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第 35 卷第 9 期 精 细 化 工 Vol.35, No.9
201 8 年 9 月 FINE CHEMICALS Sept. 2018

食品与饲料用化学品
超高压结合热处理对大米粉理化性质的影响

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李安林，管弋铦，陈黎萍，熊双丽
（西南科技大学 生命科学与工程学院，四川 绵阳 621010）

摘要：以超高压结合热方法对大米粉进行处理，分析了压力（0.1~700 MPa）、温度（20~60 ℃）、时间（0~25 min）
和加水量〔w（H 2 O）=0~65%〕对其主要理化性质的影响。结果表明：随着压力、温度、保压时间和加水量的
持续增加，大米粉碘蓝值、溶解度和透明度分别呈现升-降-升-降、降-升-降和一直下降的趋势。凝胶膨胀率随压
力变化无显著规律，但随时间、温度和加水量增加而显著降低。在压力和温度分别为 600 MPa 和 45℃时，溶解
度和凝胶膨胀率分别为 5.46 %和 8.73 mL/g，都达到最大值，而碘蓝值最小，为 0.41。大米粉淀粉糊化度随压力、
保压时间、温度和加水量的增大而显著增大，结晶结构由 A 型向 V 型转化。碘蓝值与温度和保压时间均呈中等
强度正相关关系，与加水量呈极显著正相关关系（p<0.01），与压力相关性较小。透明度与压力呈显著负相关
（p<0.05），与保压时间、温度以及加水量均呈极显著负相关（p<0.01），凝胶膨胀率和溶解度与透明度均呈正相
关，与碘蓝值呈负相关（p<0.01）。
关键词：超高压；大米粉；理化特性；食品化学品
中图分类号：TS201.1 文献标识码：A 文章编号：1003-5214 (2018) 09-1573-09

Effects of Ultra-high Pressure Combined with Thermal Treatment on
Physicochemical Properties of Rice Flour

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LI An-lin, GUAN Yi-xian, CHEN Li-ping, XIONG Shuang-li
（School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan,
China）

Abstract: Rice flour was treated using a combination of ultra-high pressure and thermal treatment. The
effects of pressure (0.1~700 MPa), temperature (20~60 ℃), time (0~25 min) and addition amount of water
(0~65%) on the physicochemical properties of rice flour were investigated. The results showed that with the
increase of pressure, temperature, time and addition amount of water, the iodine blue value of rice flour
displayed a tendency of ascending-descending-ascending-descending, the solubility initially descended,
subsequently ascended, and then descended, while the transparency showed a trend of descending. The
swelling rate of the gel did not exhibit significant change with pressure change, but they decreased
significantly with the increase of time, temperature and water volume. When the pressure was 600 MPa and
temperature was 45℃, the solubility and swelling rate of the gel reached the maximum (5.46 % and 8.73
mL/g, respectively), but the iodine blue value was the smallest (0.41). The gelatinization degree of rice flour
increased significantly with the increase of pressure, pressure-holding time, pressure-holding temperature
and addition amount of water. Rice flour crystal type changed from A-type to V- type. The iodine blue value
had a very significant positive correlation with water consumption（p<0.01）， a positive correlation with
temperature and holding time, and weak correlation with pressure. Transparency had a remarkable negative
correlation with pressure (p<0.05), and was significantly negative correlated with pressure holding time,
temperature and addition amount of water (p<0.01). Swelling rate was positively correlated with solubility
and transparency, but negatively correlated with iodine blue value (p<0.01).
Key words: ultra-high pressure; rice flour; physicochemical property; food chemicals

收稿日期：2017-10-12; 定用日期：2018-02-07; DOI: 10.13550/j.jxhg.20170821
作者简介：李安林（1977—），男，助理研究员，硕士。联系人：熊双丽（1977—），女，教授，E-mail：xiongshuangli@swust.edu.cn。