两种温度两种干燥方式对稻谷品质的影响  

INFLUENCE OF TWO DRYING MEASURE WITH TWO TEMPERATURE TO RICE QUALITY

作　　者：杨慧萍[1,2] 蔡雪梅[1] 陈琴[1] 

机构地区：[1]南京财经大学,210046 [2]粮食储运国家工程实验室,210046

出　　处：《粮食储藏》2013年第1期34-38,共5页Grain Storage

基　　金："十二五"国家科技支撑计划项目(2011BAD03B02);南京财经大学研究生创新项目(M11062)

摘　　要：以微波及热风两种方式、低温(45℃)和高温(65℃)恒温干燥工艺处理稻谷,并与自然风干对照组比较,研究其发芽率、碘蓝值、可溶性蛋白含量、直链淀粉含量(包括可溶性、不可溶性)及糊化特性的变化规律。结果表明:低温时微波和热风干燥处理与自然风干对照组相比,稻谷碘蓝值、可溶性蛋白含量、可溶性直链淀粉含量有所提高,不可溶直链淀粉含量有所降低;在糊化特性方面表现出较低的最低粘度、较大的破损值和较低的最终粘度,从而改善稻谷品质;而且,低温微波恒温干燥稻谷可缩短干燥时间、提高稻谷干燥效率,改善了普通微波干燥温度波动对稻谷品质的影响。高温时微波和热风干燥处理与自然风干对照组相比,稻谷品质受损,不利于后期的储藏及食用。Hot air and microwave were used as two ways to dry rice at different constant temperature （low tem- perature （45℃） and high temperature （65℃））, compared to the control group which was dried naturally, which was to study the variation of germination rate, iodine blue value, soluble protein content, straight amylose content （including soluble and insoluble）, and pasting properties of the variation. The results showed that： at the low temperature, compared to the control group which was dried naturally, the iodine blue value, soluble protein, soluble amylose content of rice dried by microwave and hot air was improved, the insoluble arnylose content was reduced showed lower minimum viscosity, the greater breakdown and lower final viscosity in the pasting properties, and then the quality of rice had been improved, and Low temperature microwave drying way can shorten the drying time and improve the rice drying efficiency, the temperature fluctuations of the ordinary microwave drying which will influenle the rice quality avoid, com- pared to the control group microwave and hot air made the rice quality bad, not suitable to storage and con- sumption lately.

关 键 词：稻谷 微波 热风 干燥 品质 

分 类 号：S511[农业科学—作物学]