不同热风干燥温度对发芽糙米品质的影响  

EFFECTS OF DIFFERENT HOT AIR DRYING TEMPERATURE ON THE QUALITY OF GERMINATED BROWN RICE

作　　者：杨靖东[1] 姜雯翔[2] 史晓媛[2] 李广胜 陈沁滨 韩永斌[2] 

机构地区：[1]芜湖职业技术学院,安徽省芜湖市银湖北路62号241006 [2]南京农业大学农业部农畜产品加工与质量控制重点开放试验室,210095 [3]南京市农垦生物科技有限公司,210012

出　　处：《粮食储藏》2013年第3期30-34,共5页Grain Storage

基　　金：南京市中小企业创新基金(2011创基046);江苏省优势学科支持项目

摘　　要：研究了不同热风干燥温度(50℃、55℃、60℃、65℃、70℃、75℃)对发芽糙米主要营养成分及其米饭质构特性的影响。结果表明:发芽糙米在干燥过程中,随着热风干燥温度的升高,还原糖、可溶蛋白、GABA含量和质构特性中的粘性呈下降趋势,而脂肪酸、直链淀粉和质构特性中的硬度、弹性、粘弹性、咀嚼性、胶着性都呈上升趋势,游离氨基酸的含量随干燥温度升高呈先上升再下降的趋势。低温干燥有利于发芽糙米品质的保持。Effects of hot air drying temperature（50℃、55℃、60℃、65℃、70℃、75℃ on nutrients anct textur- al properties of germinated brown rice were investigated. The results showed that during the drying process, the reducing sugars, soluble proteins, GABA contents and adhesiveness decreased as drying tem- perature rised. However, the fatty acids, amylose and hardness, springness, cohesiveness, chewiness and gumminess of textural properties increased. The free amino acid content increased and then decreased as drying temperature rised. Low temperature drying could keep the qualities of germinated brown rice well.

关 键 词：发芽糙米 热风干燥 营养成分 质构特性 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]