| 低温等离子体对糙米蒸煮品质和物化特性的影响 |
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| 引用本文： | 孟宁, 刘明, 孙莹, 朱运恒, 刘艳香, 谭斌, 张培茵. 低温等离子体对糙米蒸煮品质和物化特性的影响[J]. 食品工业科技, 2020, 41(2): 9-15. DOI: 10.13386/j.issn1002-0306.2020.02.002 |
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| 作者姓名： | 孟宁 刘明 孙莹 朱运恒 刘艳香 谭斌 张培茵 |
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| 作者单位： | 1. 哈尔滨商业大学旅游烹饪学院, 黑龙江哈尔滨 150076;2. 国家粮食和物资储备局科学研究院, 北京 100037 |
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| 基金项目： | "十三五"国家重点研发计划(2018YFD0400802)中央级公益性科研院所基本科研业务费专项(2017ZX1725)。 |
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| 摘 要： | 本文以糙米为原料,探究了低温等离子体对糙米的营养成分、蒸煮品质、感官品质、质构特性、糊化特性、微观结构、结晶度和近红外图谱的影响。结果表明,相比较于对照组糙米,低温等离子体处理后糙米的加热吸水率、体积膨胀率和固形物损失率显著增加到236.10%、268.25%和19.18 mg/g (P<0.05);直链淀粉、蛋白质、膳食纤维和非必需氨基酸的含量也有一定程度的增加。低温等离子体处理改善了糙米饭的糊化特性、质构特性和感官品质,有利于糙米饭品质的提升。通过对低温等离子体处理后糙米皮层微观结构的观察分析,糙米皮层遭到破坏,表面出现凹陷和裂缝;X射线衍射和近红外数据分析得出,糙米经低温等离子体处理后亲水基团增加,结晶度降低,淀粉的晶体结构被破坏,从而有助于吸水速率提升。综上,低温等离子体可以有效地改善糙米的蒸煮和食用品质,研究结果可为低温等离子在糙米生产中提供参数指导。
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| 关 键 词： | 低温等离子体 糙米 蒸煮品质 物化特性 |
| 收稿时间： | 2019-04-23 |
Effects of Low Temperature Plasma on Cooking Quality and Physicochemical Properties of Brown Rice |
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| MENG Ning, LIU Ming, SUN Ying, ZHU Yun-heng, LIU Yan-xiang, TAN Bin, ZHANG Pei-yin. Effects of Low Temperature Plasma on Cooking Quality and Physicochemical Properties of Brown Rice[J]. Science and Technology of Food Industry, 2020, 41(2): 9-15. DOI: 10.13386/j.issn1002-0306.2020.02.002 |
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| Authors: | MENG Ning LIU Ming SUN Ying ZHU Yun-heng LIU Yan-xiang TAN Bin ZHANG Pei-yin |
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| Affiliation: | 1. College of Tourism and Cooking, Harbin University of Commerce, Harbin 150076, China;2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China |
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| Abstract: | Brown rice was used as raw material to explore the effect of low-temperature plasma on the basic nutrients,cooking quality,sensory quality,texture characteristics,gelatinization characteristics,microstructure,crystallinity and near-infrared spectrum of brown rice. The results showed that,compared with brown rice in the control group,the heating water absorption rate,volume expansion rate and solid loss rate of brown rice after low-temperature plasma treatment were significantly increased to 236.10%,268.25% and 19.18 mg/g,respectively. The content of amylose,protein,dietary fiber and non-essential amino acid also increased to some extent. Plasma treatment at low temperature improved the gelatinization,texture and sensory properties of brown rice,which was beneficial to the improvement of the quality of brown rice. Through the observation and analysis of the microstructure of the brown rice cortical after the low temperature plasma treatment,the brown rice cortical was destroyed and the surface appeared pitting and cracks. X-ray diffraction and near-infrared data analysis showed that after low-temperature plasma treatment,the hydrophilic groups in brown rice increased,the crystallinity decreased,and the crystal structure of starch was destroyed,thus contributing to the increasing of water absorption rate. In conclusion,low-temperature plasma can effectively improve the cooking and eating quality of brown rice,and the research results can provide parameter guidance for low-temperature plasma in the production of brown rice. |
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| Keywords: | low temperature plasma brown rice cooking quality physical and chemical properties |
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