对浸泡磨浆工艺进行研究,结果表明:二次浸泡二次磨浆后米粉的淀粉破损含量为4.52％,水合特性变化显著,粒径明显变小,平均粒径23μm.在糊化特性上,随着浸泡、磨浆次数的增加米粉的峰值黏度、热糊黏度、最终黏度、衰减值、回生值有上升趋势,峰值时间、糊化温度有下降趋势;经二次浸泡二次磨浆后,峰值黏度、热糊黏度、最终黏度、衰减值、糊化温度呈现极显著差异,回生值、峰值时间呈现显著差异.在热特性上,随着浸泡磨浆次数的增加,起始温度、峰值温度、终止温度有逐渐降低的趋势,而热焓值有升高的趋势;经二次浸泡二次磨浆后起始温度、峰值温度、终止温度、热焓上呈现极显著差异,可见颗粒的减小使米粉的糊化更加充分.%The soaking and grinding was investigated,the results showed that:After soaking and grinding twice, the damaged starch contents was 4.52 ％, the hydration properties changed significantly, the granular size decreased significantly and average granular size was 23 μm.At the pasting properties,the peak viscosity,hot paste viscosity, final viscosity , breakdown and setback increased with the increase in soaking and grinding times,whereas the peak time,pasting temperature declined.After soaking and grinding twice, the peak viscosity,hot paste viscosity, final viscosity , breakdown and pasting temperature existed extremely significantly different,the setback, peak time existed significantly different. At the thermal properties,the onset temperature, peak temperature, end temperature reduced with the increase in soaking and grinding times, whereas the enthalpy increased. After soaking and grinding twice, the onset temperature, peak temperature, end temperature and enthalpy existed extremely significantly different, obviously, the pasting properties of rice flour was more sufficient because of smaller granular size.
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