热风干燥对糯米白度的影响  

Effects of hot air drying on whiteness of glutinous rice

作　　者：方齐国 沈汪洋 李春雷[3] 汪磊 贾喜午 纪执立 FANG Qi-guo;SHEN Wang-yang;LI Chun-lei;WANG Lei;JIA Xi-wu;JI Zhi-li(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China;Yihai(Taizhou)Grain and Oil Industry Co.,Ltd.,TaizZou 255300,Jiangsu,China;COFCO Rice(Yueyang)Co.,Ltd.,Changsia 414100,Hunan,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023 [3]益海(泰州)粮油工业有限公司,江苏泰州255300 [4]中粮米业(岳阳)有限公司,湖南长沙414100

出　　处：《粮食与油脂》2022年第4期85-89,共5页Cereals & Oils

基　　金：全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203);湖北省中央引导地方科技发展专项(2020ZYYD015);湖北省高等学校优秀中青年科技创新团队计划项目(LT201911)。

摘　　要：通过测定30、60、90、120和150 min热风干燥过程中糯米的水分含量、白度、结合水质量、自由水质量和糯米横截面微观结构的变化,确定了不同干燥时间对糯米白度的影响。利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)和扫描电镜(scanning electron microscope,SEM)分别研究了在糯米干燥过程中水分分布、迁移以及微观结构的变化,并结合相关性分析探讨了水分含量、自由水质量、结合水质量、淀粉颗粒表面孔洞数量和体积与糯米白度的关系。结果表明:干燥过程中,糯米内部发生的一系列变化,如水分含量的降低、结合水质量的减少,横截面的孔洞数量增多或体积的增大,使糯米的外观更白。The effects of different drying time on the whiteness of glutinous rice were determined by measuring the moisture content,whiteness,bound water weight,free water weight and cross-sectional microstructure of glutinous rice during hot air drying for 30,60,90,120 and 150 min.The changes of water distribution,migration and microstructure of glutinous rice during drying were studied by low-field nuclear magnetic resonance(LF-NMR)and scanning electron microscope(SEM).Combined with correlation analysis,the relationships between moisture content,free water weight,bound water weight,the number and volume of pores on the surface of starch particles and the whiteness of glutinous rice were discussed.The results showed that during the drying process,a series of changes occurred inside the glutinous rice,such as the decrease of moisture content,the decrease of bound water weight,the increase of the number or volume of pores in the cross section,which made the appearance of glutinous rice whiter.

关 键 词：白度 水分含量 微观结构 低场核磁共振 热风干燥 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]