微波处理对黑米酒物理化学特性的影响

应用微波处理黑米酒,探讨微波因素(微波功率、微波处理温度、微波时间)对黑米酒总酚、总黄酮、总花青素、颜色及抗氧化活性的影响。结果表明,与未处理的黑米酒相比,微波处理后黑米酒中总酚含量、总黄酮含量、总花青素含量以及抗氧化活性均有所下降,并且微波处理对黑米酒的颜色变化影响较小;微波处理后黑米酒的DPPH自由基清除能力(DPPH·)、超氧阴离子自由基(O_2~-·)清除能力、羟自由基(·OH)清除能力和抗脂质过氧化能力呈逐渐减弱的趋势,与总酚、总黄酮和总花青素的变化趋势一致。检测的指标和自然熟化过程基本一致,说明微波在一定程度上可以起到辅助黑米酒熟化的作用。     

过热蒸汽处理对全麦粉理化特性的影响

研究不同温度下过热蒸汽处理对全麦粉热特性和理化性质的影响。结果表明,随着处理温度的升高,全麦粉吸水率逐渐增大;155~170 ℃,全麦面团的形成时间和稳定时间显著增大（P<0.05）,C2、C3和C4扭矩明显提高（P<0.05）,经过热蒸汽处理后,全麦面团形成更强的面筋网络,能够抵抗更强的机械能和热能,全麦粉发生部分糊化。过热蒸汽处理后全麦粉的峰值黏度,谷值黏度和最终黏度显著升高（P<0.05）,在180~190 ℃呈下降趋势。糊化温度和糊化焓随着温度的升高逐渐降低。L值随着温度的升高逐渐减小,a值、b值和ΔE逐渐增大。多酚、烷基间苯二酚和植酸的含量和多酚氧化酶的活性随着温度的升高逐渐降低。适当的过热蒸汽处理可以提高全麦粉的加工特性。     

How superheated steam treatment modifies the physicochemical,functional, nutritional,and anti-nutritional attributes: A case study on guar bean flour

Guar seed flour (GSF) is a nutritionally rich ingredient that is widely available, but antinutritional factors limit its commercial use. Considering this limitation, the present study investigated the effect of superheated steam (SHS) treatment (120–150 °C, 5–15 min) on the nutritional properties, bioactive compounds, anti-nutritional factors, thermo-pasting and structural characteristics, and in-vitro digestibility of GSF. The SHS treatment influenced the carbohydrate, protein, and fat content and improved the functional properties of GSF. Similarly, an increment in total phenolic content, antioxidant activity, and a decline in total flavonoid content was observed. The maximum reduction of tannin, phytic acid, and saponin was observed in GSF samples treated at 150 °C – 15 min. The diffractogram pattern showed a decrease in crystallinity with increasing SHS temperature and duration, trypsin inhibitor activity was reduced, while the in-vitro digestibility increased. Apart from this, the SHS treatment also influenced the thermo-pasting properties of GSF, which might be due to the intermolecular interactions, cross-linking, and starch-lipid interactions.Industrial relevanceThe SHS treatment provides high energy efficiency and has the potential to be commercialized on an industrial scale in the food industry, despite its popularity in the non-food sector. The findings indicate that SHS treatment under optimal conditions improved GSF's physicochemical, functional, and digestibility properties. Furthermore, the SHS treatment was very effective at reducing anti-nutritional factors. The product developed from SHS-treated GSF has the potential to be a viable alternative for food formulations and will have a positive impact on human health.     

三种紫砂锅蒸煮的米饭理化性能比较研究

以北国香米为原料,采用三种不同内胆尺寸的紫砂锅进行蒸煮,比较分析米饭的膨胀率、碘蓝值、质构特性及酶解率的差异。结果表明:水米质量比在1.2∶1~1.4∶1范围内增大时,三种型号紫砂锅蒸煮米饭的硬度、弹性、胶着性逐渐下降,碘蓝值先上升后下降,膨胀率、酶解率逐渐增大,膨胀率与水米质量比存在显著的线性关系;水米质量比相同时,FSX20–3型紫砂锅蒸煮米饭的膨胀率最大,FSX20–2型紫砂锅蒸煮米饭的酶解率最大。     

Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch

The “instant” quality of instant rice noodles is significantly affected by slow rehydration during cooking. This happens as a result of the native rice starch's low ability to gelatinize as well as the high shear and pressure utilized in industries during the widely used extrusion molding process. In order to address this issue, the rice flour was pretreated with mild steam (MS) technology. The results revealed that the rehydration qualities of the rice noodles that were extruded from the steam-treated flour significantly improved. There was a reduction of 25.5% in the rehydration time, from 443 to 330 s. The MS-treated rice starch's peak viscosity increased to 4503 from 4044 mPa/s. Decreases in gelatinization enthalpy (ΔH) and short-range ordering also suggest a reduction in difficulty in accomplishing starch gelatinization. Scanning electron microscopy studies showed particle aggregation increased as the treatment duration lasted longer. In conclusion, our findings indicate that we successfully addressed the issue of slow rehydration in instant rice noodles while presenting a novel approach for their manufacturing in the manufacturing sector.     

Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

The concentration of nutrients in brown rice is mainly associated with embryo size. Various beneficial components have been purified from rice bran. Recently developed black waxy rice with a giant embryo (‘Milyang 263’, BGE), which is the ge ^t mutant of the GE gene, was selected and analyzed to produce high quality nutritional components. γ-Aminobutyric acid (GABA) content in BGE rice bran, one of the most important nutritional compounds in rice, showed a 10.6-fold increase (2.66±0.48 mg/g) compared to that of BGE brown rice (0.25±0.01 mg/g). In addition, brown rice and BGE rice bran showed enriched amylopectin (94.5±0.5 and 97.0±0.0%) and bioactive anthocyanin [Cy-3-G: 75.15±4.18 (brown rice), 82.97±0.81 (rice bran) and Pn-3-G: 1.52±0.50 (brown rice), 4.33±0.20 (rice bran); mg/100 g] contents. These results suggest that BGE rice bran can be used as an excellent raw material to efficiently produce high quality essential amino acids, cyanidin-3 glycoside-enriched anthocyanins, and GABA.     

Comparative analysis of charcoal grilling,infrared grilling and superheated steam roasting on the colour,textural quality and heterocyclic aromatic amines of lamb patties

The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly (P < 0.05) much higher amount of total HAAs, ranging from 171.26 ng g⁻¹ to 555.29 ng g⁻¹ (polar) and from 200.77 ng g⁻¹ to 426.07 ng g⁻¹ (non-polar) HAAs, than infrared (39.21 ng g⁻¹ −181.37 ng g⁻¹⁾ and (52.84 ng g⁻¹ −148.59 ng g⁻¹) and superheated steam roasting (from 8.67 ng g⁻¹ to 30.66 ng g⁻¹ and from 23.61 ng g⁻¹ to 89.66 ng g⁻¹⁾ for both types of HAAs in lamb patties. Colour, texture and HAAs were significantly influenced by time and by the temperature used for each cooking method.     

超高压腌制对烤制猪肉品质的影响

以感官评价、质构、丙二醛、过氧化值、蛋白质、挥发性风味物质等为考察因子,比较分析红外烤制和微波烤制对猪里脊肉品质的影响。结果表明：两种烤制方式对猪肉色泽影响的差异性不显著（P>0.05）。红外烤制猪肉感官评分比微波烤制猪肉平均高3.67分,但硬度和咀嚼性更低。红外烤制猪肉丙二醛含量和过氧化值分别比微波烤制猪肉增加了16.89%和38.36%。红外烤制猪肉中活性巯基含量极显著低于微波烤制猪肉（P<0.01）,更容易引起蛋白质的氧化。两种烤制方式均使烤肉蛋白质二级结构发生变化,红外烤制下猪肉蛋白质聚集变性作用更强。红外烤制和微波烤制猪肉分别鉴定出48种和60种挥发性风味物质,具有明显差异。红外烤制猪肉的挥发性风味物质中烃类物质种类与相对含量最多,但对风味贡献不大。杂环类硫化物能提供浓郁的肉香及洋葱味,微波烤制猪肉杂环类硫化物相对含量比红外烤制高,种类更多,肉香味更浓。综合考虑烤肉食用品质及人体健康,选择微波烤制方式更好。

     

Comparative studies on the physicochemical properties and microstructure of raw and parboiled rice

The protein and mineral salts of rice were found to have increased while water-soluble substances were found to have decreased as a result of parboiling. Parboiling resulted in marked changes in the amylograph properties of rice paste, as well as increasing its resistance to alkali dispersion. The grains were shorter but wider, with lower water absorption and swelling capacity during cooking than those of raw-milled rice.The differences in ultrastructure between dry and cooked raw-milled and parboiled rice were studied with a scanning electron microscope. Complete deformation of the starch granules was evident in the raw-milled rice after cooking for 9 × 10² and 12 × 10² s, while those of parboiled rice showed great resistance to deformation. Variations in the over-cooked grains of both raw-milled and parboiled rice were studied.     

The effect of infrared stabilized rice bran substitution on nutritional,sensory, and textural properties of cracker

The potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5, 5, and 10 % based on flour weight. Crude fat, total ash, insoluble dietary fiber, and Zn, Fe, Ca, K, and P content of the crackers were significantly increased with increasing rice bran substitution (p < 0.05). Phytate content of the crackers that were substituted with 10 % of SRB was approximately three times higher than the control samples. Contribution of 10 % of SRB substitution to B vitamins of crackers was 46, 30, 317, and 121 % for thiamine, riboflavin, niacin, and pyridoxine, respectively. The effect on sensory scores of the panelists or textural attributes of the crackers of the replacement of refined wheat flour with SRB up to 10 % was insignificant (p > 0.05).     

超声处理对黑米粉结构、理化及消化性的影响研究

为探究超声处理对黑米粉结构、理化及消化性的影响。本文以黑米粉（BRF）为研究对象,分析不同超声功率处理对黑米粉粒径分布、微观结构、结晶结构、短程有序结构、热力学、流变学和消化特性的影响。结果表明：超声处理后黑米粉颗粒被破坏,粒径减小,淀粉结晶度从45.14%降至28.53%,短程有序结构受到破坏。在理化性质方面,黑米粉吸水指数、冷水溶解度和膨胀度显著增加,分别从2.02 g.g-1、4.86%、3.20%上升至4.27 g.g-1、10.5%、6.17%。超声处理后黑米粉的糊化焓（ΔH）和储能模量（G′）与损耗模量（G′′）均降低。在消化性方面,经超声处理后黑米粉的RDS含量减少,SDS和RS含量显著升高。本研究为超声改性技术在黑米加工中的应用提供理论依据。     

Effect of superheated steam drying on properties of foodstuffs and kinetic modeling

Conventional hot air drying is an energy intensive technique which consumes around 15–25% of national industrial energy in most of the countries. It also often results in unacceptable product quality, nutrient degradation and non-uniform drying. Using air as a drying media leads to oxidation and combustion reaction and releases undesirable components creating environmental issues. Drying operation also needs continuous improvements to reduce energy consumption and preserve quality. Superheated steam drying (SSD) is an innovative drying technology, utilizing heated steam beyond its boiling point as a drying medium in a dryer to remove excess water from the material. Researchers on comparing conventional and SSD claimed that SSD supports product, environment, and energy saving benefits as well as it overcomes many constraints of hot air and other conventional drying techniques. This review will provide comprehensive detail about the effect of SSD on different properties (texture, microstructure, color, nutrient retention, shrinkage) of foodstuffs. Mathematical modeling and simulation of the SSD process as well as product characteristics undertaken by researchers are also compiled briefly in this article.Industrial relevanceSSD offers many advantages over hot air drying which includes low net energy consumption, utilization of exhaust steam, no oxidative reactions and no hazardous gas, dust, dirt emission into environment. Kinetic modeling may prove to be useful for optimization and designing of the process.     

不同种类淀粉与黑米粉复配体系的理化性质和分子结构特性研究

为了改善黑米粉的凝胶特性,分别将绿豆淀粉、马铃薯淀粉和玉米淀粉与黑米粉进行复配。对复配体系的糊化特性及凝胶质构特性进行测定,并结合低场核磁共振分析仪、傅里叶变换红外光谱和X射线衍射仪进一步分析复配体系的分子结构特性。结果表明：随着淀粉浓度的增加,淀粉-黑米粉复配体系的峰值黏度均显著增加,糊化时间和温度降低。绿豆淀粉和马铃薯淀粉显著增强了复配体系的持水力和膨润力,马铃薯淀粉和玉米淀粉显著降低了复配体系的溶解度。三种淀粉均可以促进复配体系凝胶网络结构的形成,改善凝胶的质构特性,包括凝胶的硬度、弹性、咀嚼性和回复性。此外,三种淀粉增强了复配体系淀粉链间的氢键相互作用,降低了凝胶的持水性,增强了体系的分子短程结构有序性和相对结晶度。上述研究表明,三种淀粉都可以改善黑米凝胶的品质,且绿豆淀粉的改善效果更佳。     

Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice

Jasmine rice (Oryza sativa L.) was subjected to two drying operations: combined microwave‐hot air drying (MHA) at initial power intensity of 3, 4 and 6 W g^?1 and superheated steam drying (SHS) at 300 °C and 400 °C. During drying, kinetic rate constants of SHS were significantly higher than those of MHA. Both drying operations could decrease enthalpy of starch gelatinisation from 9.28 J g^?1 to 1.64–6.17 J g^?1, increase gelatinisation extent to 33.51–82.33%, decrease crystallinity from 28.87% to 18.15–21.33%, improve scavenging ability of 1,1‐diphenyl‐2‐picrylhydrazyl, increase ferric reducing antioxidant power and increase hardness of cooked rice from 5.66 N to 5.83–6.55 N, depending on microwave power and drying medium temperature. However, taste profiles and liking scores were comparable to the regular brown rice. Therefore, MHA and SHS operations could be potentially used for reducing drying process and promoting antioxidant activity.     

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha‐amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch.     

球磨处理对大米淀粉理化性质的影响

为了扩大大米淀粉的应用范围,对其进行球磨处理,并分析不同转速条件下球磨处理对大米淀粉理化性质的影响。结果表明,随着球磨转速的加大,大米淀粉颗粒形态被破坏的程度越大;球磨能使大米淀粉分子链发生断裂,导致还原糖含量增加;大米淀粉的冷水溶解度与球磨转速正相关,球磨处理程度较高的大米淀粉几乎冷水可溶;球磨处理使大米淀粉的成糊温度、峰值黏度和最终黏度降低,淀粉糊的稳定性提高。     

大米淀粉磷酸酯的制备及其理化性质研究

为合理地利用丰富的大米淀粉资源,以大米淀粉为原料,尿素为催化剂,正磷酸盐为酯化剂,采用响应曲面法确定了制备大米淀粉磷酸酯的最佳工艺条件:磷酸盐用量为淀粉质量的46.61%,催化剂用量为淀粉质量的4.03%,反应pH为5.5,反应时间为4.6 h。在此条件下制得的磷酸酯淀粉的取代度为0.020 34。并用扫描电镜(SEM)对反应前后淀粉颗粒的形貌进行了观察,结果表明,磷酸酯化后,部分淀粉颗粒受到侵蚀。同时研究了大米淀粉磷酸酯的理化性质,包括溶解度、膨胀度、糊化特性、凝沉性、冻融稳定性及黏弹特性。结果表明,相对于原淀粉,磷酸酯淀粉的溶解度、膨胀度、黏度有所提高,糊化温度、凝沉性、凝胶硬度和强度则下降。     

微波加热钝化黑米糠过氧化物酶

采用微波加热法,以过氧化物酶残余活力为指标,通过单因素和正交实验得出微波钝化黑米糠过氧化物酶的最佳条件为:黑米糠含水量26%、加热时间105s、加热功率900W,该优化条件下过氧化物酶残余活力为0.5%。旨在为黑米糠工业化开发提供基础科学依据。