不同用途糯米粉品质分析

文章以油炸糯米粉、水磨糯米粉、冷冻糯米粉为原料，对不同用途糯米粉的基本成分、粒度、冻融稳定性、直链淀粉和支链淀粉质量分数、酸度、糊化特性等理化指标进行检测。检测结果显示：3种糯米粉中水分质量分数平均值约为$8.12\%$ ，粗灰分质量分数为 $0.2\% \sim 0.6\%$ ；油炸糯米粉、水磨糯米粉、冷冻糯米粉粗蛋白质量分数平均值分别为 $6.23\% ,6.89\% ,6.95\%$ ，粗脂肪质量分数平均值分别为 $1.27\% ,4.52\% ,24.37\%$ ，颗粒体积平均粒径分别为57.95、60.94、58.30 $\mu \mathrm{m}$ ，直链淀粉质量分数平均值分别为 $3.177\% ,1.128\%$ 产 $3.499\%$ ，支链淀粉质量分数平均值分别为 $96.823\% ,98.872\% ,96.493\%$ ，酸度范围分别为 $0.052\sim 0.091~\mathrm{mL / g},$ $0.067\sim 0.093~\mathrm{mL / g},0.042\sim 0.074~\mathrm{mL / g}$ ，糊化温度均在 $60.3\sim 64.7^{\circ}C$ 范围内。结果表明，与水磨糯米粉相比，油炸糯米粉和冷冻糯米粉中直链淀粉质量分数更高，支链淀粉的质量分数更低，糯米粉粒度更小，酸度较低，冻融稳定性更好。

In this paper, the quality of glutinous rice flour for different purposes was analyzed by using fried glutinous rice flour, water-milled glutinous rice flour and frozen glutinous rice flour as raw materials. The physicochemical indicators such as basic components, particle size, freeze-thaw stability, amylose content, amylopectin content, acidity and pasting properties of glutinous rice flour were detected by national standard methods. The results showed that the average moisture content of the three kinds of glutinous rice flour was about$8.12\%$ , and the crude ash content was about $0.2\% - 0.6\%$ ; the average crude protein contents of fried, water-milled and frozen glutinous rice flour were $6.23\%$ , $6.89\%$ and $6.95\%$ , respectively, and the average values of crude fat were $1.27\%$ , $4.52\%$ and $24.37\%$ , respectively; the average particle volume diameters were $57.95 \mu \mathrm{m}$ , $60.94 \mu \mathrm{m}$ and $58.30 \mu \mathrm{m}$ , respectively; the average amylose contents were $3.177\%$ , $1.128\%$ and $3.499\%$ , respectively, and the average amylopectin contents were $96.823\%$ , $98.872\%$ and $96.493\%$ , respectively; the acidity ranges were $0.052 - 0.091 \mathrm{~mL/g}$ , $0.067 - 0.093 \mathrm{~mL/g}$ and $0.042 - 0.074 \mathrm{~mL/g}$ , respectively; the gelatinization temperature was in the range of $60.3-64.7^{\circ} \mathrm{C}$ . Compared with water-milled glutinous rice flour, fried glutinous rice flour and frozen glutinous rice flour had higher amylose content, lower amylopectin content, smaller particle size, lower acidity and better freeze-thaw stability.