CAJ | 학술논문

通过超微粉碎技术对小米进行处理，分别对小米粉体的粒径、休止角和滑角、溶解性、酶解性及糊化性进行测定。结果表明，小米超微粉体粒径越小，粉体溶解度越大，糊化温度越低，小米粉体粒径为35.87μm时，溶解度最高为11.2%（100℃），糊化温度为48.64℃，酶解时间为45.23 min，酶解速度为0.106 g·min-1。通过超微粉碎，小米粉体的冻融稳定性、酶解性质、沉降性能得到明显改善改善，且差异显著（P<0.05）。
통과초미분쇄기술대소미진행처리，분별대소미분체적립경、휴지각화활각、용해성、매해성급호화성진행측정。결과표명，소미초미분체립경월소，분체용해도월대，호화온도월저，소미분체립경위35.87μm시，용해도최고위11.2%（100℃），호화온도위48.64℃，매해시간위45.23 min，매해속도위0.106 g·min-1。통과초미분쇄，소미분체적동융은정성、매해성질、침강성능득도명현개선개선，차차이현저（P<0.05）。
The grain size,the angle of repose,the dissolution,the enzymatic hydrolysis and the pasting property of millet powder were determined by the superfine grinding technology.The results showed when the superfine particle size was smaller,the solubility of flour was greater and the temperature of paste was lower;when the particle size was 35.87μm,the solubility was 11.2%(at 100℃), the pasting temperature was 48.64 ℃,the time of enzyme hydrolysis was 45.23 min,the hydrolysis rate was 0.106 g·min-1. The freeze-thaw stability,the properties of enzymatic hydrolysis and the settlement of millet flour were significantly improved through the superfine grinding,and the difference was significant(P<0.05).