Quality analysis of glutinous rice flour for different uses

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Feb.2026, Vol.49 No.2: 220-225, 232

DOI: 10.3969/j.issn.1003-5060.2026.02.012

Authors

XIA Yang $ ^{1} $, YUAN Huaibo $ ^{1} $, WANG Yani $ ^{1} $, SUN Lijia $ ^{1} $, YU Lei $ ^{2} $, CAI Kezhou $ ^{1} $

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Bengbu Brothers Grain and Oil Food Technology Co., Ltd., Bengbu 233499, China)

Abstract and Keywords

Abstract: 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 $m, 60.94 $ \mu $m and 58.30 $ \mu $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 mL/g, 0.067-0.093 mL/g and 0.042-0.074 mL/g, respectively; the gelatinization temperature was in the range of 60.3-64.7 ℃. 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. Key words: frozen glutinous rice flour; fried glutinous rice flour; water-milled glutinous rice flour; quality analysis

作者信息

夏阳 $ ^{1} $，袁怀波 $ ^{1} $，王雅妮 $ ^{1} $，孙立佳 $ ^{1} $，于雷 $ ^{2} $，蔡克周 $ ^{1} $

(1. 合肥工业大学食品与生物工程学院，安徽合肥 230601；2. 蚌埠市兄弟粮油食品科技有限公司，安徽蚌埠 233499)

摘要和关键词

摘要: 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%~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 $m, 直链淀粉质量分数平均值分别为 3.177%、1.128%、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 0.052~0.091 mL/g、0.067~0.093 mL/g、0.042~0.074 mL/g, 糊化温度均在 60.3~64.7 ℃ 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。

关键词: 冷冻糯米粉；油炸糯米粉；水磨糯米粉；品质分析

Funding

国家重点研发计划资助项目（2021YFD2100205）

合肥工业大学学报(自然科学版)

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