不同制粉方法对蜡质玉米粉糊的流变特性影响的研究-食品科学.PDFVIP

※基础研究 食品科学 2009, Vol. 30, No. 03 95 1 , 2 2 1 1 龚魁杰 ，董海洲 ，徐秋萍 ，祁国栋 (1. 山东省农业科学院作物研究所，山东济南 250100 ；2. 山东农业大学食品科学与工程学院，山东泰安 271018) ：本实验对蜡质玉米粉糊的流变特性进行研究，建立相应的流变模型，并研究制粉方法对流变特性的影响。 结果表明：蜡质玉米粉糊为假塑性流体，糊的剪切应力与表观黏度受剪切速率、温度等影响，分别呈幂函数关 系；剪切应力与表观黏度的变化存在一定的浓度效应，6% 浓度为变化的拐点；挤压膨化制粉所得流体表现出近似 牛顿流体特征；湿法制粉最有利于保持粉体胶黏特性。 ：蜡质玉米粉；流变特性；挤压膨化；湿法制粉 Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways 1,2 2 1 1 GONG Kui-jie ，DONG Hai-zhou ，XU Qiu-ping ，QI Guo-dong (1. Crop Research Institute, Shandong Academy of Agricultural Science, Jinan 250100, China； 2. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China ) Abstract ：Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied, and rheological models were established. The results indicated that waxy corn flour paste is pseudoplastic fluid, and the shear stress and apparent viscosity are affected by shear rate, concentration and temperature, which have power function relationship each other. A special change in the shear stress or apparent viscosity depends on concentration, and 6% concentration is the inflection point ．Furthermore, the flour paste milled by extrusion way shows the Newtonian fluid characteristics, while the wet-milling way is most beneficial to keep the gluing property. Key words ：waxy corn flour ；rheological properties ；extrusion ；wet-milling 中图分类号：TS201.7 文献标识码：A 文章编号：1002-6630(2009)03-0095-05 蜡质玉米又称糯玉米、黏玉米，其所含淀粉全部 用，其糊的流变特性不一，最终会影响产品的质地、 为支链淀粉，与普通玉米相比，蜡质玉米具有很多的