【摘要】 文章为大米粉作为商品化产品提供理论依据,为工业化生产鲜湿米粉提供参考。以干磨、半干磨、湿磨三类工艺制作大米粉,测量大米粉理化指标、鲜湿米粉品质指标,并对数据进行PCA和PLS-VIP分析。结果表明,不同米水比湿法磨粉粒径(D₅₀ 34.90～36.94μm)和破损淀粉含量（0.68%～1.09%）没有显著区别,其具有较低的衰减值（548～722 cP）和回生值（153～1 762 cP）,制作的米制品抗回生性好。鲜湿米粉方面,用湿磨粉和调节水分至25%和30%的半干法磨粉制作的鲜湿米粉品质优良。PLSR-VIP分析表明粒度和破损淀粉会影响鲜湿米粉品质。更多还原

【Abstract】 The study is to provide theoretical basis for rice noodles as commercial products and to provide reference for industrial production of fresh and wet rice noodles. Large rice noodles are made by dry grinding, semi-dry grinding and wet grinding, the physical and chemical indexes of large rice noodles and the quality indexes of fresh and wet rice noodles are measured, and the data are analyzed by PCA and PLS-VIP. The results show that there is no significant difference with the wet grinding particle size(₅₀ 34.90-36.94 μm) and 0.68% of damaged starch content（1.09%）, which has low attenuation value（548-722 cP） and regeneration value（153-1 762 cP）, and the rice products have good regeneration resistance. In terms of fresh and wet rice noodles, wet grinding powder and 25% and 30% semi-dry grinding method powder made of fresh and wet rice noodles are of excellent quality. PLS-VIP analysis shows that the particle size and damaged starch will affect the quality of fresh and wet rice noodles.更多还原