发芽糙米干燥工艺研究  

Study on Drying Technique for Germinated Brown Rice

作　　者：周玉东[1] 唐淑芬[1] 姚妙爱[1] 张红[1] 

机构地区：[1]江苏财经职业技术学院粮食工程与管理系,江苏淮安223003

出　　处：《安徽农业科学》2011年第29期18244-18246,共3页Journal of Anhui Agricultural Sciences

基　　金：淮安市科技局项目(SN1076)

摘　　要：[目的]得到发芽糙米干燥的最佳工艺。[方法]以稻谷为原料制得发芽糙米,采用普通热风干燥与微波干燥2种不同的干燥方式,普通热风干燥设置55、65和75℃,微波干燥设置低火、中火和高火,对发芽后的糙米进行干燥,记录发芽糙米达到安全储藏水分的时间。然后对达到安全储藏水分的发芽糙米进行加工性能、感观质量和营养成分的研究。[结果]微波干燥时中火干燥4 min与普通热风干燥65℃干燥1.5 h都能达到发芽糙米的安全储藏水分,同时发芽糙米的加工性能、感官及营养品质较好。[结论]微波干燥中火干燥4 min为发芽糙米的最佳干燥工艺条件,其次是普通热风干燥65℃干燥1.5 h。[Objective] The aim was to obtain the best drying technology of germinated brown rice.[Method] Rice was taken as the raw material to make germinated brown rice,and using two different drying methods of common hot-air drying and microwave drying.Drying of germinated brown rice at three different temperatures of 55,65 and 75 ℃ for common hot-air drying,low temperature,moderate temperature and high temperature for microwave drying,after that we recorded the time to safety storage moisture.Then we studied on germinated brown rice of processing performance,sensory quality and nutrition ingredient.[Result] When the processing performance,sensory quality and nutrition ingredient of the germinated brown rice was optimum,the microwave drying time was 4 min and the common hot-air drying was 1.5 h at 65 ℃.[Conclusion] Thus microwave drying temperature drying at 4 min was the best condition of germinated brown rice,followed by ordinary drying at 65 ℃ for 1.5 h.

关 键 词：发芽糙米 干燥 营养成分 加工性能 感官质量 

分 类 号：S37[农业科学—农产品加工]