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刊物期号: 201809

Mixolab测定高粱糊化特性的方法(61)

作者: 刘 莉,苏 建,苟梓希,张富勇,安明哲

地址:四川宜宾五粮液股份有限公司,四川 宜宾 邮编:644000
摘要 通过Mixolab混合试验仪测定高粱糊化特性的方法探究,确定了高粱最佳粉团质量,目标扭矩C1值,揉混转速以及升温速率,对实验方法的稳定性进行研究。实验结果显示:80 g的高粱粉团质量最适合用来测定其糊化特性;目标扭矩C1值为0.50 N·m可获得完整的光滑的流变学特性曲线;50 r/min的转速可避免高粱粉团断裂,将粉团均匀混合;4 ℃/min的升温速率能较好地对高粱粉团溶胀黏度和崩解值进行区分;Mixolab测定高粱糊化特性方法的探究,为酿酒原料高粱品质的筛选提供了一条应用依据。
关键词 Mixolab; 高粱; 粉团; 糊化特性
中图分类号: TS261.2;TS261.7 文献标识码: A 文章编号: 1001-9286(2018)09-0061-04

英文标题: Determination of Sorghum Gelatinization Property by Mixolab

英文作者: LIU Li, SU Jian, GOU Zixi, ZHANG Fuyong and AN Mingzhe

英文地址: Wuliangye Group Co. Ltd., Yibin, Sichuan 644000, China

英文摘要 The gelatinization property of sorghum was determined by using Mixolab. The optimum quantity of sorghum flour dough, target torque value of C1, kneading speed and heating rate were determined and the stability of the experimental method was investigated. The experimental results revealed that, dough weight suitable for the determination was 80 g, the target torque value of C1 was 0.50 N·m as to obtain a complete smooth rheological characteristic curve of sorghum flour, the rotating speed was 50 r/min in order to avoid the breakage of dough, temperature rising rate was 4 ℃/min which could distinguish well the swelling viscosity and the disintegration value of sorghum flour dough. The study could provide an application basis for screening quality sorghum.
英文关键词 Mixolab; sorghum; flour dough; gelatinization property
      

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