摘要
为了研究研磨方式对玉米粉品质特性的影响,采用锤式旋风磨、超微粉碎机和碟巢磨 3 种研磨方式对脱胚玉米糁进行制粉,其中碟巢磨采用 3 种粉碎主机转速(1 500、3 000、4 500 r/min),研究不同玉米粉的理化特性、色泽、粒度分布、糊化特性、热力学特性和微观结构等品质指标.结果表明:采用锤式旋风磨制备的玉米粉水分损失最少,平均粒径最大,色泽最黄;采用超微粉碎机制备的玉米粉粒度小但破损淀粉含量高,吸水指数最高,糊化温度和糊化焓变最低;采用碟巢磨制备的玉米粉破损淀粉含量和回生值最低,持油性、峰值黏度、最低黏度和糊化焓变最高.比较 3 种研磨方式制备的玉米粉,其中碟巢磨制备的玉米粉粒度小且破损淀粉含量低,适用于制作蒸煮类食品.
Abstract
In the process of grinding,the corn grain structure was broken and ground into powder under the action of shear force and friction force.shear force,friction force,and thermal effect caused by mechanical action of corn grain are different,which leads to different quality characteristics of the finally prepared corn flour,but there are few studies reports on the influence of grinding methods on the quality characteristics of corn flour.To investigate the impact of grinding methods on the quality characteristics of corn flour,three distinct grinding methods-hammer mill,ultrafine grinder,and disc mill-were employed to mill degermed corn grits.Notably,the disc mill was operated at three different rotor speeds(1 500,3 000,and 4 500 r/min)to study the effects of various quality indicators of the resulting corn flours,including physicochem-ical properties,color,particle size distribution,gelatinization characteristics,thermodynamic properties,and microstructure.The results indicated that:corn flour prepared using the hammer mill exhibited the least moisture loss,the largest average particle size,and the yellowest color;corn flour produced by the ultrafine grinder had small particle sizes but high damaged starch content,the highest water absorption index,and the lowest gelatinization temperature and gelatinization enthalpy;corn flour made with the disc mill showed the lowest damaged starch content and setback value,as well as the highest oil-holding capacity,peak vis-cosity,trough viscosity,and gelatinization enthalpy.When comparing the corn flours prepared by the three grinding methods,those from the disc mill were found to have small particle sizes and low damaged starch content,making them suitable for use in steamed food products.
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