摘要
传统米花加工主要包括糯米蒸制、阴干和热膨化等环节,以此为模型探讨干燥方式对淀粉物料膨化性能的影响。分别采取阴干(干燥处常温通风)、不控湿烘干、控湿烘干(相对湿度77%)处理蒸制糯米,将其干燥至水分含量约13%,表征糯米的水分状态及其分布、淀粉相对结晶度和短程有序度,同时对糯米膨化率、米花比容和质地感官等指标进行测定。结果表明,阴干糯米有较高的相对结晶度(21.95%)和膨化率(333.76%),米花具有较好的整体可接受度。随着烘干温度从常温(25℃)逐渐升高到55℃,糯米淀粉的相对结晶度、膨化率和米花的整体可接受度显著下降。当干燥温度相同时,控湿烘干使糯米的结合水比例、淀粉相对结晶度及膨化率增加。研究还发现,糯米的膨化率与物料中不易流动水的比例、淀粉相对结晶度及短程有序度呈正相关,干燥过程中糯米中淀粉老化对其热膨化有利。该研究可为膨化加工中淀粉物料干燥方式选择提供依据。
The traditional processing of puffed glutinous rice mainly includes several steps such as cooking glutinous rice,shade drying,and thermal puffing.The effects of drying methods on the puffing performance of starch materials were investigated using cooked glutinous rice as a model.The glutinous rice was steamed and subjected to different drying methods,including shade drying(with room temperature ventilation in the drying area),oven-drying(without humidity control),and constant temperature and humidity-controlled drying(with a relative humidity of 77%).The cooked glutinous rice was dried to a moisture content of about 13%.Then,its moisture state and distribution,starch relative crystallinity,and degree of short-range order were characterized.At the same time,indicators such as expansion rate,the specific volume of puffed glutinous rice,and textural characteristics and sensory properties were measured.Results showed that the shade-dried glutinous rice had high relative crystallinity(21.95%)and expansion rate(333.76%),and the puffed glutinous rice had good overall acceptability.As the drying temperature gradually increased from room temperature(25℃)to 55℃,the relative crystallinity and expansion rate of dried glutinous rice,and the overall acceptability of puffed product significantly decreased.At the same drying temperature,a higher relative humidity(77%)led to increases in the proportion of bound water,starch relative crystallinity,and expansion rate of dried cooked glutinous rice.The expansion rate of dried glutinous rice was positively correlated with the proportion of immobilized water,the starch relative crystallinity,and the degree of short-range order.Starch retrogradation in cooked glutinous rice during drying was beneficial for its thermal puffing.This study could provide a reference for selecting the drying method of starchy materials in puffing processing.
作者
周淑蓝
任美玲
牛采琳
赵国华
叶发银
ZHOU Shulan;REN Meiling;NIU Cailin;ZHAO Guohua;YE Fayin(College of Food Science,Southwest University,Chongqing 400715,China;SZCH(Dongguan)Logistics Co.Ltd.,Dongguan 523133,China;College of Life Science,Sichuan Normal University,Chengdu 610101,China;Chongqing Engineering Research Center for Sweet Potato,Chongqing 400715,China)
出处
《食品与发酵工业》
北大核心
2025年第24期147-155,共9页
Food and Fermentation Industries
基金
重庆市自然科学基金面上项目(CSTB2022NSCQ-MSX0331)
国家自然科学基金项目(32272239)
四川省科技成果转移转化示范项目(2024ZHCG0079)
重庆市农产品加工业技术创新联盟关键技术攻关项目(CTIA-APPI2024-2-1)。
关键词
糯米淀粉
结构特性
热膨化
干燥
米花
glutinous rice starch
structural characteristic
thermal puffing
drying
puffed glutinous rice
