微波处理和压力汽蒸对河粉品质的影响  

The effect of microwave treatment and pressure steaming on the quality of He-fen

作　　者：周显青[1,2,3] 张嘉嘉 韩佳静 冯萧雨 闫会杰 ZHOU Xianqing;ZHANG Jiajia;HAN Jiajing;FENG Xiaoyu;YAN Huijie(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Engineering Research Center of Grain Storage and Security of Ministry of Education,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮食和物资储备学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450001 [3]河南工业大学粮食储藏与安全教育部工程研究中心,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2024年第5期41-48,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-03)。

摘　　要：为推进微波处理和压力汽蒸技术在河粉加工中的应用,将籼稻砻谷碾白后,采用不同微波功率(280、420、560、700 W)处理,以未处理作对照,测定籼米理化及糊化特性,然后采用湿法加工成籼米粉,分别进行常压汽蒸和压力汽蒸制备河粉,以常压作对照,测定河粉外观品质、质构特性及感官评分,分析微波处理对籼米理化、糊化特性及压力汽蒸河粉品质的影响。结果表明:280 W微波功率处理对籼米垩白、直链淀粉含量影响不显著,而对新鲜度影响显著(P<0.05),呈增大趋势,此条件下籼米的黏度值升高;随微波功率的增加,河粉品质先升后降,在280 W时最好;与常压汽蒸相比,压力汽蒸河粉亮度增加,硬度增大,黏性降低,韧性、延展性增大,均呈显著变化(P<0.05),感官评价总分提升。因此,适宜的微波功率(280 W)处理能提升籼米新鲜程度、改善其吸水特性,压力汽蒸有利于提升河粉综合品质。To promote the application of microwave treatment and pressure steaming technology in He-fen processing,after husking and whitening the indica rice,microwave treatment was performed with different powers(280,420,560,700 W).Using untreated rice as a control,the physicochemical and pasting characteristics of indica rice were determined.Then the indica milled rice was processed into rice flour by wet milling method.The He-fen was prepared by normal-pressure steaming and pressure steaming respectively.Taking normal pressure steaming treatment as a control,the appearance quality,texture properties,and sensory scores of He-fen were determined.The effects of microwave treatment on the physicochemical and pasting characteristics of indica rice and the quality of He-fen prepared by pressure steaming treatment were analyzed.The results showed that 280 W microwave power treatment had no significant effect on indica chalkiness and amylose content,while the effect on freshness value was significant(P<0.05)with an increasing trend.Under this condition,the viscosity value of the indica rice pasting characteristics increases.and more water needs to be absorbed during the pasting process.With the increase of microwave power,the quality of He-fen firstly increased and then decreased,and He-fen scored the highest and best quality when the microwave power was 280 W.The quality of He-fen was also increased with the increase of microwave power.Compared with normal pressure steaming treatment,the brightness of He-fen prepared by pressure steam treatment increased,the miscellaneous colors reduced,the hardness increased,the viscosity decreased,and the toughness and ductility increased,all showing significant changes(P<0.05),and the total sensory evaluation score increased.Therefore,appropriate microwave power(280 W)treatment can improve the freshness of indica rice and its water absorption characteristics,and pressure steaming treatment is beneficial to improve the comprehensive quality of He-fen.

关 键 词：籼米 河粉 压力汽蒸 微波处理 食用品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]