不同预干燥方式半干法磨粉对大米粉及其鲜湿米粉品质的影响  

Effects of semi-dry milling with different pre-drying methods on the quality of rice powder and its fresh wet rice powder

作　　者：吴淼源 廖卢艳[1] 任贤龙 刘操 吴卫国[1] WU Miaoyuan;LIAO Luyan;REN Xianlong;LIU Cao;WU Weiguo(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Jiaoshan Rice Co.,Ltd.,Hengyang 421200,Hunan,China;Taoyuan Xinglong Rice Technology Development Co.,Ltd.,Changde 415705,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南角山米业有限责任公司,湖南衡阳421200 [3]桃源县兴隆米业科技开发有限公司,湖南常德415705

出　　处：《粮食与油脂》2025年第5期37-43,共7页Cereals & Oils

基　　金：湖南省自然科学基金项目(2024JJ7289);湖南重点领域研发计划项目(2019NK2131);湖南省研究生创新基金(QL20230178);湖南省农科院创新基金项目(2023CX88)。

摘　　要：在常规大米半干法(CSD)的基础上,对比研究热风干燥(HAD)、红外干燥(IRD)、热泵干燥(HPD)、冷冻干燥(FD)4种预干燥方式半干法对大米、大米粉及其鲜湿米粉品质的影响。结果表明:预干燥后大米的水分含量降低、硬度增加,大米粉的水合性能、冲调性能、峰值黏度(HPD除外)、谷值黏度、糊化温度和米粉糊的弹性模量(G′)提高。相较于CSD,FD处理大米的水分含量、硬度适中,大米粉的破损淀粉含量、粒径D_(50)、润湿性、结块率和米粉糊的tanδ最低,吸水性、溶胀性、峰值黏度、谷值黏度、最终黏度、糊化温度和米粉糊的G′最高;FD、HAD处理米粉糊的黏性模量(G″)和鲜湿米粉的断条率、硬度、咀嚼性较低。综合比较,FD、HAD处理在大米粉品质和鲜湿米粉品质方面表现较好,但从成本和效率角度看,选择HAD处理更为理想。On the basis of conventional rice semi-dry(CSD), the effects of four pre-drying methods, namely hot air drying(HAD), infrared drying(IRD), heat pump drying(HPD), and freeze drying(FD), on the quality of rice, rice powder and its fresh wet rice powder were compared. The results showed that after pre-drying, the moisture content of rice decreased, the hardness increased, and the hydration property, mixing property, peak viscosity, valley viscosity, pasting temperature and elastic modiulus(G′) of rice powder paste increased. Compared with CSD, the moisture content and hardness of rice treated with FD were moderate, the broken starch content, particle size D_(50), wettability, caking rate and tan δ of rice powder paste were the lowest, and the water absorption, swelling, peak viscosity, valley value viscosity, final viscosity, gelatinization temperature and G′ of rice powder paste were the highest. The broken rate, hardness and chew ability of rice powder paste viscous modulus(G″) and fresh wet rice powder treated with FD and HAD were low. Compared comprehensively, FD and HAD treatments performed better in terms of rice powder quality and fresh wet rice powder quality, but from the perspective of cost and efficiency, HAD treatment was more ideal.

关 键 词：预干燥方式 半干法 大米粉 鲜湿米粉 大米 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]