3种干燥方式对蒸谷米品质的影响研究  

Effects of Three Drying Methods on Quality of Parboiled Rice

作　　者：张林威 王雅怡 黄亮[1,2] 杨玮 Zhang Linwei;Wang Yayi;Huang Liang;Yang Wei(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004;National Engineering Research Center for Deep Processing of Rice and Byproducts,Key Laboratory of Special Medical Food Processing of Hunan Province,Changsha 410004)

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]稻谷及副产物深加工国家工程研究中心,特医食品加工湖南省重点实验室,长沙410004

出　　处：《中国粮油学报》2025年第3期40-48,共9页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省高新技术产业科技创新引领计划项目(2020GK2088)。

摘　　要：以晚籼稻玉针香为原料,采用热风干燥、微波干燥及热风-微波联合干燥制备蒸谷米,通过内部结构、理化性质、加工品质及食用品质分析3种干燥方式对蒸谷米品质的影响。结果表明:在加工品质方面,与微波干燥蒸谷米(M-PR)和热风干燥蒸谷米(H-PR)相比,热风-微波干燥蒸谷米(H-M-PR)的色泽明亮度较高为58.3,整精米率最大为80.13%,内部结构致密,结晶度较高为9.57%,说明其加工品质较优。在理化性质和食用品质方面,与H-PR相比,M-PR和H-M-PR具有较高的蛋白质含量、吸水率、膨胀率、可溶性固形物、米饭黏度及感官评分,同时具有较低的直链淀粉含量、回生值、糊化焓值及米饭硬度,说明M-PR和H-M-PR食用品质较优。综合整体可知,整精米率:H-M-PR(80.13%)>H-PR(77.49%)>M-PR(73.8%),感官评分:H-M-PR(69.8)>M-PR(69.3)>H-PR(59.4),热风-微波干燥的加工品质优于热风干燥和微波干燥,而微波干燥和热风-微波干燥的食用品质优于热风干燥。The parboiled rice was prepared by hot air drying,microwave drying and hot air-microwave combined drying with late indica rice Yuzhenxiang as the raw material,and the effects of the three drying methods on the quality of the parboiled rice were analyzed through the internal structure,physicochemical properties,processing quality and edible quality.The results indicated that,compared with microwave dried parboiled rice(M-PR)and hot-air dried parboiled rice(H-PR),hot air and microwave dried parboiled rice(H-M-PR)had a higher color brightness of 58.3,a maximum whole semolina rate of 80.13%,a dense internal structure,and a high degree of crystallinity of 9.57%,indicating that it had a better processing quality.In terms of physicochemical properties and edible quality,M-PR and H-M-PR had higher protein content,water absorption,swelling,soluble solids,rice viscosity and sensory scores,and lower rectilinear amylose content,regrowth value,enthalpy of pasting,and rice hardness compared to H-PR,suggesting that the edible quality of M-PR and H-M-PR was superior.As a whole,whole semolina rate:H-M-PR(80.13%)>H-PR(77.49%)>M-PR(73.8%),sensory score:H-M-PR(69.8)>M-PR(69.3)>H-PR(59.4),it could be seen that the processing quality of hot air and microwave drying was superior to that of hot air drying and microwave drying,while the edible quality of microwave drying and hot air and microwave drying was superior to that of hot air drying.

关 键 词：蒸谷米 热风干燥 微波干燥 热风-微波干燥 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]