糙米调质前后大米食用品质的研究

本文以超声波雾化方式对低水分粳型糙米进行调质，探讨调质对大米食用品质的变化影响。研究结果表明，采用碱性水对糙米调质后大米的食用品质得到一定的改善，大米淀粉的初始糊化温度有所降低，米汤的pH值有所提高，米饭的黏度／硬度比提高了8．8％，米饭的感官评分比未调质的样品上升了5．4％。另一方面，米糠的游离脂肪酸值也发生了较大的变化，使用碱性水调质的米糠比未调质米糠游离脂肪酸值降低23．5％，一定程度上抑制了米糠的酸败，有利于米糠的保鲜和综合利用。

Brown Rice Condition by Alkaline Water

The edible quality of short-grain rice before and after brown rice condition by ultrasonic wave humidifier was compared.The result shows: The edible quality of the milled rice conditioned by using a humidifier with alkaline water is slightly improved.After the condition,the pH of the cooked rice soup increases;the stickiness/hardness and the score of sensory evaluation of the cooked rice increases by 8.8% and 5.4%,respectively.On the other hand,the free fatty acid content of the rice bran decreases by 23.5% after the condition,which makes for rice bran storage and utilization.