不同工艺条件对米粉老化品质影响

摘要

The research choose Xin-Yang Hybridization of milled to make rice-noodle in the laboratory. Through the experiment to determine the main influence factors of the rice noodles retrogradation are powder billet add water,retrogradation time,retrogradation temperature. The results show that the influence of the rice noodles retrogradation significantly sequence :retrogradation temperature>powder billet add water>retrogradation time. And that the rice flour aging optimum process conditions:powder billet and water 37.5%,aging temperature 4℃,aging time of 3 h.%该研究选用信阳杂交籼米，研究粉坯加水量、老化时间、老化温度对米粉老化影响。实验表明：影响米粉老化显著程度的大小顺序为老化温度＞粉坯加水量＞老化时间，并得出米粉老化的最佳工艺条件为：粉坯加水量37.5%、老化温度4℃、老化时间3 h。