利用核磁共振技术研究大米的浸泡蒸煮过程  

Study on the soaking and cooking process of rice by nuclear magnetic resonance technology

作　　者：钱菲[1] 张锦胜[1] 金志强[1] 刘玉环[1] 林向阳[1,2] 阮榕生[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]福州大学生物科学与工程学院,福建福州350002

出　　处：《食品工业科技》2010年第3期119-121,124,共4页Science and Technology of Food Industry

基　　金：长江学者和创新团队发展计划资助(IRT0540)

摘　　要：稻米的蒸煮是指将含水14%～15%的大米加水加热成为含水65%左右的米饭的过程。水分作为重要的组成部分,其在米饭中的含量、分布和存在状态的差异会显示出不同的色香味形等特征,对大米的蒸煮食味品质具有显著影响。本文应用核磁共振技术(NMR)研究大米在不同时间的浸泡过程和蒸煮过程中水分的含量及其存在状态,结果表明:在浸泡过程中,大米中结合水与有机物的结合程度有所减弱,以游离态存在的自由水开始出现,而在蒸煮过程中随着糊化过程的进行,自由水的游离程度趋于减弱,各种状态的水分与有机物的结合渐渐趋于一致。Rice cooking is a process of turning rice（ 14% of moisture content） to meal（65% of water content） with adding water and heating.Water as an important part of meal, the differences of its content, distribution and existence will make great differences in color-flavor characteristics and influence the edible qualities of the rice.This paper studied on the contents and existent states of water in the process of rice soaking and cooking with NMR technology.The experiment results indicated that the bonding degree of the joints between bound water and organic compounds were declined in the rice-soaking process,while free water was turning up.However the free degree of dissociated water tended to decreased and the binding extent among waters in different kinds of states and organic compounds tended to uniform with the rice starch gelatinized in cooking process.

关 键 词：核磁共振 弛豫时间 大米 浸泡 蒸煮 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]