高压蒸煮及微波预熟工艺改良糙米品质的研究  

Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice

作　　者：关桦楠[1] 吴永存 孙冰玉[1] 张娜[1] GUAN Huanan;WU Yongcun;SUN Bingyu;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2022年第8期204-211,共8页Science and Technology of Food Industry

基　　金：黑龙江省科技重大专项项目(2019ZX08B02)。

摘　　要：选择糙米为原料,通过分析其经过高压蒸煮和微波预熟处理后糊化度和感官品质的变化确定最佳预熟工艺,研究预熟化对糙米营养成分、质构特性和米粉微观结构的影响。结果表明,两种预熟工艺处理后糙米淀粉含量较未处理的糙米增加了约6.54%和8.41%、总糖含量增加了20.88%和22.96%、蛋白质含量增加了2.33%和4.91%、脂肪含量降低了约27.93%和26.90%;相比于原粮微波预熟处理使糙米的硬度降低了约48.77%,是高压蒸煮预熟处理的1.15倍,食用品质得到提升;预熟处理后糙米淀粉颗粒间变得松散,更有利于与水分接触促进淀粉糊化。两种预熟工艺均可提升糙米的品质,但微波预熟效果更佳。In this paper,brown rice was selected as raw materials,and the best precooking process was determined by analyzing the changes in gelatinization and sensory quality after high-pressure cooking and microwave cooking.And the influence of precooking on brown rice nutritional composition,texture characteristics and starch structure were studied.The results showed that the starch content of brown rice increased by 6.54% and 8.41%,the total sugar content increased by20.88% and 22.96%,the protein content increased by 2.33% and 4.91%,and the fat content reduced by about 27.93% and 26.90% after the two pre-cooking processes.Compared with raw grain microwave pre-cooking treatment,the hardness of brown rice was reduced by about 48.77%,which was 1.15 times that of high-pressure cooking precooking treatment,and the food quality was improved.After pre-cooking treatment,the brown rice starch granules became loose,which was more conducive to moisture contact promotes starch gelatinization.The two pre-cooking processes could improve the quality of brown rice,but the microwave pre-cooking effect was better.

关 键 词：糙米预熟 高压蒸煮 微波 糊化度 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]