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Investigation on manufacturing and stiffness control of pure rice noodle made from Japonica rice

纯粳米米粉的生产及硬度控制研究

基本信息

批准号：
20500696
负责人：
FUKUNAGA Toshiko
金额：
$ 2.91万
依托单位：
Showa Gakuin Junior College
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2008
资助国家：
日本
起止时间：
2008 至 2010
项目状态：
已结题

项目摘要

1. The pure rice noodle from Japonica rice powder was possible without starch addition if the size of the rice powder is smaller than 180-Meshu.2. There is a accepted theory that pure rice noodle from Japonica rice powder because amilopectin content is more than Indica rice. But it was found that the pure rice noodle is possible to produce even if the content of amilopectine content is artificially increased to some extent into Japonica rice powder of which powder size is smaller than 180-Mesh.3. From the above results it is concluded that the condition of manufacturing of pure rice noodle is not the content of amilopectine content, but the powder size is smaller than 180-Mesh.4. There is also accepted theory that the condition of less amiriopectine content is important for stiffness of rice noodle. But it is found that the stiffness is not related with low content of amilopectine, but the small size of rice powder is important for the stiffness.5. The smaller size of rice powder than 180-Mesh is easily got by wet-powdering method using dipped rice grain in the water for some hours.

1.如果米粉的粒度小于180-Meshu，则可以不添加淀粉，用粳米粉制成纯米粉。2。有一种公认的理论认为，纯米粉是用粳米粉制成的，因为支链淀粉含量比籼米多。但发现即使在粉粒尺寸小于180目的粳米粉中人为地增加一定程度的阿米果胶含量，也可以生产出纯米粉。3。由以上结果可以看出，纯米粉的制作条件不是阿米洛胶含量的高低，而是粉体粒度小于180目。4．还有一种公认的理论认为，阿米罗胶含量较低的条件对于米粉的硬度很重要。但研究发现，挺度与阿米果胶含量低无关，而米粉粒径小对挺度有重要影响。 5．通过湿法制粉法，将米粒浸入水中数小时，可以轻松获得小于180目的米粉。