过热蒸汽处理对大米粉理化特性的影响

Effects of Superheated Steam Treatment on the Physical and Chemical Properties of Rice Flour

采用过热蒸汽处理技术,测定在不同蒸汽温度(120、150、180℃)和不同处理时间(0、2、4、6、8 min)下,大米粒内部颗粒形态和大米粉的组分、粒径、色泽、水合特性、糊化特性、热特性的变化。结果表明:120、150℃和2、4 min蒸汽处理后大米粉的水分、直链淀粉含量和粒度增加,吸水指数、膨胀势和水溶性减小,在150℃,2、4 min处理时直链淀粉质量分数达到最大值28%。过热蒸汽处理后大米粉的峰值黏度、衰减值减小,最终黏度、回生值、糊化温度升高,120℃,2 min的处理可以使峰值、谷值黏度增加。结果表明,过热蒸汽处理可以改变大米的理化性质。

In the present study,superheated steam treatment technology was used to determine the changes in the internal particle morphology of rice grains,the composition,particle size,color,hydration characteristics,gelatinization characteristics and thermal characteristics of rice flour under different steam temperature(120,150,180℃)and different treatment time(0,2,4,6,8 min).The results indicated that the moisture,amylose content and particle size of rice flour increased after 120 and 150℃and 2 min and 4 min steam treatment,and the water absorption index,expansion potential and water solubility decreased,and the amylose content reached a maximu mass fraction of 28%at 150℃and 2 or 4 min treatment.After the superheated steam treatment,the peak viscosity and attenuation value of rice flour decreased,and the final viscosity,regeneration value and gelatinization temperature increased,and the treatment of 120℃and 2 min could increase the viscosity of peak and valley values.The results indicated that superheated steam treatment could change the physicochemical properties of rice.