糙米重组米制备工艺优化及其品质分析  

The Preparation Technology of Reconstituted Brown Rice

作　　者：朱凤霞 张源泉 刘博 甘平洋 周涛 陈昌勇 陶伟明 Zhu Fengxia;Zhang Yuanquan;Liu Bo;Gan Pingyang;Zhou Tao;Chen Changyong;Tao Weiming(Hunan Grain Group co.,LTD.,Changsha,Hunan 410008;Central South Grain and Oil Food Science Research Institute co.,LTD.,Changsha,Hunan 410008)

机构地区：[1]湖南粮食集团有限责任公司,湖南长沙410008 [2]中南粮油食品科学研究院有限公司,湖南长沙410008

出　　处：《粮食科技与经济》2021年第4期106-109,共4页Food Science And Technology And Economy

基　　金：湖南创新型省份建设专项(2019NK2121);长株潭国家自主创新示范区专项(2018XK2007);长沙市科技计划科技成果转化项目(kh2005102);湖南省自然科学基金面上项目(2020JJ4345);省科技创新平台与人才计划(2018TP1032)。

摘　　要：以糙米为主要原料,通过双螺杆挤压制备糙米重组米。选取水分含量、喂料速度、挤压温度和螺杆转速作为试验因素,以α化度为评价指标,通过单因素试验和四因素三水平L_(9)(3^(4))正交试验,研究确定糙米重组米制备的最佳工艺参数,即水分含量24%、喂料速度15 kg/h、挤压温度110℃、螺杆转速140 r/min。对在最佳条件下制得的糙米重组米进行理化分析,所得成品具有一定蒸煮性,感官品质、复水时间、复水率及α化度均符合方便米饭相关标准。Brown rice is used as the main raw material to prepare reconstituted brown rice through twin-screw extrusion.Firstly,the gelatinization was taken as the evaluation index,and the optimum preparation conditions were determined by single factor test and four-factor three-level L_(9)(3^(4))orthogonal test.The optimum preparation conditions were as follows:24% of Water content,15 kg/h of feeding speed,110℃ of extrusion temperature and 140 r/min of screw speed.On the basis,the physical and chemical analysis of the reconstituted brown rice showed that the product had certain cooking property,the sensory quality,rehydration time,rehydration rate and gelatinization were all in line with the relevant standards of instant rice.

关 键 词：糙米 挤压膨化 重组米 方便米饭 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]