小米粉在水和牛奶中稳定性参数及糊化特性的探究

The stability parameter and the pasting properties of millet powder in water and milk

本文用炒、烤、微波三种方法对小米进行熟化处理,并进行不同粒径的粉碎处理,研究熟化处理对小米粉糊化特性的影响,粒径对小米粉在水和牛奶中冲调时稳定性的影响。结果表明:熟化处理方法和粒径对小米粉在水中和牛奶中的稳定性有影响,且对小米粉的糊化特性也有一定影响。三种处理方法对小米粉糊化特性有不同影响。相比于未处理的对照样品,微波处理对小米粉的糊化特性影响较弱。烤小米粉糊化淀粉在温度和剪切力的作用下的耐受能力最强;炒小米粉回生能力最强。粒径对小米粉的糊化特性、热稳定性有着很大的影响,冲调稳定性随着粒径的减小而增大,冲调结块率和水溶性指数随着粒径的减小而减小。水中和牛奶中的小米粉的稳定性显示出相同的趋势,但是在牛奶中小米粉的变化规律更加明显。

In this paper, different particle size of the crushing treatment and three methods of aging treatment were applied, that were frying,baking and microwave, and the effect of aging treatment of millet flour to gelatinization characteristics and the stability of particle size of millet flour in water system and milk system when brunching were studied.The results showed that the method of aging treatment and particle size had an impact on the stability of millet flour in both water and milk ,and also had an impact on the gelatinization characteristics of millet flour, Compared with the untreated control sample,the three treatments had different effects on the gelatinization characteristics of millet flour. Microwave treatment had a relatively weaker effect on the gelatinization characteristics of millet flour. The tolerance of temperature and shear stress of baking millet flour was the strongest.The regenerated ability of fried millet flour was the strongest. The particle size had a great influence on the gelatinization and thermal stability of millet flour. The stability of brunching stability increased with the decreasing of the particle size.The caking rate and the water-soluble stability decreased with the decreasing particle size.The stability of millet flour in water and milk showed the same trend,but the variation of millet flour in milk was even more pronounced.