复配粉理化性质与米线质构性质关系的研究

Studies on the Relation Between the Physicochemical Properties of Pre-Mixed Power and the Textural Properties of Rice Noodles

将粳米粉与绿豆淀粉按照一定比例进行混合,得到粳米粉和绿豆淀粉的复配粉体系,并测定了复配粉体系的溶胀性质、糊化性质、凝胶质构性质和拉伸性质,研究了复配米粉体系的拉伸性质与米线质构性质的关系。结果表明:随着绿豆淀粉添加量比例的增加,复配米粉体系的总直链淀粉含量、可溶性直链淀粉含量和不溶性直链淀粉含量明显增加,峰值黏度、谷值黏度、末值黏度、硬度也显著性增加,咀嚼性、拉伸强度和表观弹性模量显著增加,85℃下的溶解度和膨润力显著上升;糊化温度显著降低;衰减值和回生值分别比粳米粉高了33.73 RVU和50.60 RVU;与单一体系相比,由复配粉体系制成的米线呈现较好的硬度、弹性、韧性、蒸煮性和物理性质。当绿豆淀粉∶粳米粉为1∶1时,其制得的米粉的质构性质最好。

In this article, a certain proportion of mixed rice flour and mung bean starch were mixed and obtained the pre - mixed power system, measured the swelling properties of the pre - mixed powder system, pasting properties, gel texture properties and tensile properties. The complex relationship of the tensile properties and the texture properties of the rice flour, and the relation between the tensile properties and the textural properties of rice noodles were studied. The results showed that with the increase in the propotion of the added mung bean starch, the total amylose content, soluble amylose content and insoluble amylose content of the pre - mixed rice flour significantly increased, the peak viscosity, valley viscosity, final viscosity, hardness, chewiness, tensile strength and apparent elastic modulus showed an apparent increase. Solubility and swelling power significantly increased, the pasting temperature significant- ly decreased. Compared to the Japonica rice powder, the pad value and setback value increased 33.73 RVU and 50.60 RVU respectively. In contrast to a single system, the rice noodle made of pre - mixed power generally exhibit excellent good hardness, elasticity, toughness, and physical properties. When the ratio of mung bean and japonica rice power is 1：1 ,the textural properties were the best.