| 卜玲娟,李永富,王莉,史锋,段荣娟,陈正行.高温流化对糙米蒸煮和食用品质的影响[J].中国粮油学报,2017,32(4):1-5 |
| 高温流化对糙米蒸煮和食用品质的影响 |
| Effects of high-temperature fluidization on cooking and eating qualities of brown rice |
| 投稿时间：2015-09-11 修订日期：2015-12-28 |
| DOI： |
| 中文关键词: 高温流化 糙米 蒸煮品质 食用品质 |
| 英文关键词:high-temperature fluidization brown rice cooking quality eating quality |
| 基金项目:公益性行业（农业）科研专项（201403063） |
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| 摘要点击次数: 1023 |
| 全文下载次数: 240 |
| 中文摘要: |
| 为了解决糙米难煮熟、口感硬、米糠味重的难题，采用高温流化技术处理糙米，改善其蒸煮及食用品质。考察了流化温度对糙米表观形态、籽粒横截面形态和最佳蒸煮时间的影响。结果表明：130 ℃为最佳流化温度，可以在保持糙米天然形态的同时，使糙米皮层产生裂缝，籽粒内部产生微孔，打开糙米的吸水通道，并且使最佳蒸煮时间缩短了6 min。另外，研究了糙米经高温流化处理后蒸煮及食用品质的变化。结果显示：糙米蒸煮时的吸水速度和吸水量明显提高；糙米饭变得更加柔软，硬度由1 853 g降低至1 570 g；露白率达99%；米糠味明显减少；色泽、黏性及综合评分都显著提升（P<0.05）。可见，高温流化技术可以有效地改善糙米的蒸煮及食用品质。 |
| 英文摘要: |
| In order to solve the poor cooking, eating, and bran odor problems of brown rice, high-temperature fluidization technique was used to process brown rice to improve the cooking and eating qualities. The effects of fluidization temperature on surface morphology, cross-section morphology and optimal cooking time of brown rice were studied. The result showed that 130 ℃ was the optimal fluidization temperature. In this condition, fissures and micropores were generated on the surface and interior of brown rice respectively while the natural form was intact, thus the water channel of brown rice was formed, and optimal cooking time was shortened by 6 min. In addition, the change of cooking and eating qualities of brown rice after high-temperature fluidization treatment was studied. The results showed that the water absorption rate and quantity of brown rice were significantly increased; the hardness of cooked brown rice was reduced from 1 853 g to 1 570 g which indicated a softer texture; exposure degree of brown rice endosperm was 99%; bran odor was decreased obviously; color, viscosity and comprehensive scores were significantly increased (P<0.05). Thus, the high-temperature fluidization technique can effectively improve the cooking and eating qualities of brown rice. |
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