超声水浴预处理对糙米蒸煮时间及理化特性的影响  

Effects of ultrasonic soaking treatment on the cooking time and physical properties of brown rice

作　　者：刘旭 宋春芳 LIU Xu;SONG Chunfang(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,China)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《包装与食品机械》2023年第2期7-13,共7页Packaging and Food Machinery

基　　金：国家自然基金青年基金(21606109)。

摘　　要：为解决糙米蒸煮时间长、食味品质差的问题,采用超声预处理结合微波干燥,研究超声功率、水浴温度对糙米最适蒸煮时间及理化特性的影响。结果表明,超声功率200 W,水浴温度60℃为最优预处理条件,预处理后固形物损失为0.74%±0.05%,游离脂肪酸含量保持稳定,联合微波干燥后糙米最适蒸熟时间降低23.33%,干燥速率为0.097 g/min,淀粉崩解值为(710.5±8.5)cP,糙米内淀粉糊化所需的糊化晗显著降低。研究为改进生产速食糙米工艺提供理论指导。In order to solve the problems of long cooking time and poor taste quality of brown rice,ultrasonic pretreatment combined with microwave drying was used to investigate the effects of ultrasonic power and soaking temperature on the optimum cooking time and physicochemical properties of brown rice.The results show that,200 W ultrasonic power and 60℃soaking temperature are the optimum pretreatment condition,the solids loss of brown rice after pretreatment is 0.74%±0.05%,free fatty acid content remains stable.The optimum steaming time of brown rice decreases by 23.33%after combined treatment with the drying rate of 0.097 g/min.The starch disintegration value of brown rice is(710.5±8.5)cP,and the gelatinization enthalpy required for starch gelatinization in brown rice is significantly reduced.The study provides theoretical guidance for improving the technology of producing instant brown rice.

关 键 词：糙米 超声水浴 微波干燥 蒸煮时间 理化特性 

分 类 号：TS205[轻工技术与工程—食品科学]