糙米发芽前含水率提升工艺优化  

Optimization of Moisture Increase Technique for Brown Rice before Its Germination

作　　者：邱硕[1] 贾富国[1] 韩燕龙[1] 蒋龙伟 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《农业机械学报》2017年第3期345-350,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金项目(51575098);黑龙江省自然科学基金项目(E201322);哈尔滨市应用技术与开发项目(2013DB2BG005)

摘　　要：糙米发芽前的吸水过程是导致籽粒裂纹的根本原因,制约着发芽糙米品质和口感。为降低发芽前糙米裂纹增率,探究了完整吸湿区间内各含水率水平糙米的最优吸湿速率。将糙米初始含水率至发芽含水率的完整区间分为若干子区间,在各区间内以不同加湿速率加湿至该区间目标含水率。探究各区间内裂纹增率的变化规律,建立裂纹增率与加湿速率变化规律的数学模型,以低裂纹增率为目标确定最优加湿速率。在此基础上,得出完整区间内以低裂纹增率及高效率为目标的加湿速率数学模型并试验验证。与前期分段加湿工艺相比,本优化工艺可降低发芽前糙米和发芽糙米裂纹增率(41.48±0.15)%和(43.67±0.26)%,糙米发芽率和γ-氨基丁酸含量增加(6.92±0.25)%和(25.03±0.18)%,为高品质发芽糙米的生产方法提供参考。Moisture adsorption of brown rice is the fundamental reason for kernel cracking, which restricts the quality and texture of germinated brown rice. Moisture adding technique needs to be further optimized to reduce cracked kernel percentage of brown rice before germination. The whole moisture adding interval was divided into 12 intervals of 13.0% -14.4% , 14.4% - 15.5% , 15.5% - 16.5% , 16.5% - 17.8% ,17.8% - 19.2% , 19.2% - 20.9% ,20.9% - 22.2% ,22.2% - 23.2% ,23.2% - 24.3% ,24.3% -25.6% ,25.6% -27.3% and 27.3% - 29.0% , and moisture adding procedure was finished within 1.0 min,1.5 min,2.0 min,2.5 rain,3.0 min,3.5 min,4.0 min,4.5 min,5.0 min and 5.5 min respectively. In each interval, cracked kernel additional percentage was found to first decrease and then increase in range of moisture adding percentage. Mathematical models to describe variation in cracked kernel additional percentage were established, and derivation to models was applied to determine the optimal moisture adding rate. Optimal moisture adding rates for brown rice with moisture of 13.0% , 14.4% ,15.5%,16.5%,17.8%,19.2%,20.9%,22.2%,23.2%,24.3%,25.6% and 27.3% were 0.3212%/min, 0.2851%/min, 0.4338%/min, 0.3299%/min, 0.3485%/min, 0. 4382% /min, 0.4993%/min, 0.5494%/min, 0.6396%/min, 0.7352%/min, 0.8735%/min and 0.8436%/min, which varied first slowly, then rapidly and finally slowly within the whole moisture adding interval. Based on above values, the mathematical model to describe moisture adding rate within the whole moisture adding interval was obtained. Compared with traditional segmented moisture adding technique, optimized moisture adding technique resulted in decreases of （41.48±0. 15 ）% and （43.67 ± 0.26）% in the cracked kernel additional percentage of non-germinated and germinated brown rice, respectively, while the germination rate and γ-aminobutyric acid content of germinated brown rice had increases of （6.92 ± 0.25） % and （25.03 ± 0. 18）%. The optimized technique featured by continuous varied adding rate provides a refe

关 键 词：发芽糙米 加湿速率 裂纹增率 优化工艺 数学模型 

分 类 号：Q939.9[生物学—微生物学] S511[农业科学—作物学]