婴幼儿米粉温度作用机理的研究

Study on the Mechanism of Temperature Effect in the Infant Rice Flour

温度对米粉的质量和营养价值起着至关重要的作用,为研究它们之间的作用机理选取两种不同的婴幼儿米粉,分别采集它们在25~100℃温度区间内每间隔5℃时的红外光谱。通过不同温度下蛋白质和脂肪的变化来推测它们在样品中的变化情况,从而获得温度对米粉影响的红外相关数据,为婴幼儿米粉行业的发展提供有益的参考。

Temperature plays a vital role in the quality and nutritional value of rice flour.Two different infant rice flour'mechanism were studied by temperature,and we collected Infrared spectrum at intervals of 5℃in the temperature range of 25℃to 100℃.The changes of protein and fat at different temperatures were used to predict their changes in the sample,so that the infrared-related data of temperature on rice flour can be obtained,which provides a useful reference for the development of infant rice flour industry.