超声波辅助浸泡对稻谷含水量和蒸谷米品质的影响  

Effect of ultrasonic-assisted soaking on the moisture content of paddy and the quality of parboiled rice

作　　者：侯俐南 丁玉琴[1] 林亲录[1] 胡文馨 HOU Li-nan, DING Yu-qin, LIN Qin-lu, HU Wen-xin(Center South University of Forestry and Technology, National Engineering Laboratory for Rice and By- product Deep Processing, Changsha 410004, Hunan, Chin)

机构地区：[1]中南林业科技大学,稻谷及副产物深加工国家工程实验室,湖南长沙410004

出　　处：《粮食与油脂》2018年第3期37-40,共4页Cereals & Oils

基　　金：粮食深加工与品质控制湖南省2011协同创新项目资助

摘　　要：以早籼稻为材料,研究超声波功率、超声波处理时间及料液比对稻谷含水量、蒸谷米的整精米率以及糊化特性的影响,并采用正交试验对超声波辅助浸泡工艺进行优化。结果表明:在超声波功率为600W,超声波处理时间为25min,料液比为1∶3(g/mL)时的工艺组合条件最优,整精米率达68.82%,蒸谷米的品质最好。Effect of ultrasonic-assisted soaking conditions such as ultrasonic power, ultrasonic time and ratio of solid to liquid on the moisture content of paddy, percentage of head rice and pasting characteristics of parboiled rice were investigated. And then the ultrasonic-assisted soaking process was optimized by orthogonal experiment. Results showed that maximum percentage of head rice was 68.82% under the conditions of ultrasonic power 600 W, ultrasonic time 25min and ratio of solid to liquid 1 ： 3（g/mL）, while the parboiled rice had the best quality.

关 键 词：蒸谷米 超声波 浸泡 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]