不同条件对大米浸泡效果的研究  

Study on the soaking effect of differ ent conditions upon rice

作　　者：关东胜[1] 成明华[2] 张慧敏 黄万荣[1] 张建婷[1] 

机构地区：[1]北京农学院食品科学系,北京102206 [2]中国农业大学食品学院,北京100083

出　　处：《粮油食品科技》2002年第6期20-22,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：浸泡处理是各种米制品生产工艺中不可缺少的一环。本文选取三种米(越富,天津305,协优46)为原料,通过改变浸泡液溶质、浓度和浸泡温度,考察在不同浸泡条件下米粒的吸水效果。结果表明:相同条件下,吸水效果随稻米品种不同而有差异;提高浸泡温度在浸泡前期可提高吸水效果;而浸泡溶液浓度越高,越不利于吸水。Soaking treatment is indispensable in the processing of rice products.W ith three varieties of rice(Yuefu,Tianjin 305,Xieyou 46)as raw materials,soaking effects under different soaking conditions were studied.Result indicated that soaking effect varied with rice varieties under the same conditions;soaking effect could be improved in t he first 30minutes with the raising o f soaking temperature.Also it showed that soaking effect had a nega tive relationship with the concentr ation of soaking solutions.

关 键 词：大米 浸泡处理 米制品 吸水效果 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]