Citation: | LI Zhen, LIANG Jingjing, AN Yang, et al. Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature[J]. Science and Technology of Food Industry, 2022, 43(15): 34−41. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090247. |
[1] |
LI Y, DING G, YOKOYAMA W, et al. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings[J]. Journal of Cereal Science,2018,79:106−112. doi: 10.1016/j.jcs.2017.09.016
|
[2] |
夏露, 张超, 王立, 等. 冬小麦抗冻蛋白制备及其在汤圆中的应用研究[J]. 食品工业科技,2009,30(11):241−243, 310. [XIA L, ZHANG C, WANG L, et al. Preparation and application of antifreeze proteins extracted from winter wheat bran[J]. Science and Technology of Food Industry,2009,30(11):241−243, 310.
XIA L, ZHANG C, WANG L, et al. Preparation and application of antifreeze proteins extracted from winter wheat bran[J]. Science and Technology of Food Industry, 2009, 30(11): 241-243, 310.
|
[3] |
张国治. 糯米粉的品质分析及速冻汤圆品质改良[J]. 冷饮与速冻食品工业,2006,12(2):39−42. [ZHANG G Z. Property analysis of flour of glutinous rice and quality of deep-frozen glutinous rice dough[J]. Beverage & Fast Frozen Food Industry,2006,12(2):39−42.
ZHANG G Z. Property analysis of flour of glutinous rice and quality of deep-frozen glutinous rice dough[J]. Beverage & Fast Frozen Food Industry, 2006, 12(2): 39-42.
|
[4] |
周显青, 胡育铭, 张玉荣, 等. 我国速冻汤圆加工及其质量控制技术现状与展望[J]. 粮油食品科技,2014,22(2):6−11. [ZHOU X Q, HU Y M, ZHANG Y R, et al. Status and prospects of processing and quality control for the frozen rice dumplings in China[J]. Science and Technology of Cereals, Oils and Foods,2014,22(2):6−11. doi: 10.3969/j.issn.1007-7561.2014.02.002
ZHOU X Q, HU Y M, ZHANG Y R, et al. Status and prospects of processing and quality control for the frozen rice dumplings in China[J]. Science and Technology of Cereals, Oils and Foods, 2014, 22(2): 6-11. doi: 10.3969/j.issn.1007-7561.2014.02.002
|
[5] |
李真, 安阳, 艾志录, 等. 基于响应面法优化工艺参数改善速冻汤圆品质[J]. 食品与发酵工业,2017,43(8):163−168. [LI Z, AN Y, AI Z L, et al. Optimization of quick-frozen Tang-yuan processing by response surface method[J]. Food and Fermentation Industries,2017,43(8):163−168.
LI Z, AN Y, AI Z L, et al. Optimization of quick-frozen Tang-yuan processing by response surface method[J]. Food and Fermentation Industries, 2017, 43(8): 163-168.
|
[6] |
CAI J W, CHIANG J H, TAN M, et al. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles[J]. Journal of Food Engineering,2016,186(10):1−9.
|
[7] |
LI Z N, WANG L, CHEN Z X, et al. Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling[J]. Journal of Cereal Science,2018(81):30−36.
|
[8] |
陈瑾. 速冻汤圆品质与糯米粉粉质相关性及糯米粉配粉研究[D]. 郑州: 河南农业大学, 2019
CHEN J. Study on the correlation between the quality of quick-frozen dumplings and the quality of gulutinous rice flour and the powdering of glutinous rice flour[D]. Zhengzhou: Henan Agricultural University, 2019.
|
[9] |
黄忠民, 陈瑾, 宋会玲, 等. 糯米粉特性与速冻汤圆品质相关性分析[J]. 食品工业科技,2019,40(4):93−99. [HUANG Z M, CHEN J, SONG H L, et al. Correlation between the characteristics of glutinous rice flour and quality[J]. Science and Technology of Food Industry,2019,40(4):93−99.
HUANG Z M, CHEN J, SONG H L, et al. Correlation between the characteristics of glutinous rice flour and quality[J]. Science and Technology of Food Industry, 2019, 40(4): 93-99.
|
[10] |
孙威, 陈轩, 庄坤, 等. 调质温度和时间对黑糯米半干法制粉品质的影响[J]. 食品工业科技,2020,41(5):17−22, 30. [SUN W, CHEN X, ZHUANG K, et al. Effect of tempering temperature and time on the quality of semi-dry black glutinous rice flour[J]. Science and Technology of Food Industry,2020,41(5):17−22, 30.
SUN W, CHEN X, , ZHUANG K, et al. Effect of tempering temperature and time on the quality of semi-dry black glutinous rice flour[J]. Science and Technology of Food Industry, 2020, 41(5): 17-2, 30.
|
[11] |
CJAM K, TVANV, WALSTRA P. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation[J]. Food Hydrocolloids,1996,10(3):355−362. doi: 10.1016/S0268-005X(96)80012-9
|
[12] |
付一帆, 甘淑珍, 赵思明. 几种淀粉的糊化特性及力学稳定性[J]. 农业工程学报,2008,24(10):255−257. [FU Y F, GAN S Z, ZHAO S M. Gelatinization characteristics and mechanical stability of various starch sources[J]. Transactions of the CSAE,2008,24(10):255−257. doi: 10.3321/j.issn:1002-6819.2008.10.052
FU Y F, GAN S Z, ZHAO S M. Gelatinization characteristics and mechanical stability of various starch sources[J]. Transactions of the CSAE, 2008, 24(10): 255-257. doi: 10.3321/j.issn:1002-6819.2008.10.052
|
[13] |
顾玲, 张燕萍. 杂粮粉对糯米粉理化性质的影响[J]. 食品科技,2015,40(2):186−190. [GU L, ZHANG Y P. Impact of grains powder on the physicochemical properties of glutinous rice flour[J]. Food Science and Technology,2015,40(2):186−190.
GU L, ZHANG Y P. Impact of grains powder on the physicochemical properties of glutinous rice flour[J]. Food Science and Technology, 2015, 40(2): 186-190.
|
[14] |
钟志友, 张敏, 杨乐, 等. 果蔬冰点与其生理生化指标关系的研究[J]. 食品工业科技,2011,32(2):76−78. [ZHONG Z Y, ZHANG M, YANG L, et al. Study on relation between freezing and physiological and biochemical indexes of fruits and vegetable[J]. Science and Technology of Food Industry,2011,32(2):76−78.
ZHONG Z Y, ZHANG M, YANG L, et al. Study on relation between freezing and physiological and biochemical indexes of fruits and vegetable[J]. Science and Technology of Food Industry, 2011, 32(2): 76-78.
|
[15] |
ISM Z, ABSAR N, KIM S J, et al. Dsc study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches[J]. Journal of Food Engineering,2008,86(1):68−73. doi: 10.1016/j.jfoodeng.2007.09.011
|
[16] |
CHANVRIER H, UTHAYAKUMARAN S, APPELQVIST I A M, et al. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches[J]. Journal of Agricultural & Food Chemistry,2007,55(24):90−98,83.
|
[17] |
LIN Z, GENG D H, QIN W, et al. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities[J]. International Journal of Biological Macromolecules,2021,181:390−397. doi: 10.1016/j.ijbiomac.2021.03.160
|
[18] |
宋莹莹. 糯米粉吸水率影响因素的研究[D]. 武汉: 武汉轻工大学, 2013
SONG Y Y. Study on the impacting factors of water absorption of waxy rice flour[D]. Wuhan: Wuhan Polytechnic University, 2013.
|
[19] |
ZHANG H, WU F, XU D, et al. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings[J]. Journal of Food Science and Technology Mysore,2020,58,(5):1848−1857.
|
[20] |
ERCOLINI D. Pcr-dgge fingerprinting: Novel strategies for detection of microbes in food[J]. Journal of Microbiological Methods,2004,56(3):297−314. doi: 10.1016/j.mimet.2003.11.006
|
[21] |
田斌强, 邓乾春, 谢笔钧. 发芽燕麦淀粉的热特性[J]. 现代食品科技,2014,30(5):98−103. [TIAN B Q, DENG Q C, XIE B J. Thermal properties of the starch from germinated oat[J]. Modern Food Science and Technology,2014,30(5):98−103.
TIAN B Q, DENG Q C, XIE B Y. Thermal properties of the starch from germinated oat[J]. Modern Food Science and Technology, 2014, 30(5): 98-103.
|
[22] |
KOZLOV I I, SIA S. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice[J]. Starch-Stärke,2003,55(9):410−415.
|
[23] |
PARK I M, IBANEZ A M, ZHONG F, et al. Gelatinization and pasting properties of waxy and non-waxy rice starches[J]. Starch-Stärke,2007,59(8):388−396.
|
[24] |
余世锋, 张永春, 林佳楠, 等. 玉米淀粉、绿豆淀粉和皱皮豌豆淀粉热特性及回生性质的比较[J]. 食品科技,2013,38(9):136−140. [YU S F, ZHANG Y C, LIN J N, et al. Comparing the thermal and retrogradation properties of corn starch and mung bean starch and wrinkled pea starch[J]. Food Science and Technology,2013,38(9):136−140.
YU S F, ZHANG Y C, LIN J N, et al. Comparing the thermal and retrogradation properties of corn starch and mung bean starch and wrinkled pea starch[J]. Food Science and Technology, 2013, 38(9): 136-140.
|
[25] |
REDDY C K, CHOI S M, LEE D J, et al. Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch[J]. Food Chemistry,2018,244:136. doi: 10.1016/j.foodchem.2017.10.040
|
[26] |
刘延奇, 秦令祥, 吴史博, 等. 淀粉-脂质复合物的相互作用及研究进展[J]. 食品科技,2009,34(7):209−213. [LIU Y Q, QIN L X, WU S B, et al. Interaction and progress of starch-lipid complex[J]. Food Science and Technology,2009,34(7):209−213.
LIU Y Q, QIN L X, WU S B, et al. Interaction and progress of starch-lipid complex[J]. Food Science and Technology, 2009, 34(7): 209-213.
|
[27] |
胡烨, 何建东, 王朋, 等. 养殖大黄鱼冰点调节剂研制[J]. 中国食品学报, 2013, 13(1): 51−60
HU Y, HE J D, WANG P, et al. Development of freezing-point regulator for cultured large yellow croaker[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13(1): 51−60.
|
[28] |
ABBAS T, LAVADIYA D N, KIRAN R. Exploring the use of polyols, corn, and beet juice for decreasing the freezing point of brine solution for deicing of pavements[J]. Sustainability,2021,13(11):5765. doi: 10.3390/su13115765
|
[29] |
李贤勇, 王元凯, 王楚桃. 稻米蒸煮品质与营养品质的相关性分析[J]. 西南农业学报,2001,14(3):21−24. [LI X Y, WANG Y K, WANG C T. Analysis of correlation between quality characters of cooking and nutrition[J]. Southwest China Journal of Agricultural Sciences,2001,14(3):21−24. doi: 10.3969/j.issn.1001-4829.2001.03.005
LI X Y, WANG Y K, WANG C T. Analysis of correlation between quality characters of cooking and nutrition[J]. Southwest China Journal of Agricultural Sciences, 2001, 14(3): 21-24. doi: 10.3969/j.issn.1001-4829.2001.03.005
|
[30] |
曹松, 周洲, 董明, 等. 不同实验室干法制备工艺对糯米粉品质特性的影响[J]. 现代食品,2021(17):60−63, 69. [CAO S, ZHOU Z, DONG M, et al. Effects of dry preparation processes in different laboratories on the quality characteristics of glutinous rice flour[J]. Modern Food,2021(17):60−63, 69.
CHAO S, ZHOU Z, DONG M, et al. Effects of dry preparation processes in different laboratories on the quality characteristics of glutinous rice flour[J]. Modern Food, 2021(17): 60-63, 69.
|
[31] |
余世锋, 杨秀春, MENAGER L, 等. 直链淀粉、蛋白质及脂类对大米粉热特性的影响[J]. 食品与发酵工业,2009,35(4):38−42. [YU S F, YANG X C, MENAGER L, et al. Effects of amylose, protein and lipid on the thermal properties of rice flour[J]. Food and Fermentation Industries,2009,35(4):38−42.
YU S F, YANG X C, MENAGER L, et al. Effects of amylose, protein and lipid on the thermal properties of rice flour [J]. Food and Fermentation Industries, 2009, 35(4): 38-42.
|
[32] |
应月, 李保国, 董梅, 等. 冰温技术在食品贮藏中的研究进展[J]. 制冷技术,2009,29(2):12−15. [YING Y, LI B G, DONG M, et al. Advances in ice-temperature technique for food storage[J]. Refrigeration Technology,2009,29(2):12−15.
YING Y, LI B G, DONG M, et al. Advances in ice-temperature technique for food storage[J]. Refrigeration Technology, 2009, 29(2): 12-15.
|
[33] |
赵凯, 张守文, 方桂珍, 等. 湿热处理对玉米淀粉颗粒结构及热焓特性的影响[J]. 食品与发酵工业,2004,30(10):17−20. [ZHAO K, ZHANG S W, FANG G Z, et al. Effects of HMT on the granule and crystalline property of maize starch[J]. Food and Fermentation Industries,2004,30(10):17−20.
ZHAO K, ZHANG S W, FANG G Z, et al. Effects of HMT on the granule and crystalline property of maize starch[J]. Food and Fermentation Industries, 2004, 30(010): 17-20.
|
1. |
赵忠祥,王家林. 酶解法制备油莎豆粕抗氧化肽工艺优化. 现代农业科技. 2024(17): 154-158 .
![]() | |
2. |
伍津瑶,殷明月,杨美花,康晶晶. 茶树菇降压肽制备工艺优化. 食品与机械. 2024(11): 172-179 .
![]() | |
3. |
段帅,吴晓彤. 油莎豆粕抗氧化肽的制备及其稳定性研究. 中国粮油学报. 2023(01): 80-89 .
![]() | |
4. |
颜阿娜,洪燕婷,王琳,黄茂坤. 鲭鱼酶解工艺双响应面法优化及抗氧化活性研究. 通化师范学院学报. 2023(04): 59-67 .
![]() | |
5. |
张敏君,段雪伟,王燕,杨慧文,刘冰,向文静,由天辉. 构树根皮活性成分乙醇提取工艺优化及其抗氧化活性分析. 食品工业科技. 2023(11): 196-203 .
![]() | |
6. |
王燕,段雪伟,张敏君,杨慧文,刘冰,由天辉. 响应面法优化黑玉米粒多糖提取工艺及其抗氧化活性分析. 食品工业科技. 2023(22): 191-200 .
![]() | |
7. |
詹炜君,金星鹏,陈俪锟,陈丽. 马鲛鱼黄嘌呤氧化酶抑制肽的制备工艺优化及抗氧化活性研究. 食品安全质量检测学报. 2023(22): 278-287 .
![]() | |
8. |
陈冰冰,欧颖仪,叶灏铎,金昶言,梁兴唐,尹艳镇,郑韵英,曹庸,苗建银. 富硒辣木叶蛋白ACE抑制肽的酶解工艺优化及活性研究. 食品工业科技. 2022(03): 1-9 .
![]() | |
9. |
沈晓静,黄璐璐,聂凡秋,王青,杨俊滔,颜成慧,姜薇薇. 云南小粒咖啡花多糖提取工艺优化及其抗氧化活性分析. 食品工业科技. 2022(04): 238-245 .
![]() | |
10. |
许依能,纪登杰,杨威,马洁,陈丽. 超声辅助酶法制备南极磷虾抗菌肽的工艺优化. 中国食品添加剂. 2022(05): 73-80 .
![]() | |
11. |
段帅,张德建,姚玉军,吴晓彤. 油莎豆营养价值及加工应用研究进展. 食品科技. 2022(07): 149-154 .
![]() | |
12. |
陈冰冰,杨奕,李嘉颐,金昶言,程缤霈,邓泳琪,林碧敏,梁东,唐德剑,孟莉,苗建银. 富硒辣木籽蛋白降压肽的酶法制备、硒含量及稳定性研究. 食品与机械. 2022(08): 213-221 .
![]() |