湿热处理对裸燕麦复配米方便米饭品质的影响  

Effect of Heat-Moisture Treatment on Quality of Naked Oats / Short Grain Rice Matching Instant Rice

作　　者：刘韫瑜[1] 张美莉[1] 冯志宽[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国粮油学报》2011年第1期35-39,共5页Journal of the Chinese Cereals and Oils Association

基　　金：农业部现代燕麦产业技术体系项目(07);内蒙古农业大学博士启动基金项目(K31608)

摘　　要：燕麦属于粗杂粮,具有极高的营养价值。为了改善目前市场上方便米饭多以粳米为原料,加之在生产工艺中造成米饭营养流失而引起的方便米饭营养不足,以裸燕麦米为原料,与粳米以适当比例配合,制作裸燕麦复配米方便米饭,确定方便米饭加工工艺最佳工艺参数。试验结果表明,将裸燕麦用沙滚碾米机进行碾磨后与粳米以适当比例复配,裸燕麦米与粳米的最佳比例为1∶2,湿热处理最佳工艺为在35℃恒温水浴锅中将米浸泡30 min,蒸煮米水比1∶1,蒸煮时间8 min,蒸煮压力0.05 MPa,此条件下裸燕麦复配米方便米饭的复水率为2.20,糊化度91.2%,感官评分27.1,综合值140.3。In order to improve the current situation of rice nutrient loss during processing,naked oats rice was used to match with short grain rice for making a compound instant rice,and the technological parameters were optimized.Results：The optimal material matching is milled naked oats / short grain rice ratio 1 ∶ 2;the optimal heat-moisture treatment and cooking process is immersing the raw material in 35℃ constant temperature water for 30min,then cooking for 8 min with rice/water ratio 1 ∶ 1 and steam boiling pressure 0.05 MPa.The produced naked oats/rice matching instant rice gives quality values of rehydration rate 2.20,gelatinization degree 91.2%,sensory assessment 27.1,and integrated value 140.3.

关 键 词：裸燕麦 方便米饭 湿热处理 糊化度 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]