作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《华南理工大学学报（自然科学版）》 2010年第4期65-70,96,共7页

摘　　要： 研究了稻谷陈化时间对米粉制品质构特性、米粉热特性、米淀粉晶体相对结晶度、稻谷脂肪酸值的影响以及米粉制品质构特性与其他三者之间的相关性.结果表明:适当延长稻谷陈化时间可以改善米粉条的拉伸特性和抗剪切性能,主要表现为最大破断应力、剪切应力、最大破断应变和破断功增加.相关性研究结果表明:米粉起始温度、峰值温度、曲线峰面积、热焓值与破断功显著相关(P<0.05),峰高度与破断功极显著相关(P<0.01).米淀粉亚微晶相相对结晶度、晶相相对结晶度与最大破断应力极显著相关(P<0.01)且与剪切应力、破断功显著相关(P<0.05),脂肪酸值和米粉条拉伸特性和抗剪切性能之间没有显著相关性(P>0.05). This paper reveals the effects of ageing time of paddy on the characteristics of rice noodles such as textural properties,thermal properties,relative crystallinity of rice starch crystal and fatty acid value of paddy,and the relationships between the textural properties and the three other characteristics are discussed.The results show that the ageing time greatly affects the tension and shearing properties of rice noodles.When the ageing time prolongs,the maximum break stress,the shearing stress,the maximum break strain and the break work all increase.More-over,correlation analyses indicate that（1） there exist significant relationships between the break work of rice starch gel and the DSC start temperature,the peak temperature,the DSC peak area as well as the enthalpy（P〈0.05）,and between the peak height and the break wok（P〈0.01）;（2） the relative crystallinities of both sub-crystals and crystals are related not only to the maximum break stress of rice starch gel（P〈0.01） but also to the shearing stress and the break work（P〈0.05）;and（3） there is no significant relationship between the fatty acid value of paddy and the tension and shearing properties of rice noodles（P〉0.05）.

关 键 词： 稻谷 陈化时间 米粉制品 质构特性 米淀粉 热特性 相对结晶度

领　　域： [化学工程]