不同磨粉方式对青稞粉品质特性的影响

为明确不同磨粉方式制备的青稞粉之间品质特性的差异,本试验分别选用超微粉碎、石磨、工业制粉设备磨制青稞粉,比较不同磨粉方式对青稞粉基础营养成分、表观结构及粉体特性的影响。结果表明,不同磨粉方式对青稞粉的表观结构未产生较大影响,但显著影响了青稞粉的营养成分含量及粉体特性。超微青稞粉的色泽亮(L^*值为88.45)、破损淀粉含量(24.76%)高,粉体崩解值(643 mPa·s)、堆积密度(0.34 g·mL^-1)及振实密度(0.50 g·mL^-1)低,回生值(583.8 mPa·s)高、热糊稳定性较好,具有较高的溶解度(19.57%)和膨胀度(8.71%);石磨青稞粉具有较低的破损淀粉含量(11.48%)、持油能力(1.03 g·g^-1)和持水能力(7.18 g·g^-1)以及较好的冻融稳定性(析水率<66%);工业青稞粉的休止角(55.5°)、滑角(70.5°)、堆积密度(0.39 g·mL^-1)及振实密度(0.63 g·mL^-1)大,具有峰值黏度(2 407 mPa·s)高、回生值(110 mPa·s)低、溶解度(14.98%)低的特点。综上,不同磨粉方式对青稞粉的营养品质及粉体特性影响较大。本研究结果为青稞粉加工方式的选择、改良及其在青稞加工制品中的应用提供了理论依据。

Effect of Different Milling Methods on the Quality Characteristics of Highland Barley Flour

In order to investigate the quality differences of highland barley powder prepared by different milling methods, ultra-fine grinding, stone milling, and industrial milling equipment are used to grind highland barley. Different milling methods did not have significant impact on the apparent structure of highland barley flours, but they significantly affected the nutrient content and flour characteristics. Superfine flour showed a bright color (L^* value of 88.45) and high content of damaged starch (24.76%). Its powder disintegration value, bulk density and tap density are 643 mPa·s, 0.34 g·mL^-1, and 0.50 g·mL^-1, respectively. The superfine grinding flour showed good thermal paste stability and high solubility (19.57%), retrogradation value (583.8 mPa·s) and swelling degree (8.74%). Stone milling flour had low damaged starch content (11.48%), but high oil holding capacity (1.03 g·g^-1), water holding capacity (7.18 g·g^-1) and freeze-thaw stability (water separation rate <66%). Industrial milling flour showed high repose angle (55.5°), slip angle (70.5°), bulk density (0.39 g·mL ^-1), tap density (0.63 g·mL^-1) and peak viscosity (2 407 mPa·s^-1), but low retrogradation value (110 mPa·s) and solubility (14.98). This study provides a reference to select suitable grinding methods for the improvement and application of highland barley flour.