Liu Rui, Yu Zhang-Long, Sun Yuan-Lin, Tong Li-Tao, Liu Li-Ya, Wang Li-Li, Zhou Xian-Rong, Zhou Su-Mei
Life Sciences Department, Yuncheng University, Yuncheng, 044000 China.
Institute of Cotton Research, Shanxi Agricultural University, Yuncheng, 044000 China.
Food Sci Biotechnol. 2021 Jun 7;30(6):823-832. doi: 10.1007/s10068-021-00923-x. eCollection 2021 Jun.
To investigate the effects of electrolyzed water treatment on the qualities of rice noodles prepared with semidry- milled rice flour, pasting properties and thermal properties of rice flour, and the cooking and textural properties of rice noodles were determined. Higher peak viscosity and lower melting enthalpy were observed in electrolyzed water (EW) treated rice flour. The hardness, gumminess and chewiness of rice noodle in slightly acidic electrolyzed water treated rice noodles with available chlorine concentration (ACC) 20.32 mg/L were increased significantly ( < 0.05). The cooking loss decreased significantly in strong acidic electrolyzed water treated noodles with ACC 10.09 mg/L treatment ( < 0.05). The results indicated that EW could promote the gelatinization of rice flour, and improve the textural qualities of rice noodles. Therefore EW was appropriate to be used in rice noodle production.
为研究电解水处理对用半干磨米粉制备的米粉品质的影响，测定了米粉的糊化特性和热特性，以及米粉的蒸煮和质地特性。在经电解水（EW）处理的米粉中观察到较高的峰值粘度和较低的熔化焓。在有效氯浓度（ACC）为20.32mg/L的微酸性电解水处理米粉中，米粉的硬度、胶粘性和咀嚼性显著增加（P＜0.05）。在ACC为10.09mg/L处理的强酸性电解水处理面条中，蒸煮损失显著降低（P＜0.05）。结果表明，电解水可促进米粉的糊化，并改善米粉的质地品质。因此，电解水适用于米粉生产。
