通过高温短时间处理来减少米面补水时间
Xudong Yan1, Hong Xiao1, Jiangping Ye1,2
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods (Basel, Switzerland)
|April 16, 2025
概括
高温短时间处理 (HTSTTs) 通过改变粉结构和增加多孔性,显著减少了米面时间. 这种方法提高了面条的质量,使HTSTT成为一种可行的生产技术.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 谷物科学 谷物科学
背景情况:
- 快速补水对于干米面生产至关重要.
- 了解加工过程中的结构变化是提高面条质量的关键.
研究的目的:
- 为了研究高温短时间处理 (HTSTTs) 对米面补水时间的影响.
- 阐明HTSTT诱导的米面变化的潜在机制.
主要方法:
- 在120°C,130°C和140°C的温度下,米面经过了80秒的HTSTT.
- 分析包括对粉结晶度,分子量,超分子结构和孔状性质的评估.
主要成果:
- HTSTT 降低了粉的相对晶度和分子量,破坏了它的超分子结构.
- 观察到毛孔总体和平均毛孔大小的显著增加.
- 在140°C处理的面条显示,时间减少了26.55%,质地性能改善.
结论:
- 通过增强孔隙性和修改粉结构,HTSTT有效地减少了米面的时间.
- 这个过程减轻了损失,改善了面条的质感,提供了一种可行的质量提升方法.
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