糯米粉制备工艺对其淀粉损伤和品质特性的影响

Effect of Preparation Technology on Starch Damage and Quality Characteristics of Glutinous Rice Flour

在不同的糯米粉制备工艺下,糯米粉的淀粉损伤和品质特性会受到粉磨工艺的影响,对糯米粉的营养成分、食用品质都产生较大影响。因此,本文论述了糯米粉加工的主要工艺,并逐个分析不同粉磨工艺对谷物淀粉损伤和特性的影响,并提出有针对性的优化建议。

Under different processing conditions,the starch damage and quality characteristics of glutinous rice flour will be affected by grinding technology,which had a great influence on the nutritional composition and food quality of glutinous rice flour.Therefore,this paper discusses the main processing technology of glutinous rice flour,and analyze the effects of different grinding processes on the damage and characteristics of grain starch,and put forward targeted optimization suggestions.