【作者】 孟岳成； 李杏； 李延华； 陈杰；

【Author】 Yuecheng Meng;Xing Li;Yanhua Li;Jie Chen;Food Science and Biotechnology College,Zhe Jiang Gong Shang University;

【机构】 浙江工商大学食品与生物工程学院；

【摘要】 以油茶面的原料——小麦粉、大米粉、玉米粉、荞麦粉和豌豆粉为研究对象。对其流变特性进行初步研究,并得出五谷油茶面的最佳配方。研究表明谷物淀粉糊的表观粘度随剪切应力的增大而逐渐降低,均属于假塑性流体,且剪切应力在升速和降速过程中都能形成触变环。采用Pawerlaw模型对稳态流变曲线进行拟合,结果显示所有样品的上行流体特征指数n在范围0.1391~0.2812内,下行曲线n值在范围0.3983~0.4586内,均小于0.5,表现为典型的假塑性流体。动态粘弹性结果显示所有样品的G,均高于G",tanδ小于1,G’和G"随频率增加而上升,呈现频率依赖性,表现为弱凝胶粘弹体特征。以小麦粉为研究对象,确定炒制方式采用140℃,120℃,100℃各5min,然后添加10%(w/w)的谷物调和油,继续炒制5min,进行热过筛和冷过筛。采用D一最优混料设计方法,通过对质构特性、色差、溶解度、透明度的测定以及感官评价,得到五谷油茶面的最佳配方:小麦粉49.5%、大米粉11.9%、玉米粉10.3%、荞麦粉12.3%、豌豆粉16.0%。更多还原

【Abstract】 Rheological properties of fried grain flour made with wheat flour,rice flour,corn flour,buckwheat flour and pea flour were studied and the optimize formula of fried grain flour was developed.The apparent viscosity of cereal starch pastes gradually reduced with increasing of shear stress,belong to the pseudoplastic fluid.The shear stress could be formed thixotropic loop in the process of acceleration and deceleration.The fitting results using Pawer-law model to steady-state flow curve showed that all the flow characteristics exponent n of the upstream curves ranged from 0.1391 to 0.2812,and downstream curves ranged from0.3983 to 0.4586.These values were less than 0.5 appeared as typical pseudoplastic fluids.Results of dynamic viscoelasticity showed that G’ was higher than G " in all the samples,tanS was less than 1,C and G" increased with frequency increasing,which indicated the samples of fried grain flour were frequency dependence and had weak gel viscoelastic characteristics.Wheat flour was as the research object to determine the frying process:fry at 140℃,120℃ and 100℃ for 5min respectively,then add 10%oil(w/w),continue to fry for 5min,make hot sifting and cold sifting.The optimize combination was designed by the D-optimal mixture design.Comprehensive evaluation of textural properties,color,solubility,transparency and sensory properties were studied.Based on that,the optimum combination of fried grain flour was wheat flour 49.5%,rice flour 11.9%,corn flour 10.3%,buckwheat flour 12.3%,pea flour 16.0%.更多还原