抑菌处理对发芽糙米污染微生物和主要营养成分的影响  

Sterilization Processes on Germinated Brown Rice and Nutritional Components

作　　者：郭红莲[1] 朱恩龙[1] 蔡昱萌[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《农产品加工（下）》2012年第11期56-58,共3页Farm Products Processing

基　　金：天津科技大学自然科学基金(201102)

摘　　要：以次氯酸钠和尼森(Nison)杀菌剂及其复配液为处理液,对淮稻6号水稻糙米发芽过程的污染菌及主要营养成分进行了测试。结果表明,质量分数1.5%的Nison和质量分数1%的次氯酸钠均可抑制糙米发芽过程中细菌的生长,而两者混和液的抑菌效果最好,对产品的营养物质转化特别是糖的转化有很好的促进作用。The total microbial count and nutritional indexes in brown rice germination of ＂Huai Dao 6＂ rice are determined, with sodium hypochlorite, Nison and mixture of them as treatment solution. The results indicate that the growth of microorganisms is inhibited by washing brown rice grains with 1% sodium hypochlorite and 1.5% Nison, and the mixture of both has better sterilization effect. Moreover, it can promote conversion action of nutritional components, especially digesting of polysaccharides.

关 键 词：发芽糙米 尼森 次氯酸钠 杀菌 营养成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]