青稞粉对鲜榨米粉团糊化和流变学特性的影响及其蒸煮品质分析

Effect of Highland Barley Powder on Pasting and Rheological Properties of Fresh Extruded Rice-Shaped Kernels(FER)Dough and Its Analysis in Cooking Quality

李丽梅 ¹宋继田 ¹李卢 ²庞玲玲 ³强干 ¹段丽华 ¹李喜宏 ⁴李悦明⁵

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作者信息

1. 天津科技大学机械工程学院-天津市轻工与食品工程机械装备集成设计与在线监控重点实验室,天津 300222
2. 天津科技大学食品科学与工程学院-天津科技大学省部共建食品营养与安全国家重点实验室,天津 300457
3. 天津捷盛东辉保鲜科技有限公司,天津 300300
4. 天津科技大学机械工程学院-天津市轻工与食品工程机械装备集成设计与在线监控重点实验室,天津 300222;天津科技大学食品科学与工程学院-天津科技大学省部共建食品营养与安全国家重点实验室,天津 300457
5. 长融汇通(天津)食品科技研发有限公司,天津 300457
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摘要

为研究青稞粉对鲜榨米面团糊化和流变特性的影响,向鲜榨米粉中添加0％、10％、20％、30％、40％质量分数的青稞粉制成粉团,测定其糊化特性、流变特性和热稳特性,分析其品质变化.结果表明:添加青稞粉可以提高糊化温度,减缓加热过程中弹性模量和黏性模量剧烈波动.当青稞粉质量分数为30％时,其糊化特性最好,糊化温度达90.15℃;流变学曲线变化趋势最缓;活化能最小,即108.7 kJ/mol;热稳性模型方程为 Y=104.4 exp(-108.7/8.314 3T).

Abstract

The effects of highland barley flour on pasting and rheological properties of fresh rice dough were stud-ied.The dough was prepared by adding 0％,10％,20％,30％and 40％highland barley flour to fresh rice flour.The quality changes were analyzed by measuring pasting properties,rheological properties and thermal stability.The results indicated that the addition of highland barley powder could increase the gelatinization temperature and slow down the violent fluctuation of elastic modulus and viscous modulus during heating.When the addition of highland barley powder was 30％,the gelatinization characteristics were the best,and the gelatinization temperature reached 90.15 ℃.The change trend of rheological curve was the slowest;the minimum activation energy was 108.7 kJ/mol;the thermal stability model equation was Y=104.4 exp(-108.7/8.314 3T).

关键词

青稞粉/糊化特性/流变特性/阿伦尼乌斯模型/鲜榨米粉团

Key words

highland barley powder/pasting properties/rheological properties/Arrhenius model/fresh extruded rice introduction dough

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出版年

2024

中国粮油学报

中国粮油学会

中国粮油学报

CSTPCD北大核心

影响因子：1.056

ISSN：1003-0174

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