蒸谷米浸泡工艺研究  

Research on soaking process of parboiled rice

作　　者：程科 郭亚丽 范露 孟柏达 郜培 秦正平 CHENG Ke;GUO Ya-li;FAN Lu;MENG Bai-da;GAO Pei;QIN Zheng-ping(China Grain Wuhan Science Research & Design Institute Co.,Ltd.Wuhan 430079,China;Wuhan Institute of Design and Sciences,Wuhan 430205,China)

机构地区：[1]国粮武汉科学研究设计院有限公司,湖北武汉430079 [2]武汉设计工程学院,湖北武汉430205

出　　处：《粮食与饲料工业》2019年第7期1-4,共4页Cereal & Feed Industry

摘　　要：以籼稻为原料,研究浸泡工艺条件对蒸谷米品质的影响,以确定蒸谷米生产的最佳浸泡工艺条件。结果表明,蒸谷米生产工艺中最佳的浸泡工艺参数为:浸泡温度55℃、浸泡压力150kPa、浸泡时间5h。浸泡之后的稻谷吸水量较优,浸泡液中蛋白质损失量和可溶性糖损失量在吸水量达到最优的前提下保持较低水平。Using nonglutinous rice as raw material,the effect of soaking conditions on the quality of parboiled rice was studied to determine the the optimum soaking process conditions for the production of parboiled rice.Results showed that the optimum soaking parameters in the process for parboiled rice production were as follows:soaking temperature 55℃,water pressure 150 kPa ,soaking for 5 h.After soaking,the water absorption of rice was better,and the protein loss and soluble sugar loss in the soaking solution were kept at a low level under the premise of the optimal water absorption.

关 键 词：蒸谷米 浸泡工艺 吸水量 蛋白质损失量 可溶性糖损失量 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]