Fang Sicong, Chen Maoshen, Xu Feifei, Liu Fei, Zhong Fang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Foods. 2023 Jan 6;12(2):280. doi: 10.3390/foods12020280.
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15-30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.
由于湿磨过程中耗水量和排水量较大，干磨是生产糯米粉的一种替代方法。本研究比较了用干磨糯米粉制作汤圆的物理特性和感官特性。结果表明，随着干磨粉粒径从160μm减小到30μm，破损淀粉含量显著增加。粒径减小增加了糯米粉的糊化粘度，进一步提高了面团的拉伸能力，并增加了汤圆的粘弹性。破损淀粉含量的增加直接导致干磨粉溶解度显著增加，从而提高了汤圆的冻裂率并降低了其透明度，导致品质下降。与水磨汤圆相比，粒径在40μm至60μm范围内的米粉制成的干磨汤圆在质地和口感上与水磨汤圆相似，冻裂率适中，储存稳定性较好，且具有消费者喜爱的更浓郁的糯米香气。气相色谱-质谱联用分析表明，根据糯米品种的不同，干磨粉中草香和果香等关键香气成分（如壬醛）的含量比水磨粉高15%-30%。总之，粒径在40μm至60μm范围内的干磨糯米粉可作为制备汤圆时替代水磨粉的候选材料。
