高温流化对黑米蒸煮品质的改良效果  

Effect of High Temperature Air Fluidization on Cooking Quality of Black Rice

作　　者：滕菲 李永富[1] 王莉[1] 史锋[2] 陈正行[1] 

机构地区：[1]江南大学食品学院江南大学粮食发酵工艺与技术国家工程实验室,无锡214122 [2]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《中国粮油学报》2017年第10期21-27,共7页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201403063)

摘　　要：针对黑米蒸煮难、口感差、需提前浸泡的问题,采用高温流化技术处理黑米,以改善黑米蒸煮品质。研究了流化温度、流化时间和进料速度对黑米蒸煮品质的影响,通过单因素和正交试验得到最优工艺参数为流化温度155℃,进料速度60 kg/h和流化时间60 s,并且影响黑米蒸煮品质的主要因素是温度。经高温流化处理后,黑米出现裂缝并伴随糊化的产生,从而吸水通道被打开,黑米粉的糊化特性也得到改善,结果与原料相比,处理过的黑米在40℃水温下浸泡200 min的吸水率为41.09%,增加了24%(P<0.05);最佳蒸煮时间为22.83 min,缩短了4 min(P<0.05);抗氧化活性没有显著变化(P>0.05);黑米煮前不用浸泡,黑米饭的柔软度、黏性和综合评分显著提高(P<0.05)。高温流化显著改善了黑米的蒸煮品质。According to the facts that black rice was difficult to cook and bad taste, it needed to be soaked in advance, and high temperature air fluidization was used to process black rice improve the cooking quality. The effects of temperature, feeding rate, and heating time on cooking quality of black rice were studied. The result showed that optimal process conditions were temperature 155℃, feeding rate 60 kg/h, heating time 60 s determined through single factor and orthogonal experiments. Furthermore, temperature was the key factor that affected the cooking quality of black rice. After high temperature air fluidization treatment, fissures and gelatinization were generated on the interior of black flee, thus the water channel of black rice was formed and pasting properties of black rice flour were improved. Compared with raw materials, the water absorption of high temperature air fluidization treated black rice was 41.09% after soaking for 200 rain, increased by 24% （ P 〈 0.05 ）, and the optimal cooking time was 22.83 min, shortened by 4 min （ P 〈 0.05 ）, and their antioxidant activities were not significantly different （ P 〉 0.05 ） ; softness, viscosity and comprehensive scores were significantly increased without soaking in advance （P 〈 0.05 ）. Thus, the high temperature air fluidization technology can effectively improve the cooking quality of black rice.

关 键 词：黑米 高温流化 蒸煮品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]