糙米酵素流变学特性研究

Study on the rheological properties of the brown rice leaven

研究糙米粉在不同温度和浓度条件下剪切速率和表观黏度的变化关系,并确定在各温度和浓度条件下其稠度系数和流变指数,建立流变学方程。试验结果表明,糙米粉的黏度随温度的升高而增大,且发酵后的糙米酵素粉黏度随温度的变化范围大于未发酵;糙米粉的黏度随浓度的增大而增大,且发酵后的糙米粉黏度随浓度的变化范围小于未发酵的。

The experiment studied the relationship of bran rice between the shear ratings and apparent uiscosity under the different temperatures and concentration conditions. The rbeological equation was established; the consistency and rheological index was calculat ed. The results showed that broun rice starch viscosity increased with temperature, and the viscosity of the fermentation broun rice starch was greater than the scope of non-fermented starch; the viscosity of the bran rice starch increased with the concentration, and the viscosity of the bran rice starch was not less than changes in the scope of the fermented starch.