糯米浸泡条件对其结构、流变特性的影响研究  

Study on the effects of soaking conditions on the structure and rheological properties of glutinous rice

作　　者：苏文净 樊红秀[1,2] 孔晓涵 张艳荣 SU Wen-jing;FAN Hong-xiu;KONG Xiao-han;ZHANG Yan-rong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Engineering Research Center of Grain Deep-Processing and High-Efficiency Utilization of Jilin Province,Changchun 130118,Jilin,China;Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Efficiency Utilization of By-Products of Jilin Province,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省粮食精深加工与高效利用工程研究中心,吉林长春130118 [3]吉林省粮食精深加工与副产物高效利用技术创新重点实验室,吉林长春130118

出　　处：《粮食与油脂》2022年第11期27-32,64,共7页Cereals & Oils

基　　金：“十三五”国家重点研发计划(2018YFD0400103-6)。

摘　　要：采用不同浸泡条件对糯米进行处理,考察浸泡时间、浸泡温度、浸泡液助剂添加量(NaHCO_(3))、料液比对糯米吸水率的影响,并对糯米的黏弹性、微观结构、晶体构型进行分析。结果表明:当浸泡时间36 h、浸泡温度30℃、NaHCO_(3)添加量0.15%(以糯米质量计)、料液比1∶3(g/mL)时,糯米的吸水率逐渐趋于平稳,达到饱和;经扫描电镜观察,此时糯米的网络结构疏松,有助于水分吸收,继续浸泡,结构无明显变化;糯米的G′显著下降,颗粒变软;糯米的特征峰强度减弱但峰形不变,15.4°、17.4°和23.3°的2θ角处都有明显的特征峰,依旧表现出典型的A型晶体构型。Different soaking conditions were used to treat glutinous rice.The effects of soaking time,soaking temperature,the amount of additives added in the soaking solution(NaHCO_(3)),and the ratio of material to liquid on the water absorption of glutinous rice were investigated.The viscoelasticity,microstructure,and crystal configuration of glutinous rice under different soaking conditions were analyzed.The results showed that when the soaking time 36 h,the soaking temperature 30 ℃,the addition of NaHCO_(3)0.15 %(based on the mass of glutinous rice),and the ratio of material to liquid was 1 ∶3(g/mL),the water absorption of glutinous rice gradually stabilized and reached saturation.The scanning electron microscope showed that the network structure of glutinous rice was loose at this time,which was conducive to water absorption,and there was no obvious change in the structure of glutinous rice after continued soaking.The G′of glutinous rice decreased significantly,and the particles become soft.The intensity of the characteristic peak of glutinous rice was weakened,but the peak shape remained unchanged.The characteristic peaks were obvious at the 2θ angles of 15.4°,17.4° and 23.3°,which still showed the typical A-type crystal configuration.

关 键 词：浸泡 糯米 流变学特性 微观结构 晶体构型 

分 类 号：TS201.4[轻工技术与工程—食品科学]