超声-微波处理对米饭品质的影响  

Influence of ultrasonic-microwave treatment on the quality of rice

作　　者：姜倩倩[1] 田耀旗[2] 金征宇[2] 

机构地区：[1]烟台大学文经学院,山东烟台264000 [2]江南大学食品科学与技术国家重点实验室,江南无锡214122

出　　处：《食品工业科技》2013年第12期98-100,105,共4页Science and Technology of Food Industry

基　　金："十二五"科技支撑计划(2012BAD37B01和2012BAD37B02)

摘　　要：研究了超声-微波协同加热、微波加热和传统加热对粳米米饭和糯米米饭品质特性的影响。结果表明,与传统加热的样品相比,超声-微波协同加热和微波加热的粳米米饭感官综合品质较好,米饭硬度较小且非烃类风味物质含量较高,体外淀粉消化速度较慢且酶解终点葡萄糖含量较少。与粳米米饭相比,糯米米饭变化差异较小。原因在于微波加热和超声-微波协同加热方式下米饭中淀粉颗粒破裂不充分,且物理辐射下不同品种的米饭性质变化的敏感程度与其直链淀粉含量相关。Quality properties of normal and waxy rice prepared by ultrasonic-microwave synergistic heating, microwave heating and conventional heating were investigated in this study. Our results showed that the sensory quality of normal rice obtained from microwave and ultrasonic-microwave synergistic heat treatments was better. The results also found that the rice hardness and the hydrolysis degree of normal rice gelatinized by microwave and ultrasonic-microwave synergistic heating were significantly slower than that by conventional heat treatment. However ,the flavor substances content was higher. Nevertheless ,the quality of the waxy rice was less affected by different heat treatments compared to normal rice. The retardation mechanism of microwave heating and ultrasonic-microwave synergistic heating on rice quality was probably attributed to less broken starch granules and the susceptibility of different rice induced by microwave irradiation was dependent on the amylose content.

关 键 词：粳米米饭 糯米米饭 米饭品质 微波加热 超声-微波协同加热 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]