蒸谷米超高压浸泡工艺条件优化  

Optimize the Process Conditions for Ultra-High Pressure Soaking of Parboiled Rice

作　　者：高雅文[1] 张大力[1,2] 方丽 刘春雷[1] 刘景圣[1,2] Gao Yawen;Zhang Dali;Fang Li;Liu Chunlei;Liu Jingsheng(College of Food Science and Engineering,Jilin Agricultural University ,Changchun 130118;National Engineering Laboratory of Wheat andCorn Deep Processing ,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国粮油学报》2020年第3期153-158,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：利用超高压浸泡生产蒸谷米,在单因素实验的基础上,利用Box-Benhnken中心组合实验和响应面分析法,确定了提升蒸谷米品质的最适工艺条件:浸泡水用量为35%,浸泡压力为150 MPa,浸泡水温度为35℃,保压时间为7 min,此条件下,整精米率为71.38%、蛋白质质量分数为9.06%、维生素B1含量为0.40 mg/100 g、维生素B2含量为0.14 mg/100 g。与普通精白米相比较,蛋白质、维生素B1、维生素B2含量均极显著性升高(P<0.01)。Parboiled rice was produced by soaking under ultra-high pressure.The optimum technological conditions for improving the quality were determined on the basis of single factor experiments and the Box-Benhnken central composite design.The results showed that the parboiled rice was prepared with the soaking water dosage of 35%,the soaking pressure of 150 MPa,the soaking water temperature of 35℃,the holding pressure time of 7 min.Under these conditions,parboiled rice with the whole rice rate was 71.38%,the protein content was 9.06%,vitamin B1 content was 0.40 mg/100 g,and vitamin B2 content was 0.14 mg/100 g.Compared with white rice,the contents of protein,vitamin B1 and B2 were significantly increased(P<0.01).

关 键 词：蒸谷米 营养品质 超高压浸泡 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]