不同处理方式下膨化玉米粉冲调性能分析

Analysis of Different Treatment Methods on the Reconstituability of Extruded Corn Flour

摘要:

本研究以膨化玉米粉为原料，分析磷酸化、酶处理、食用胶干热和复合处理对膨化粉吸水性指数、水溶性指数、分散时间、结块率、黏度、粒径和色度的影响。结果表明，磷酸化热处理对膨化粉黏度无显著影响；食用胶干热处理黏度增加；酶处理及其与磷酸化、食用胶干热复合处理吸水性指数和黏度显著降低，水溶性指数大于磷酸化和食用胶干热处理。α-淀粉酶处理粉的水溶性指数从30.4%增至80.98%，吸水性指数从4.96降至1.21。黄原胶α-淀粉酶、α-淀粉酶正磷酸钠复合处理膨化粉结块率分别为1.63%、1.46%，低于正磷酸钠、α-淀粉酶、中性蛋白酶、黄原胶干热处理粉结块率，分别为5.57%、5.60%、6.16%、5.58%，两种复合处理方式下黏度较稀，分别为83.33 mPa.s、100 mPa.s；正磷酸钠、黄原胶干热处理黏度分别为2243.33 mPa.s、306.33 mPa.s，正磷酸钠联合中性蛋白酶处理黏度、结块率分别为546.67 mPa.s、4.89%，黏度适中，结块率低于单一处理，此时分散时间、粒径分别为4.81 s、131.14 um，呈淡黄色。综合分析，正磷酸钠中性蛋白酶复合处理下膨化米粉冲调性较好。

Abstract:

In order to improve the edible quality of expanded corn flour, the effects of phosphorylation, enzyme treatment, edible gum dry heat treatment and compound treatment on the preparation performance, water absorption index, water solubility index, dispersion time, agglomeration rate, viscosity, particle size and the chrominance of expanded corn flour were analyzed. The results showed that phosphorylation heat treatment has no significant effect on the viscosity of puffed powder, dry heat treatment of edible glue increases viscosity, enzyme treatment and its combined treatment with phosphorylation and edible glue dry heat significantly reduce the water absorption index and viscosity, and the water solubility index is greater than phosphorylated and edible glue dry heat treatment. The water solubility index of puffed corn meal treated with α-amylase increased from 30.4% to 80.98%, and the water absorption index decreased from 4.96 to 1.21. The agglomeration rates of expanded corn meal treated with xanthan combined with α-amylase and α-amylase combined with sodium orthophosphate were 1.63% and 1.46%, respectively, which were lower than sodium orthophosphate, α-amylase, neutral protease, and dry xanthan gum, which the agglomeration rate of is 5.57%, 5.60%, 6.16%, and 5.58%, respectively, and the viscosity of the two composite treatment methods is 83.33 mPa.s and 100 mPa.s, respectively, which is relatively thin. The dry heat treatment viscosity of sodium orthophosphate and xanthan gum were 2243.33 mPa.s and 306.33 mPa.s, respectively. The viscosity and agglomeration rate of sodium orthophosphate combined with neutral protease treatment were 546.67 mPa.s and 4.89%, respectively, the viscosity is moderate, and the agglomeration rate is lower than that of a single treatment. At this time, the dispersion time and particle size are 4.81 s, 131.14 um, respectively, showing light yellow color. Comprehensive analysis shows that the puffed rice powder are better prepared under the compound treatment of sodium orthophosphate and neutral protease.