入磨水分调控下大米粉与鲜湿米线的品质特征

Quality Characteristics of Rice Flour and Fresh Rice Noodles under Moisture Control before Milling

摘要:

为探究入磨水分对大米粉质特性及鲜湿米线品质的影响，该研究采用半干法制粉，通过多维度分析，系统表征了入磨水分为10%、12%、16%、20%、28%时大米硬度、粉质特性（破损淀粉含量、粒度分布、水合、冲调、糊化、流变特性、微观结构）及鲜湿米线品质（蒸煮特性、质构品质、感官评分）。结果表明，随入磨水分降低，大米硬度由17.46 N显著增加至53.92 N；破损淀粉含量由5.56%提升至6.49%，粒径增幅达21.43%；水合特性总体呈上升趋势；结块率先降后升且在16%水分时最低（10.88%）；峰值、谷值、最终黏度先升后降且均在16%水分时达峰值；扫描电镜结果显示入磨水分为16%时，大米粉颗粒表面光滑、淀粉颗粒暴露较少，较好地保留了原始淀粉颗粒形貌。此外，16%水分时，鲜湿米线的硬度、咀嚼性、吐浆值最低，弹性最好，感官评分最高。综上，入磨水分为16%时，大米粉质特性与鲜湿米线品质最优。该研究为工业半干法制粉入磨水分的选择提供了理论依据。

Abstract:

To investigate the effects of moisture content before milling on the quality characteristics of rice flour and fresh rice noodles, a semi-dry milling process was applied. Rice hardness, rice flour quality characteristics (including damaged starch content, particle size distribution, hydration properties, reconstitution properties, gelatinization behavior, rheological properties, and microstructure), and quality attributes of fresh rice noodles (including cooking characteristics, textural properties, and sensory scores) were systematically evaluated at milling moisture contents of 10%, 12%, 16%, 20%, and 28%. The results showed that decreasing moisture content before milling significantly increased rice hardness from 17.46 N to 53.92 N. Damaged starch content increased from 5.56% to 6.49%, and particle size increased by 21.43%. Hydration properties exhibited an overall increasing trend. The aggregation rate initially decreased and then increased, reaching a minimum value of 10.88% at 16% moisture content. Peak viscosity, trough viscosity, and final viscosity first increased and then decreased, with maximum values observed at 16% moisture content. Scanning electron microscopy revealed that rice flour produced at 16% moisture content had smoother particle surfaces, fewer mechanical scratches, reduced starch granule exposure, and better preservation of native starch granule morphology. For fresh rice noodles, hardness, chewiness, and paste viscosity were minimized at 16% moisture content, whereas elasticity and sensory scores were maximized. Overall, optimal quality characteristics of both rice flour and fresh rice noodles were achieved when the moisture content before milling was controlled at 16%. These findings provide a theoretical basis for moisture selection in industrial semi-dry rice milling processes.