| 稻谷碎米淀粉性能改良研究初报 |
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| 引用本文： | 李清华,杨东,吴方喜,游晴如,郑苹立. 稻谷碎米淀粉性能改良研究初报[J]. 福建稻麦科技, 2010, 28(1): 23-24,43 |
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| 作者姓名： | 李清华 杨东 吴方喜 游晴如 郑苹立 |
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| 作者单位： | 福建省农业科学院水稻研究所,福建福州,350018;福建省农业科学院水稻研究所,福建福州,350018;福建省农业科学院水稻研究所,福建福州,350018;福建省农业科学院水稻研究所,福建福州,350018;福建省农业科学院水稻研究所,福建福州,350018 |
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| 摘 要： | 试验采用6种不同处理方法对碎米淀粉性能改良作了初步的探讨和研究,结果表明:碎米放置在温度42℃、湿度88%的老化箱内进行人工加速老化11d后,胶稠度由原来的44.67mm下降为33.33mm,胶稠度显著降低,但该方法是否适用于米粉加工还有待在生产实践中进一步验证。
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| 关 键 词： | 碎米 淀粉 改良 加速老化 胶稠度 |
Improvement of Broken Rice Starch Property |
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| Li Qing-hua,Yang Dong,Wu Fang-xi,You Qing-ru,Zheng Ping-li. Improvement of Broken Rice Starch Property[J]. Fujian Science and Technology of Rice and Wheat, 2010, 28(1): 23-24,43 |
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| Authors: | Li Qing-hua Yang Dong Wu Fang-xi You Qing-ru Zheng Ping-li |
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| Affiliation: | ( Rice Research Institute ofFujian Academy of Agricultural Sciences, Fujian Fuzhou, 350019) |
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| Abstract: | Improvement of borken rice starch property was studied using 6 different treatment methods. The results showed that broken rice treated 1 ld for artificial accelerated aging in a aging box under a temperature of 42℃ and a humidity of 88%, gel consistency significantly reduced, from the original 44.67 mm to 33.33 mm. However, the method should be furtherly tested and verified in production if it is applied to rice flour processing. |
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| Keywords: | broken rice starch improvement accelerated aging gel consistency |
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