留胚米方便米饭的制备工艺研究  

Research on the preparation process of instant germ-remained milled rice

作　　者：冯宇童 谢丹 宗平 蹇伟 姜秋水 Feng Yutong;Xie Dan;Zong Ping;Jian Wei;Jiang Qiushui(Zhejiang Grain Science Research Institute Co.,Ltd.,Hangzhou,Zhejiang 310012)

机构地区：[1]浙江省粮食科学研究所有限责任公司,浙江杭州310012

出　　处：《粮食科技与经济》2025年第1期111-116,共6页Food Science And Technology And Economy

基　　金：浙江省科研院所扶持专项项目(330000240130304037004)。

摘　　要：研究留胚米方便米饭的原料适应性,并进一步提升方便米饭的品质,优化留胚米方便米饭的加工工艺流程。本研究将稻花香、长粒香和龙粳31三种不同原料的稻米加工成留胚米,通过热风干燥和真空冷冻干燥制备留胚米方便米饭,并进行品质评价。实验表明,经热风干燥的稻花香留胚米方便米饭膨胀率为1.03,碘蓝值为0.076,γ-氨基丁酸干基含量达到3.003 mg/100g,并且在质构特性上表现良好。对稻花香留胚米进行糖液浸渍处理和酶液浸渍处理,其中以1.6%低聚果糖、0.04%普鲁兰多糖及0.06 g/L β-淀粉酶浸渍处理样品抗回生特性更强、品质更好,是制备留胚米方便米饭较优的加工工艺。综合以上,以稻花香为原料加工的留胚米,通过浸渍处理可得到不易老化、富含γ-氨基丁酸的方便米饭产品,可为大米精深加工和开发高品质健康方便米饭产品提供理论依据。In order to study the adaptability of raw materials,and further improve the quality of instant germ-remained milled rice,the processing process of instant rice was optimized.In this study,Daohuaxiang,Changlixiang and Longjing 31 rice from three different raw materials were processed into the germ-remained milled rice,and the quality of instant germ-remained milled rice was evaluated by hot air drying and vacuum freeze-drying.The experiment showed that the expansion rate of Daohuaxiang rice dried by hot air was 1.03,the iodine blue value was 0.076,and the dry base content ofγ-aminobutyric acid was 3.003 mg/100g,and the properties of texture were good.The germ-remained milled rice of Daohuaxiang was treated with sugar solution and enzyme solution.1.6%fructo-oligosaccharides,0.04%Pullulan polysaccharide and 0.06g/Lβ-amylase maceration treatment of samples had stronger anti-retrogression characteristics and better quality,which were better processing technologies for preparing instant milled germ-remained rice.In summary,the instant rice product which are not easy to age and rich inγ-aminobutyric acid can be obtained from the germ-remained milled rice processed with Daohuaxiang as raw material,which can provide a theoretical basis for the deep processing of rice and the development of high quality healthy instant rice products.

关 键 词：留胚米 方便米饭 原料适应性 浸渍处理 抗回生特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]