浸泡对稻米粉体应用品质的影响  

Effect of Soaking Process on Rice Quality in Powder Application

作　　者：田晓红 吴娜娜 张维清 谭斌 方勇 罗慧芳 Tian Xiaohong;Wu Nana;Zhang Weiqing;Tan Bin;Fang Yong;Lou Huifang(Academy of National Food and Strategic Reserves Administration,Beijing 100037;Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province,Nanjing 210023;Hunan Yuxiang Food Co.,Ltd.,Chenzhou 423000,Hunan)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]江苏省现代粮食物流与安全协同创新中心,南京210023 [3]湖南裕湘食品有限公司,湖南郴州423000

出　　处：《中国食品学报》2023年第1期184-193,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2021YFD2100203)。

摘　　要：为了评价浸泡工艺对稻米粉体应用品质的影响,将糙米和白米在30℃下浸泡,评价不同浸泡时间(0.25,0.5,0.75,1,2,3,4,5,6,7,8 h)下糙米和大米的吸水率、微观结构、颗粒细度、损伤淀粉含量、蛋白质含量、微量元素含量及糊化特性。结果表明:白米在1 h内和糙米在2 h内吸水速率均快速增加,在2 h内糙米吸水速率显著低于白米,之后缓慢增加,在5h达到平衡。随着浸泡时间的延长,白米表面出现蜂窝状结构增多,蜂窝变大,截面中细胞壁与细胞壁之前出现分离,淀粉颗粒之间结构变得松散,蛋白质含量、锰、锌、钾含量均呈下降趋势,而糙米结构随时间的变化不明显;白米浸泡0.75 h内和糙米浸泡4 h内,颗粒细度不断降低;白米粉的损失淀粉含量随浸泡时间的增加而不断降低,而糙米粉无显著变化。总之,因糙米外层被果皮包裹,水分需要较长时间才能进入到糙米内部,吸水速率低于白米。随着浸泡时间的延长,白米的结构和营养变化显著,糙米粉的结构和营养变化程度低于白米粉。In order to evaluate the effect of the soaking process on the applied qualities of rice power,the water absorption and protein and microelement and granularity and damage and microstructure etc of brown rice and rice were evaluated in different soaking time of 0.25,0.5,0.75,1,2,3,4,5,6,7,8 h.The results showed that the water absorption rate of white rice and brown rice increased rapidly within 1 h and 2 h respectively,and the water absorption rate of brown rice was significantly lower than that of white rice,and the water absorption rate was significantly lower than that of white rice within 2 h.After 2 h,the water absorption rate of brown rice increases slowly,and tends to be stable at 5 h.With the extension of soaking time,more honeycomb structures appeared on the surface of white rice,and the honeycomb became larger.The separation appeared between cell walls,and the structure between starch granules became loose,the contents of protein,manganese,zinc and potassium all showed a decreasing trend.The structure of brown rice did not change obviously with time.The granularity of white rice flour within 0.75 h and brown rice flour within 4 h decreases continuously.The starch loss content of white rice flour decreased with the increase of soaking time,but there was no significant change in brown rice flour.In short,because the outer layer of brown rice was wrapped by the peel,it took a long time for water to enter into the brown rice.The water absorption characteristic of brown rice was slower than white rice.With the extension of soaking time,the structure and nutrition of white rice changed significantly,but that of brown rice flour was not obvious.

关 键 词：浸泡 糙米 大米 吸水率 微观结构 颗粒度 损伤淀粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]