Mixolab测定高粱糊化特性的方法

Determination of Sorghum Gelatinization Property by Mixolab

通过Mixolab混合试验仪测定高粱糊化特性的方法探究,确定了高粱最佳粉团质量,目标扭矩C1值,揉混转速以及升温速率,对实验方法的稳定性进行研究。实验结果显示:80 g的高粱粉团质量最适合用来测定其糊化特性;目标扭矩C1值为0.50 N·m可获得完整的光滑的流变学特性曲线;50 r/min的转速可避免高粱粉团断裂,将粉团均匀混合;4℃/min的升温速率能较好地对高粱粉团溶胀黏度和崩解值进行区分;Mixolab测定高粱糊化特性方法的探究,为酿酒原料高粱品质的筛选提供了一条应用依据。

The gelatinization property of sorghum was determined by using Mixolab. The optimum quantity of sorghum flour dough,target torque value of C1, kneading speed and heating rate were determined and the stability of the experimental method was investigated. The experimental results revealed that, dough weight suitable for the determination was 80 g, the target torque value of C1 was 0.50 N·m as to obtain a complete smooth rheological characteristic curve of sorghum flour, the rotating speed was 50 r/min in order to avoid the breakage of dough, temperature rising rate was 4 ℃/min which could distinguish well the swelling viscosity and the disintegration value of sorghum flour dough. The study could provide an application basis for screening quality sorghum.