紫外照射对留胚米稳定性的影响  

The Effect of Ultraviolet Irradiation on the Stability of Embryo Rice

作　　者：姜蓓 吕庆云 周坚 金刚强 陈轩 Jiang Bei;LV Qingyun;Zhou Jian;Jin Gangqiang;Chen Xuan(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023;Quzhou Kumisainuo Food Machinery Manufacturing Corporation,Quzhou 324000)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,武汉430023 [3]衢州市库米赛诺粮食机械制造有限公司,衢州324000

出　　处：《中国粮油学报》2020年第11期1-6,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401102-01);湖北省高等学校优秀中青年科技创新团队计划项目(LT 201911)。

摘　　要：为了提高留胚米的稳定性,采用紫外照射对留胚米进行稳定化处理。采用单因素实验及响应面分析研究紫外照射对留胚米脂肪酶灭活率的影响,同时考察留胚米水分损失率、碎米率和爆腰率的变化。结果表明:紫外照射最佳条件是照射时间11.50 min,照射距离为4.5 cm,初始含水量13%,此时脂肪酶灭活率66.73%、且碎米率增加0.12%、爆腰率增加1.63%、水分散失率增加0.38%,处于可以接受范围内,因此可以选为紫外照射稳定留胚米的工艺参数。In order to improve the stability of embryo rice,UV irradiation was used to stabilize the embryo rice.The single-factor experiment and response surface analysis were used to study the effect of ultraviolet irradiation on the lipase inactivation rate of with embryorice,and the changes of water loss rate,broken rice rate and burst waist rate of embryo rice were also investigated.The results showed that the best condition of UV irradiation was 11.50 min,the irradiation distance was 4.5 cm,and the initial moisture content was 13%.At this time,the lipase inactivation rate was 66.73%,the broken rice rate was increased by 0.12%,the burst waist rate was increased by 1.63%,and the water loss rate was increased by 0.38%,which was in the acceptable range.Therefore,it could be selected as the process parameter of UV irradiation to stabilize embryo rice.

关 键 词：留胚米 紫外照射 脂肪酶 碎米率 

分 类 号：TQ646[化学工程—精细化工]