真空联合超声对大米吸水和蒸饭特性的影响  

Effect of Vacuum Combined with Ultrasonic on the Hydration and Steaming Properties of Rice

作　　者：黎秋云 李森[1] 管骁[1] 黄凯 朱凤博 LI Qiuyun;LI Sen;GUAN Xiao;HUANG Kai;ZHU Fengbo(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品与生物技术学报》2020年第12期42-48,共7页Journal of Food Science and Biotechnology

基　　金：国家“十三五”重点研发计划项目(2017YFD0401102);全国粮食行业青年拔尖人才项目(LQ2018204)。

摘　　要：浸泡和蒸饭是黄酒等米制品生产中的重要环节。浸泡不仅耗时而且影响蒸饭过程,导致出现米饭夹生或过熟等现象,影响后续的糖化和发酵过程。为了提高大米的吸水速度,改善米饭的糊化效果,采用真空超声同时处理、先真空后超声处理和先超声后真空处理对大米进行浸泡处理,研究其对大米吸水特性和蒸饭特性的影响。结果发现:先真空后超声处理能加速水分的渗透和扩散,降低大米的硬度,显著缩短大米的蒸饭时间,抑制米饭的老化。本研究为先真空后超声处理在黄酒生产中的应用提供了参考。Soaking and steaming are important operations in the processing of rice products such as Chinese rice wine.Soaking is not only time-consuming but also affects the steaming process of rice,resulting in half-cooked or over-cooked rice,which affects the subsequent saccharification and fermentation.In order to increase the water absorption rate of rice and improve the gelatinization of steamed rice,the rice was soaked by simultaneous vacuum and ultrasonic treatment,vacuum followed by ultrasonic treatment,and ultrasonic followed by vacuum treatment,respectively.Their effects on water absorption and steaming characteristics of rice were discussed.It was found that vacuum followed by ultrasonic treatment could accelerate the penetration and diffusion of water,reduce the hardness of rice,significantly shorten the steaming time and inhibit the retrogradation of steamed rice.This study provides the possibility of the application of vacuum followed by ultrasonic treatment in the production of Chinese rice wine.

关 键 词：真空 超声 大米 吸水 蒸饭 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]