve the processing adaptability of red brown rice, physical-chemical characteristics and processing properties of different sized rice powder ground by superfine grinding technology were compared. The resulted showed that with the powder diameter reduced, buck density, water solubility increased and paste temperature reduced; in addition, freeze-thaw stability, enzymatic hydrolysis activity, high temperature water-binding capacity, transparency, depositing performance and flow ability were improved dramatically after superfine ground. All the resuits indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice. In general, superfine ground red brown rice power can be used as main material in chilled /frozen food. HHHhowever, in instant and convenient foods, it is better to use it as supplementary material.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期96-100,共5页
Food and Fermentation Industries
基金
济南市科技成果转化项目(200913061)
山东省科学院科技发展基金项目(2010017)
关键词
超微粉碎技术
红米
理化性质
加工特性
加工适用性
superfine grinding technology, red brown rice, physical-chemical characteristic, processing property, processing adaptability
