半干法磨粉中润米时间对鲜湿米粉的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 半干法磨粉中润米时间对鲜湿米粉的影响 1，2 1，2 1 刘也嘉 ，林利忠 ，林亲录 （1.中南林业科技大学食品科学与工程学院，湖南长沙 410004）（2.金健米业股份有限公司，湖南常德 415001） 摘要：为考察半干法磨粉过程中润米时间对大米粉粉质特性及鲜米粉质量的影响，本研究选用了不同润米时间条件下的大米原 料进行半干法磨粉并制备鲜米粉。以可以实现半干法磨粉的 24 h 润米时间作为阳性对照，分析和比较不同润米时间的大米粉粒径分 布、破损淀粉含量、糊化特性等粉质特性以及鲜米粉的蒸煮损失、感官评价等制品品质特性，以确定获得同样效果的最短润米时间。 研究结果显示：润米 6 h 后进行半干法磨粉可以获得与 24 h 润米时间同样的大米粉粒度分布、破损淀粉含量、最高粘度和最低粘度等 粘度特性。用此大米粉制备的鲜湿米粉产品，获得了理想的蒸煮损失率和可接受的感官评分值。以上结果表明，润米 6 h 是获得如润 米 24 h 同样的大米粉及鲜湿米粉品质特征的理想润米时间。 关键词：润米时间；半干法磨粉；粉质特性；蒸煮损失；感官评价 文章篇号：1673-9078(2016)4-161-165 DOI: 10.13982/j.mfst.1673-9078.2016.4.026 Effect of Different Rice Soaking Times in Semi-dry Milling on the Quality of Fresh Rice Noodles LIU Ye-jia1, 2, LIN Li-zhong1, 2, LIN Qin-lu1 (1.Faculty of Food Science and Engineering Central South University of Forestry Technology, Changsha 410004, China) (2.Jinjian Cereals Industry Co., Ltd, Changde City, Changde 415001, China) Abstract: The influence of different soaking times, used in the semi-dry milling process, on the farinographical properties of rice flour and fresh rice noodles was studied. Different rice flours were produced from the rice soaked for different times by semi-dry milling and then used to prepare rice noodles. The flour produced from rice that had been soaked for 24 hours was selected as the positive control. The particle size distribution, damaged starch content, and pasting properties of the prepared rice flours as well as the cooking loss and sensory quality of the fresh rice noodles were analyzed and compared in order to determine the s