摘要
本研究主要以大麦为主要原料,探究不同粒径对超微粉碎大麦粉品质特性的影响。研究结果表明,随着粒径的降低,大麦全粉水分、淀粉含量、溶解性、亮度值及白度值显著增加(P<0.05),而膨润力、吸油性、持水性、峰值黏度和回生值则显著降低(P<0.05)。微观结构结果表明,随着粒径的降低,大麦全粉粉体的颗粒形状由圆形或椭圆形转为不规则形状,表面由光滑转为粗糙。与此同时,与常规粉碎的大麦全粉相比,超微粉碎大麦全粉的品质明显提升,扩大了大麦全粉在食品加工中的应用范围。综上所述,超微粉碎后不同粒径大麦全粉的品质特性不同,并且粒径小于54μm的大麦全粉品质特性最佳。
In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and whiteness value all increased remarkably with the decline of the particle size of the whole powders(P<0.05). However,the swelling power, peak viscosity, oil absorption, setback value, and the water holding capacity declined obviously with the declined of the size of the barley powder(P<0.05). The results of scanning electron microscopy showed that the particle size declined, the powders shape changed from round or ellipse to irregular shape, and the surface changed from smooth to rough. Meanwhile, compared with the barley powders from regular grinding technology, the quality of the barley powders from superfine grinding was significantly improved, which expanded the application scope of the barley powders in food processing. In conclusion, the quality characteristics of barley flour with different particle sizes were different after superfine grinding, and the barley flour with the size less than 54 μm had the best quality characteristics.
作者
任晓婵
常婧瑶
马晓丽
孔保华
辛莹
胡公社
刘骞
REN Xiaochan;CHANG Jingyao;MA Xiaoli;KONG Baohua;XIN Ying;HU Gongshe;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Small Grains and Potato Germplasm Research Unit,United States Department of Agriculture,Agricultural Research Service,Aberdeen 83210,United States;Heilongjiang Green Food Science&Research Institute,Harbin 150028,China)
出处
《食品工业科技》
CAS
北大核心
2022年第10期80-86,共7页
Science and Technology of Food Industry
基金
黑龙江省杰出青年基金项目(JQ2021C003)
黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才项目)(2020YQ15)
黑龙江省“百千万”工程科技重大专项课题(2020ZX07B02)。
关键词
超微粉碎
大麦全粉
粒径
品质特性
superfine grinding
barley flour
partical size
quality characteristic
