一种新型的改善糙米品质的方法研究
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- 英文论文题名：A new method for improving the quality of brown rice
- 论文作者：姚豪杰 ; 马海乐 ; 吴本刚
- 英文论文作者：Yao Haojie ; Ma Haile ; Wu Bengang ; School of Food and Biological Engineering ; Jiangsu University
- 年：2016
- 作者机构：江苏大学食品与生物工程学院;
- 论文关键词：糙米 ; 红外辐射 ; 发芽率 ; 残余脂肪酶活 ; 扫描电镜
- 英文论文关键词：brown rice ; infrared exposure ; germination rate ; residual lipase activity ; pasting properties
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS210.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：51k
- 原文格式：O
- 会议级别：全国
摘要
【目的】研究红外辐射对糙米生理品质、加工品质、蒸煮品质变化的影响,优化红外辐射糙米的工艺条件,为糙米安全储藏周期与改善其糊化特性提供理论基础。【方法】糙米在不同红外辐射时间、辐射距离和初始水分含量的条件下得到预处理产物,分析红外处理对糙米的残余脂肪酶酶活、发芽率、残余霉菌总数、水分含量的影响,对比分析红外处理前后糙米的整精米率、粘度、电导率的变化,并利用扫描电镜对胚乳结构进行对比分析。【结果】糙米的品质特性随红外处理参数的改变而改变,根据单因素试验确定糙米的红外辐射最佳工艺为辐射时间6min、辐射距离35cm、初始水分含量14.50%,此时糙米的残余脂肪酶酶活为67.79%,发芽率为15.00%,残余霉菌总数为3.90%,水分含量为12.05%。经红外处理后,糙米细胞膜系统受损,膜通透性增加,电导率增大;糙米内部结构损伤,整精米率下降;淀粉颗粒暴露,粘度整体呈上升趋势,糊化特性改变。扫描电镜分析表明,糙米胚乳断面增加,淀粉颗粒暴露。【结论】红外预处理能够稳定糙米脂肪酶酶活,改变糙米内部结构。实验结果为糙米安全储藏周期与改善其糊化特性提供理论基础。
The effects of exposure time,reaction distance and the initial water contents of brown rice were investigated with varying infrared pretreatments conditions;meanwhile,the inner structure of before and after infrared processing were characterized by scanning electron microscope.Results revealed that at the infrared processing condition of time =6 min,distance =35cm,and initial water contents = 15.10%,the endosperm section of processed brown rice were increased and their starch granule were exposed with the residual lipase activity of 67.79%,the germination rate of 15%,the total amount of the residual mold of 3.90%,and the moisture content of 13.42%.Accordingly,the lipase activity of brown rice can be stabled by the pretreatment of optimized infrared exposure.Thus,the proposed pretreatment method of brown rice paves a new way for theoretical researches of both safe storage and advanced pasting properties.
The effects of exposure time,reaction distance and the initial water contents of brown rice were investigated with varying infrared pretreatments conditions;meanwhile,the inner structure of before and after infrared processing were characterized by scanning electron microscope.Results revealed that at the infrared processing condition of time =6 min,distance =35cm,and initial water contents = 15.10%,the endosperm section of processed brown rice were increased and their starch granule were exposed with the residual lipase activity of 67.79%,the germination rate of 15%,the total amount of the residual mold of 3.90%,and the moisture content of 13.42%.Accordingly,the lipase activity of brown rice can be stabled by the pretreatment of optimized infrared exposure.Thus,the proposed pretreatment method of brown rice paves a new way for theoretical researches of both safe storage and advanced pasting properties.
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