方便大米粥的生产工艺及糊化回生机理  

Technology of Instant Rice Congee and Mechanism of Its Gelatinization and Retrogradation

作　　者：肖华志 王世忠[1] 王占忠[1] 韩烨[1] 周志江[1] 

机构地区：[1]天津大学农业与生物工程学院,天津300072

出　　处：《天津大学学报》2010年第4期361-366,共6页Journal of Tianjin University(Science and Technology)

摘　　要：为建立方便大米粥的生产工艺和研究其糊化回生机理,对方便大米粥生产中各单元操作进行了对比研究,并经显微镜观察和差示扫描量热仪(DSC)分析成品.结果表明,大米经15.min焙炒处理后,采用"沸水煮2.min-文火煮15.min-热水浸泡15.min-常压汽蒸15.min"的蒸煮结合法进行熟化,然后喷洒离散液进行离散,最后采用80.℃热风干燥120.min制得成品;经显微镜观察显示,大米经焙炒后迅速脱水,出现大量孔洞,后经蒸煮迅速吸水膨胀,充分糊化,经干燥后形成多孔网状结构;经DSC分析,成品的糊化热焓大幅降低.总之,建立了复水时间≤.5.min的方便大米粥的生产工艺,初步解释了其极易复水糊化的机理.To establish the technology of instant rice congee and investigate mechanism of its gelatinization and retrogradation, some operating units were studied comparatively, and the products were deteceted by microscopic observation and differential scanning calorimeter （DSC）. Results show that rice is firstly roasted for 15 min, then cooked in boil-steam way, namely, cooked in boiling water for 2 min, cooked in slow fire for 15 min, soaked in hot water for 15 rain, and steamed for 15 rain. Finally, the rice was dispersed in dispersion liquid and dried under 80 ℃ for 120 min. Furthermore, microscopic observation shows that the roasted rice is dehydrated quickly, forming a large number of holes. Then it is swelled and fully gelatinized after being cooked, and a porous network structure is formed after being dried. Gelatinization enthalpy of the product is remarkably decreased by differential scanning calorimeter （DSC）analysis and it can be rehydrated easily. In conclusion, the production process is established to produce instant rice congee, whose rehydration time is less than 5 rain, and mechanism of its gelatinization and retrogradation is interpreted preliminarily.

关 键 词：方便大米粥 生产工艺 糊化 回生 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]