CAJ | 학술논문

为考察半干法磨粉对鲜米粉品质的影响，该研究选用旋风磨和布勒磨对调质后含水率为28%和30%的大米进行磨粉，分析大米粉的白度、凝胶特性及糊化特性，对加工鲜米粉的质构特性、蒸煮特性和感官品质进行了分析。结果显示：调质大米可以减小磨粉仪器机械力和热能对大米粉品质的破坏，其中调质大米经布勒磨粉碎后的白度显著高于湿磨粉白度（P<0.05）；旋风磨含水率为30%调质粉的凝胶硬度最大为3.45 N/cm2，与湿磨粉的无显著差异（P>0.05）；2种调质粉相比于湿磨粉其崩解值较小，其中布勒磨含水率为30%调质粉回生程度较低，与湿磨粉无显著差异（P>0.05）。对于鲜米粉的品质，筛选得到的旋风磨含水率为30%鲜米粉的硬度为35.10 N/cm2，弹性为0.97，较湿磨米粉更柔软弹滑，感官评价总分和蒸煮特性与湿磨米粉无显著差异。以上结果表明，含水率为30%的大米经旋风磨粉碎后能够制得与湿法磨浆相媲美的鲜米粉，可为解决湿磨法废水量大、产品得率低等问题提供参考。
위고찰반간법마분대선미분품질적영향，해연구선용선풍마화포륵마대조질후함수솔위28%화30%적대미진행마분，분석대미분적백도、응효특성급호화특성，대가공선미분적질구특성、증자특성화감관품질진행료분석。결과현시：조질대미가이감소마분의기궤계력화열능대대미분품질적파배，기중조질대미경포륵마분쇄후적백도현저고우습마분백도（P<0.05）；선풍마함수솔위30%조질분적응효경도최대위3.45 N/cm2，여습마분적무현저차이（P>0.05）；2충조질분상비우습마분기붕해치교소，기중포륵마함수솔위30%조질분회생정도교저，여습마분무현저차이（P>0.05）。대우선미분적품질，사선득도적선풍마함수솔위30%선미분적경도위35.10 N/cm2，탄성위0.97，교습마미분경유연탄활，감관평개총분화증자특성여습마미분무현저차이。이상결과표명，함수솔위30%적대미경선풍마분쇄후능구제득여습법마장상비미적선미분，가위해결습마법폐수량대、산품득솔저등문제제공삼고。
Traditionally, wet-milling of rice followed by an overnight soaking in water is commonly used as a processing for making rice noodles. However, the long soaking time resulted in bacterial growth on rice, leading to degradation in product quality. Therefore, the dry-milling method is used to break rice kernel, but the dry-milling can create more heat and mechanical damage which can lead to an increased damage of rice starch granules. As such, dry-milled rice flour exhibits a higher degree of starch damage compared to the wet-milled rice flour. Therefore, the quality of rice noodles produced from dry-milled rice flour is not acceptable by consumers despite the fact that dry-milling improved the safety and stability of rice products. In order to minimize the adverse effects of dry-milling on characteristics of rice flour and cooking qualities of rice noodles, the objective of this study was on developing a new process of semi-dry milling. To investigate the effect of semi-dry milling on rice flours characteristics and fresh rice noodles quality, the rice with 28% and 30% tempering moistures were milled by cyclone mill and Buller mill. Whiteness, gel properties and pasting properties of rice flours were analyzed, and then textural properties, cooking properties and sensory quality of fresh rice noodles were determined. The results showed that tempering moisture and milling equipments can affect rice flours qualities significantly. Milling rice with 28%and 30%tempering moisture can minimize the granules damage by machine and excess heat generated during milling. Flours whiteness of rice with 28%and 30%tempering moisture milled by Buller mill were significantly higher than wet-milled flours (P<0.05), but the use of cyclone milling on rice with 30%tempering moisture had a similar whiteness with wet-milled flours. Among the four kinds of semi-dry milled flour samples, the gel from cyclone-milled rice flour (30% tempering moisture) showed the highest hardness (3.45 N/cm2), which had no significant difference with wet-milled flour (P>0.05), whereas Buller semi-dry milled flours showed lower value than wet-milled flour (P<0.05). The pasting properties showed that tempering moisture and milling equipments did not affect the pasting temperature. Higher peak viscosity was observed in wet-milled rice flour, and lower one was observed in Buller -milled rice flour (30% tempering moisture) compared to dry-milled rice flour, the breakdown of flour samples milled from rice with 30%tempering moisture were lower than the wet-milled flour (P < 0.05), and lower value of setback was observed in Buller-milled rice flour (30%tempering moisture), which had no significant difference with the wet milled flour (P>0.05), but cyclone-milled rice flour (30% tempering moisture) still had higher setback than the dry-milled rice flour. Based on the comparison of rice flour characteristics between semi-dry milled flours and wet-milled flour, the use of cyclone milling on rice with 30%tempering moisture was selected to be the best method. Compared to wet-milling, rice noodles produced by dry-milling can not be used for texture measurement due to its high broken rate, and it had the worst cooking qualities and sensory (visual and taste) evaluation. However the quality of rice noodles produced from cyclone-milled rice flour (30% tempering moisture) were significantly improved. The texture hardness was 35.10 N/cm2, the elasticity was 0.97, which were softer and more elastic than the wet-milling produced rice noodles. Moreover semi-dry milling method significantly affected the cooking loss and turbidity of rice noodles, which was 7.51%and 0.40 for the noodles prepared with cyclone-milled rice flour (30%tempering moisture), sensory evaluation was higher than the dry-milling produced rice noodles (P<0.05), and there were no significant differences of cooking properties and sensory qualities between them (P>0.05). Those results showed that the semi-dry milling can minimize the damage caused by mechanical forces and heat during milling. The method also reduced water use and the risk of microbial contamination in the traditional wet milling. Therefore, the semi-dry milling of rice with higher tempering moisture, such as cyclone-milled rice flour (30% tempering moisture), can be used to replace the wet-milling for industrial production, and the process can provide good rice noodles quality similar to or better than the traditional wet milling method but with low water usage and low risk of microorganism contamination.