滚筒干燥条件对荞麦雪花片质构特性的影响.PDFVIP

安徽农业大学学报, 2013, 40(6): 927-931 Journal of Anhui Agricultural University 网络出版时间：2013-10-26 14:14:56 [URL] /kcms/detail/34.1162.S1414.003.html 滚筒干燥条件对荞麦雪花片质构特性的影响 彭荟芳，杜先锋* (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：考察了不同滚筒温度、滚筒转速、料液比对滚筒干燥工艺制得的荞麦雪花片质构特性的影响。研究结 果表明，当滚筒温度由 135℃增加到 165℃时，荞麦雪花片质构特性值增大显著，每个参数都增加了 70%左右；当 滚筒转速由 2 r·min-1 增加到 4 r·min-1 时，荞麦雪花片坚实度增加了 23.6% ，稠度增加了 11.6%，粘聚性增加了 44.7% ， 粘度指数增加了 30.8%；当料液比从 1:1 增加到 1:1.4 时，荞麦雪花片质构特性值都增大了 20% ，且滚筒温度、转 速及料液比与质构特性的相关性强，相关系数 R²都在 0.96 到 1.0 之间。本研究对不同工艺条件下荞麦雪花片质构 特性的变化进行了理论分析，通过分析推测荞麦淀粉糊化过程中结构的变化及荞麦雪花片内部蜂窝结构的变化是导 致荞麦雪花片质构特性变化的原因。 关键词：荞麦；滚筒干燥；质构特性；TPA 测试 中图分类号：TS210.1 文献标识码：A 文章编号：1672−352X (2013)06−0927−05 Influence of different conditions of drum drying on buckwheat snowflake texture properties PENG Hui-fang, DU Xian-feng (School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: In this study, we investigated the effects of buckwheat snowflake texture properties from drum drying process on different bowl temperature, drum speed and solid-liquid ratio. The results indicated that when the temperature of the bowl rose from 135 ℃ to 165 ℃, the texture properties of buckwheat snowflake in- creased obviously, and every argument increased by 70% approximately. When the drum speed increased from -1 -1 2 r·min to 4 r·min , the firmness of buckwheat snowflake , the consistency of buckwheat, the cohesiveness of buckwheat, and the viscosity index of buckwheat increased by 23.6%, 11.6%, 44.7% and 30.8%, respectively. When the solid-liquid ratio increased from 1:1 to 1:1.4, the characteristic value of texture property of buck- wheat snowflake increased by 20%. The drum temperature, speed and