不同制粉方式对米粉粉质和鲜湿米线品质的影响

Effect of Different Milling Methods on the Physicochemical Properties of Rice Flour and the Qualities of Fresh Rice Noodles

为探究不同制粉方式对米粉粉质及其鲜湿米线品质的影响,采用干法、半干法和湿法制粉并制作鲜湿米线,分析了米粉基本组分、破损淀粉含量、粒径分布、颗粒表观形态、溶解度、膨润力和糊化特性,比较了鲜湿米线的质构、蒸煮和感官品质。结果表明,干法冲击300目粉破损淀粉含量最高(17.55%),粒径最小,溶解度最大,峰值粘度、最终粘度、回生值最小;湿法粉的破损淀粉含量最低(2.87%),其溶解度最小,峰值粘度、最终粘度、回生值最大;随着调质水分含量的升高,半干调质粉的破损淀粉含量降低(4.49%→3.55%),粒径减小,溶解度变小。扫描电镜显示破损淀粉含量越小,米粉的颗粒表观形态也更完整。湿法粉制作的鲜湿米线品质最好,干法粉不适合制作鲜湿米线,半干调质33%粉和半干浸泡粉制作的鲜湿米线品质接近湿法粉,在实际生产中可以考虑用这两种半干粉部分或完全替代湿法粉。研究结果为我国米线传统加工工艺的革新提供参考。

To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles,the rice was treated by dry,semi-dry,and wet milling methods and the resultant products were utilized to produce fresh rice noodles.The basic chemical components,the damaged starch rate,the size distribution,the morphology,the solubility and swelling power,and the pasting properties of the rice flour,as well as the texture,cooking,and sensory qualities of fresh rice noodles,were investigated.The obtained results suggested that the rice flour produced by drying methods with a 300 mesh had the highest damaged starch rate(17.55%) and solubility,smallest particle size,peak viscosity,final viscosity,and setback viscosity.By contrast,the rice flour produced from wet milling methods showed the lowest damaged starch rate(2.87%) and solubility,and the highest peak viscosity,final viscosity,and setback viscosity.Increasing the moisture content during the semi-dry milling treatment,the damaged starch rate of the rice flour decreased from 4.49% to 3.55%,and similar trend was observed for particle size distribution and solubility.Scanning electron microscopy suggested that the lower damaged starch rate,the more intact structure of the rice flour.The fresh rice noodles made from wet milling flour showed the best cooking qualities,and the cooking qualities of semi-dry milled flour-made and semi-soaking milled flour-made fresh noodles were close to those of wet milled flour-made fresh rice noodles while the rice flour produced from dry milled method was not suitable for making fresh rice noodles.The semi-dry and semi-soaking milled rice flour can replace the wet milled rice flour for the preparation of rice noodles during the practical production process.The findings in this study may assist the revolution for the traditional production of rice noodles.