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滚筒干燥条件对荞麦雪花片质构特性的影响
彭荟芳,杜先锋
0
(安徽农业大学茶与食品科技学院,合肥 230036)
摘要:
考察了不同滚筒温度、滚筒转速、料液比对滚筒干燥工艺制得的荞麦雪花片质构特性的影响。研究结果表明,当滚筒温度由135℃增加到165℃时,荞麦雪花片质构特性值增大显著,每个参数都增加了70%左右;当滚筒转速由2 r·min-1增加到4 r·min-1时,荞麦雪花片坚实度增加了23.6%,稠度增加了11.6%,粘聚性增加了44.7%,粘度指数增加了30.8%;当料液比从1:1增加到1:1.4时,荞麦雪花片质构特性值都增大了20%,且滚筒温度、转速及料液比与质构特性的相关性强,相关系数R2都在0.96到1.0之间。本研究对不同工艺条件下荞麦雪花片质构特性的变化进行了理论分析,通过分析推测荞麦淀粉糊化过程中结构的变化及荞麦雪花片内部蜂窝结构的变化是导致荞麦雪花片质构特性变化的原因。
关键词:  荞麦  滚筒干燥  质构特性  TPA测试
DOI:
投稿时间:2013-04-01
基金项目:国家自然科学基金项目(31171655)资助。
Influence of different conditions of drum drying on buckwheat snowflake texture properties
PENG Hui-fang,DU Xian-feng
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036)
Abstract:
In this study, we investigated the effects of buckwheat snowflake texture properties from drum drying process on different bowl temperature, drum speed and solid-liquid ratio. The results indicated that when the temperature of the bowl rose from 135℃ to 165℃, the texture properties of buckwheat snowflake increased obviously, and every argument increased by 70% approximately. When the drum speed increased from 2 r·min-1 to 4 r·min-1, the firmness of buckwheat snowflake , the consistency of buckwheat, the cohesiveness of buckwheat, and the viscosity index of buckwheat increased by 23.6%, 11.6%, 44.7% and 30.8%, respectively. When the solid-liquid ratio increased from 1:1 to 1:1.4, the characteristic value of texture property of buckwheat snowflake increased by 20%. The drum temperature, speed and solid-liquid ratio are closely related to the textural properties, and the correlation coefficient R2 are between 0.96 and 1.0. We analyzed the diversification of buckwheat texture characteristics theoretically under different process conditions, and from which we speculated that the changes of buckwheat starch gelatinization and buckwheat snowflake internal cellular are the reasons for the change of buckwheat snowflake texture properties.
Key words:  buckwheat  drum drying  textural properties  TPA test

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