【摘要】 为了开发米粉类的产品,改善其流变特性,研究采用除去米粉中的蛋白质和添加带负电荷的亲水胶体(果胶、鱼皮明胶和海藻酸钠)这2种工艺,探究其对在100℃完全糊化后的米粉糊的流变特性的影响。结果表明:蛋白去除能有效提高米粉的触变环面积,对时间的依赖性提高,增加值从841.69 Pa/s扩大到3741.79 Pa/s,稠度系数增大;表观黏度升高,最大值从2.85 Pa·s升高到11.91 Pa·s。而适量的亲水胶体添加,使溶液的黏度下降,触变环面积下降,对时间的依赖性减弱,可预测对米粉的流变特性起到一定的保护作用。研究体系都表现出正触变性,且黏度随剪切速率的升高而降低,通过Power-law模型拟合发现n<1,符合非牛顿流体中的假塑性流体,且米粉浓度为6%时拟合度R~2>0.99。研究为米粉类食品的加工提供了一些参考。更多还原

【Abstract】 In order to develop rice flour products and improve their rheological properties, this research studied how to effect the rheological properties of the rice flour paste after complete gelatinization at 100℃ by removing protein from rice flour and adding negatively charged hydrophilic colloids(pectin, fish gelatin and sodium alginate). The results showed that the protein removel could effectively increase the thixotropic ring area of rice flour, which the dependence on time increased. The value increased from 841.69 Pa/s to 3741.79 Pa/s, and the consistency coefficient increased. The maximum apparent viscosity increased from 2.85 Pa·s to 11.91 Pa·s. Added an appropriate amount of hydrophilic colloid, the viscosity of the solution was decreased, the area of the thixotropic ring was decreased, and the dependence on time was weakened, then it could predict the protective effect on the rheological properties of rice flour. The research system showed positive thixotropy, and the viscosity decreased with the increase of shear rate. It was found by power-law model fitting that n<1, which was consistent with pseudoplastic fluid in nonNewtonian fluid, and the concentration of rice flour was 6%. The fitness was R~2>0.99. This experiment provides some references for the processing of rice flour food.更多还原