磨粉工艺对大米粉品质特性影响

Effect of Milling Process on the Quality of Rice Flour

选用干法和湿法两种磨粉工艺研究磨粉技术对大米粉品质特性的影响。通过分析大米粉的色泽、粒径分布、破损淀粉含量和糊化特性等性质,结合米粉的蛋白质二级结构、质构和感官评价,筛选出较好的制粉工艺。研究结果表明:与干法工艺相比,湿法制粉大米粉破损淀粉含量有所下降,低至8%以下; L*值升高, b*值降低;粒径减小,其范围在53.8～112.1μm之间。就米粉糊化特性而言,湿法工艺糊化温度相对较高,达到79.85℃,但衰减值和回生值有所降低。两种工艺条件对蛋白质二级结构产生了一定影响,湿法工艺下β-转角含量高,α-螺旋和无规则卷曲含量低,β-折叠含量相差不大。感官评价发现,采用湿法工艺生产的米粉品质更好。

To investigate the influence of milling process on the quality of rice noodles, dry and wet methods were used in this study to prepare rice noodles. The damaged starch, color, particle size distribution, pasting properties were analyzed, so as to select the better milling process with the secondary structure of protein, texture and sensory evaluation. The results showed that compared with dry milling, wet milling led to significant decrease in the damaged starch content, as it was reduced to less than 8%;the value of L* increased, and the value of b* decreased;The particle size also decreased, ranging from 53.8-112.1 μm, and the particles almost had an intact structure. In terms of the gelatinization properties, the pasting temperature is relatively higher at 79.85 ℃ under the wet milling, but the breakdown and the setback were decreased. The secondary structure of protein was affected through the different process. Compared with the wet milling, the content of α-helix and random coil were higher, while the β-turn was lower and the β-sheet did not change too much. It was obviously to found that the quality of rice noodles produced under wet process conditions was better from the sensory evaluation.