鲜湿糙米线品质劣变机理及调控技术研究进展

全谷物以其对营养健康的重要作用在全世界得到了广泛关注。鲜湿糙米线作为营养健康的全谷物主食食品存在更易腐败、老化变硬、易断条、蒸煮损失率高等问题。系统阐述了鲜湿米线品质影响因素,鲜湿糙米线在储藏过程中的水分含量、pH值、蒸煮品质、水分迁移、质构、微观结构等品质变化规律,分析了鲜湿糙米线品质劣变机理;并进一步对选择糙米原料、外源添加物、糙米全籽粒磨粉及回填法制备工艺等鲜湿糙米线品质调控技术2016—2023年最新研究进展进行了综述,为鲜湿糙米线的品质调控和品质提升提供参考。     

加工方法对糙米品质影响的研究现状与展望

目的:对加工方法改变糙米理化性质、抗氧化性和耐储藏性等品质进行综述,以期为糙米及其制品品质改良研究、拓宽糙米应用范围提供理论参考。方法:首先从糙米的营养成分的角度对糙米的营养价值和生理功效进行介绍;随后对糙米在焙烤、蒸煮、发芽、挤压膨化、超高压、红外辐射、等离子体及其他辐射加工过程中糙米的理化性质、营养成分等品质变化的研究进展进行综述;最后对糙米加工方法存在的问题进行总结及展望。结果:通过不同的加工方法使糙米在理化特性及营养生理功能等方面均有不同程度的提升。结论:糙米经适当加工后,品质得到改善的同时能较好地保留营养成分,且糙米在抗氧化、预防Ⅱ型糖尿病等方面具有积极作用,在全谷物食品市场中有较大发展潜力。     

糙米加工品质评价指标及检测技术进展

糙米加工品质指标是评价糙米综合品质的关键要素,糙米加工品质的优劣直接影响其商品价值.准确快速评价糙米加工品质对糙米的加工、储藏、流通和贸易具有重要指导意义.在查阅国内外相关文献的基础上,综述了糙米加工品质指标及其常规检测和新型检测技术的研究现状与进展,并阐述了相关领域未来的研究发展趋势,为糙米品质及其评价技术的研究提供参考.     

糙米加工方式对品质特性的影响

糙米富含多种功能成分,是一种天然、营养、健康的全谷物。然而,米糠层中纤维素、木质素等的存在,制约了糙米的加工和口感品质。各种新型加工技术已成功应用于糙米加工和口感品质的改良,但同时其对糙米的营养和储藏品质也带来了不利的影响。基于此,该文总结糙米中主要的营养活性物质,介绍糙米活性物质的功能特性;从口感特性、营养特性和贮藏特性3个方面介绍各种新型加工方式对糙米品质的影响;提出糙米适度加工的原则,主张可将“生物+物理”复合加工技术协同作用用于糙米,既能提高糙米的口感和营养价值,又能提高糙米的储藏稳定性。     

糙米储藏技术研究进展

概述了糙米的常温储藏、低温储藏、气调储藏和保鲜新技术等四种储藏方法,重点从低温储粮原理、实现方法、低温仓设计等三个方面介绍了糙米低温储藏技术的研究进展,分析认为:(1)我国不同水稻产区应当根据其气候特点与后续利用方式,选择适宜的糙米储藏方法;(2)对于高温湿热产区,建议探讨先稻谷储藏再糙米储藏的组合式储藏方法,以期降低储藏能耗,改善糙米品质;(3)进一步通过理论与试验研究,优化低温储藏方法,改善粮仓设计,降低储藏成本,从而突现糙米低温储藏的价值;(4)不断宣传糙米的营养价值.     

基于自热米饭所需的高温流化全谷物筛选及配合技术研究

为有效提高自热米饭的营养价值及食用品质,该文以糙米、发芽糙米、黑米、绿豆、红小豆、小麦、青稞糙米为研究对象,首先研究高温流化处理前后7种全谷物吸水率、膨胀率的变化;然后测定添加到自热米饭中的7种全谷物在4℃下储藏0、1、14 d及14 d复热后的硬度,筛选出适合添加到自热米饭的全谷物;另外对筛选出的全谷物的浸泡时间和在自热米饭中添加的方法进行工艺优化;最后以全谷物的用量占自热米饭总质量的30%为目标,将筛选出的全谷物进行两两配方设计,进行感官评定,得到食用品质较好的组合配方。结果表明:高温流化处理后全谷物的蒸煮品质得到改善,且适合添加到自热米饭的全谷物种类为红小豆、绿豆、黑米和小麦;采用流化绿豆和流化红小豆浸泡1 h,流化小麦和流化黑米浸泡0 h,浸泡后均与精米混匀后蒸煮的制作工艺最佳;得到3种食用品质较好的组合:流化红小豆15%、流化绿豆15%,流化绿豆15%、流化黑米15%,流化红小豆10%、流化黑米20%。     

糙米质量指标及评价技术进展

糙米质量直接影响稻米的加工品质和食用品质,快速准确的糙米质量评价技术对糙米的贸易、加工以及安全储藏具有重要意义。综述了糙米颜色、气味、千粒重、体积质量(容重)、比容、不完善粒、黄粒米、爆腰粒、垩白等质量指标及评价技术现状,具体阐述了图像处理和近红外技术在糙米质量检测中的应用进展,为糙米质量以及糙米质量评价技术的研究提供技术支持.     

糙米全谷物食品研究现状与发展

糙米作为全谷物食品重要原料之一,其营养价值与保健功能越来越受到人们重视。为充分利用糙米营养成分,在不损失营养成分基础上,可利用一些加工新技术生产糙米全谷物食品,进而改善其品质。世界各国相继开展开发糙米全谷物食品相关研究,该文简介全谷物食品定义及国内外研究现状,综述糙米全谷物食品开发应用研究进展,并对糙米全谷物食品在我国未来发展提出几点看法,以期能更好促进我国糙米全谷物食品发展。     

糙米储藏过程品质劣变机制及储藏技术研究进展

稻谷是我国主要的粮食作物之一,也是我国重要的储备粮品。一般认为采用糙米为主的储藏形式替代传统的稻谷储藏,不仅可以节省大量的仓容,还可以降低运输成本;但糙米储藏技术难度大,要求高。因此,研究糙米的安全储藏技术以及储藏过程中糙米的品质变化规律,对确保糙米品质有着非常重要的意义。主要综述了糙米在储藏过程中的品质变化及机制,展望了我国糙米储藏研究的未来发展方向,以期为我国糙米安全储藏提供技术参考。     

全谷物食品适口性改良方法研究进展

全谷物食品绿色健康，具有丰富的营养，但是其较差的适口性阻碍了全谷物食品的消费与推广。为了满足消费者对全谷物食品适口性和营养属性的要求，一般对其进行预处理。本文重点介绍了近年来国内外用于全谷物适口性改良方面的物理加工技术、生物加工技术和新兴非热加工技术，介绍了其工作原理与特点，比较了各项技术的优缺点，并对未来全谷物食品适口性改良的发展进行了展望，以期为全谷物食品的深度开发提供参考。     

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Abstract

Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.     

糙米营养价值及加工技术研究进展

糙米相较于精米更好的保留了稻谷的营养价值，但由于糙米米糠层中含有植酸盐、纤维素等物质，使其口感粗糙、蒸煮性差，制约了糙米食品的发展。已有研究表明，通过现代食品加工技术手段不仅可以有效改善糙米口感粗糙、蒸煮性差等问题，还能够提高其制品的营养价值、促进人体消化吸收。综述了糙米的营养价值以及加工技术的研究进展，以期为糙米的综合利用提供一定的参考。     

新型食品加工技术提升预制菜肴质量与安全

我国预制菜肴历史悠久,种类多样,满足了现代消费者对食品味道、营养、便捷性的需求,近年来发展迅速。从预制菜肴生产加工出发,明确了其内涵和外延,梳理了我国预制菜肴现阶段面临的原料、质量、安全、标准等方面存在的主要问题,并归纳了相关新型食品加工技术的应用趋势。新型预调理与烹饪技术可以实现菜肴色泽、质构、香气、滋味和营养成分的有效提升;新型杀菌技术依靠较低的处理强度,在保障安全性和保持品质之间达到平衡;快速冷却与冷冻技术在提高生产效率的同时对品质的影响最小;智能包装技术、物流智能控制技术的应用实现了预制菜肴流通中的品质稳定。研究总结和展望了提升预制菜肴质量与安全的加工新技术,以期为未来的研究指明方向,为预制菜肴产业的进一步健康发展提供参考。     

Investigation of Properties of Long-grain Brown Rice Treated by Low-pressure Plasma

The impact of low-pressure plasma treatment on the properties of long-grain brown rice was investigated, and the process of quick cooking brown rice was developed. The microstructure of the brown rice surface and the cooking, textural, and pasting properties of plasma-treated brown rice were determined. Indica brown rice was treated for 30 min at voltage settings of 1, 2, and 3 kV. The plasma treatment resulted in the etching of the brown rice surface, which allowed water to be easily absorbed by the rice kernel during soaking. After plasma treatment, the cooking time, elongation ratio, width expansion ratio, water absorption, and cooking loss of brown rice were all reduced. Plasma treatment caused a significant decrease in peak viscosity and breakdown. In addition, the decreases in enthalpy and crystallinity, measured by differential scanning calorimeter and X-ray diffractometer, showed that the starch structure of brown rice was influenced by low-pressure plasma. Thus, low-pressure plasma is a novel processing technology to modify and reduce the cooking time of brown rice.     

The impact of cooking method on the phenolic composition,total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

This study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg/kg DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice (p < 0.05). The greatest loss was observed after processing in rice cooker, which reduced phenolic content of both brown and polished rice by ～30% and ABTS radical‐scavenging activity by 20 and 28%, respectively. In general, the levels of polyphenols and TAA of cooked rice tended to further decline after storage and reheating, but to a much lesser extent when rice was prepared using microwaves. The application of in vitro digestion system disclosed that the microwave cooking resulted in the highest starch digestibility among cooking methods used.

Practical applications

Rice is one of the most commonly consumed staple foods worldwide. Scientific and epidemiological studies have showed that their phytochemicals exhibit antioxidant, anti‐inflammatory, antihypertensive and chemopreventive effects. Therefore, their high consumption, easy availability throughout the year and use as an additive to meat and high‐fat foods may make rice, especially in the form of whole grains, potentially important chemopreventive component of the diet. The appropriate cooking procedure of rice is crucial for preservation of bioactive compounds as well as digestion of starch and thus duration of the glycemic response. Preferably, this study is focused on the evaluation of the effect of cooking methods on the health‐related quality of rice. The results provide practical advice that the consumption of freshly cooked rice ensures its highest nutritional quality, while rice microwaving is recommended both when cooked rice will be reheated after storage (e.g., in restaurants) and accelerated starch digestion is in favor.     

Evaluation of physicochemical properties of plasma treated brown rice

A novel processing technology is developed to modify brown rice in a more selective way with the help of low-pressure plasma. The microstructure of the brown rice surface and the cooking, textural and iodine-staining properties of plasma treated brown rice are determined. The plasma treatment results in an etching of brown rice surface, which allows water to be easily absorbed by the rice kernel during soaking. After plasma treatment, the cooking time of brown rice is reduced, and the cooked brown rice has a soft texture and is easier to chew. In addition, the increment of the iodine-stained area indicates that the kernel structure of brown rice is substantially affected by plasma. Thus, plasma treatment can be used to improve the cooking properties and the quality of brown rice.     

几种糙米性质研究及隆粳软1号糙米蒸煮条件优化

对几种糙米的成分、断面结构以及RVA特征谱进行研究,同时优化了新型米种隆粳软1号的蒸煮条件,为更好地探究新型米种的性质及其应用前景提供了研究思路和理论基础。本研究采用RVA-Super4快速粘度分析仪进行糙米粉糊化特性的快速测定,并测定了不同米种水分、总淀粉、蛋白质、脂肪、直链淀粉、总膳食纤维以及灰分的含量。通过单因素实验确定浸泡温度、浸泡时间、蒸煮加水量对隆粳软1号糙米蒸煮品质的影响,并结合响应面分析法得到隆粳软1号糙米最佳蒸煮工艺条件为:浸泡时间40 min,浸泡温度38 ℃,蒸煮加水量为1:1.8,此条件下隆粳软1号糙米蒸煮食味品质较好,硬度与黏度比值为32.98±0.21,为解决新型米饭蒸煮问题提供了参考。     

低温等离子体电流强度对糙米食用品质的影响

针对糙米蒸煮时间长、口感粗糙等问题,应用辉光放电等离子体技术对糙米进行处理,利用质构仪、扫描电镜、傅里叶近红外图谱和X射线衍射仪等分析不同电流强度对米饭蒸煮特性、感官品质、质构特性、微观结构和晶体结构的影响。研究结果表明:低温等离子体技术在一定程度上可以改善糙米的蒸煮性能和食用品质,显著提高了糙米饭的浸泡吸水率、加热吸水率、体积膨胀率和固形物损失率(P<0.05),分别增加了3%、30%、50%和0.5%左右,而显著缩短蒸煮时间到24.8 min(P<0.05);相比于对照组糙米,低温等离子体处理后糙米饭质构特性的硬度、咀嚼性和胶黏性显著减小到1566.60 g、451和709.11(2.0 A),而感官评分、弹性、黏附性和回复性显著增大,当电流强度在1.5 A时糙米饭质构特性和感官品质最佳(P<0.05)。通过扫描电镜观察到低温等离子体处理后糙米表面出现凹陷和裂缝,进一步解释了吸水率增加的原因。利用X射线衍射仪分析发现,辉光放电等离子体处理后的糙米结晶度下降,在1.5 A时达到最小值31.19%,但结晶类型未发生改变,仍为典型的A型;傅里叶近红外仪分析发现糙米亲水基团的峰值含量增加,亲水性能增加。综合来看,当电流强度处于1.5 A时糙米的食用品质最佳。研究结果表明低温等离子体技术在改善糙米食用品质方面具有潜在的应用前景。