糯米粉不同碾磨方式对汤圆蒸煮及食味品质的影响

Effect of Different Milling Methods to Process Glutinous Rice Flour on the Cooking and Taste Quality of Rice Balls

采用干磨、半干磨和水磨的磨粉方式加工糯米粉并制作汤圆,通过对汤圆蒸煮特性和食味品质等指标分析,探索较为合适的制粉方式。结果显示:相较于水磨方式,3种试样糯米经半干法碾磨后峰值黏度分别下降了11.91%、10.85%、9.45%,而干法碾磨造成峰值黏度分别下降了54.56%、92.49%、18.27%;起始糊化温度在半干磨方式下分别升高了6.97%、12.85%、4.98%,在干磨方式下分别上升了14.91%、20.38%、8.01%,而峰值糊化温度的变化规律与起始糊化温度一致;碾磨方式对汤圆糊汤率的影响较小,其中河南信阳籼糯和东北粳糯糊汤率的变化<1.0%;半干磨和干磨均造成了汤圆硬度上升,感官评分和咀嚼性下降;水磨糯米粉颗粒完整且表面光滑,半干磨糯米粉颗粒有少量破碎颗粒,干磨糯米粉颗粒破碎严重,有雪花状碎片。

The glutinous rice flour was processed by dry milling,semi-dry milling and water milling,and the glutinous rice flour was made into rice ball.The results showed that:compared with water milling,the peak viscosity of three kinds of glutinous rice after semi-dry milling decreased by 11.91%,10.85%and 9.45%respectively,while that of dry milling decreased by 54.56%,92.49%and 18.27%respectively;the initial gelatinization temperature of three kinds of glutinous rice after semi-dry milling increased by 6.97%,12.85%,4.98%respectively,while that of dry milling increased by 14.91%,20.38%and 8.01%respectively.The change rule of gelatinization temperature is consistent with the initial gelatinization temperature;the milling method has little effect on the gelatinization rate of rice ball,among which the change of Henan Xinyang indica glutinous rice and Northeast japonica glutinous rice is less than 1.0%;the semi-dry milling and dry milling both causes the hardness of rice ball to increase,the sensory score and chewability to decrease;the grains of water milled glutinous rice flour are complete and smooth,and there are a few broken grains in semi-dry milled glutinous rice flour.The grains of dry milled glutinous rice flour are seriously broken,with snowflake like fragments.