流化床干燥工艺对稻谷糊化特性的影响

本文以不同干燥温度、缓苏时间、降水幅度为因素对稻谷进行流化床干燥-缓苏实验,研究其干燥后的米粉糊化特性变化,并分析干燥后米粉糊化指标的相关性。结果表明:单次降水幅度（1.5%、2.25%、3.0%）、缓苏时间（1、2、3 h）和干燥温度（45、50、55、60、65℃）对稻谷干燥后不溶性直链淀粉含量、峰值粘度、崩解值、消减值有极显著影响（p<0.01）;降水幅度与缓苏时间交互作用对干后稻谷的不溶性直链淀粉含量、崩解值影响显著（p<0.05）;稻谷不溶性直链淀粉含量、消减值与崩解值呈显著负相关（p<0.01）,峰值粘度与崩解值呈显著正相关（p<0.01）。干燥温度45℃、单次降水幅度在1.5%、缓苏时间3 h工艺条件下,峰值粘度、崩解值相对较高分别为（2282±13.09）c P、（755±27）c P,不溶性淀粉含量和消减值相对最低9.29%±0.37%、（906±98）c P,干燥后稻谷的各项品质保持良好。 

Influence of fluidized bed drying technology on the pasting properties of paddy rice

The drying qualities of paddy were investigated under fluidized bed drying- tempering,and the effects of a series factors,such as temperatures,tempering time and precipitation rates were also studied.In addition,a correlated analysis between insoluble amylose content and RVA profile parameters was also conducted. The results showed that precipitation rates( 1.5%,2.25%,3.0%),tempering time( 1,2,3 h) and drying temperature( 45,50,55,60,65 ℃) had significant effects on insoluble amylose content( IAC),peak viscosity( PKV),breakdown value( BDV) and setback viscosity( SKV)( p < 0.01) of paddy.Besides,the interaction between precipitation rates and tempering time also had significant effects on IAC and BDV values( p <0.05).AC and SKV values had significant negative correlation with BDV( p < 0.01),while PKV had a significant positive correlation with BDV values( p < 0.01). The results of IAC,PKV,BDV and SKV were 9.29% ± 0.37%,( 2282 ± 13.09) c P,( 755 ± 27) c P and( 906 ± 98) c P,respectively,under the conditions which were drying at 45 ℃,moisture decreasing at 1.5%per step and tempering for 3 h.