糙米微波稳定化技术研究

对微波处理糙米的稳定效果进行研究。以米糠作为对照组，探讨比较二者过氧化物酶、脂肪酶的酶灭活情况，同时考察大米品质的变化。结果表明：微波对糙米稳定化效果非常显著，而大米品质也受到影响，因此为获得大米品质损失最小、灭酶效果最好的工艺条件，通过三因素三水平响应面分析，对糙米微波稳定进行优化得最佳工艺参数为微波功率700W、微波时间100s、水分含量21%，理论脂肪酶活、碎米率分别为15.66μmol/(g ·h)、18.92%，实际脂肪酶活、碎米率分别为16.25μmol/(g ·h)、17.33%，强化储藏4周后的游离脂肪酸值较未处理糙米减少13.7%，说明所得的糙米微波稳定工艺可用于糙米稳定的实践。

Stabilization of Brown Rice by Microwave Treatment

The present study aimed to comparatively investigate the effect of microwave treatment on residual peroxidase and lipase activity in brown rice using rice bran as control and to explore the change in rice quality during microwave treatment. Microwave was found to have a very significant stabilizing effect on brown rice, and the quality of rice was also affected. For the least quality loss and the best enzyme inactivation, the treatment conditions microwave power, treatment time and rice moisture content were optimized to be 700 W, 100 s and 21%, respectively by three-level, three-factor response surface analysis. Under such conditions, the theoretical residual lipase activity and rice broken rate were 15.66μmol/(g ·h) and 18.92%, respectively, with their experimental values being 16.25μmol/(g ·h) and 17.33%. After 4 weeks of the enhanced storage, the free fatty acid value was decreased by 13.7% compared to the untreated rice, demonstrating that the optimized microwave treatment is applicable for the stabilization of brown rice in practice.