摘要
为考察不同热处理对籼米籽粒及其半干粉品质的影响,采用不同条件热处理籼米籽粒,分析米粒表观裂缝增加程度与其内部水分的关系,并进行半干法制粉(含水率为30%),测定不同热处理对大米粉微生物、破损淀粉及白度的影响。结果表明,热处理后的米粒,表观裂缝开始明显增加时米粒内部水分均小于8%;3种热处理(60℃90 min,120℃15min及180℃1min)后的大米调制粉微生物被有效抑制,且超高温短时(120℃15min,180℃1min)抑菌效果优于低温长时(60℃90min),破损淀粉、白度及糊化特性与干磨粉差异显著(P<0.05),更接近湿磨粉。通过测定米粒内部水分可判断米粒表观裂缝增加的程度,且热处理大米籽粒进行半干法制粉其粉质特性与湿磨粉相当。
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours,rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed.And then made the semidry-milled rice flour after heat treatment of rice grains,the changes of microbial decomination,damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%.The semidrymilled rice flours after three heat treatment methods（60 ℃ 90 min,120 ℃ 15 min and 180 ℃ 1 min）were screened,and its microbial content were effectively inhibited.However,high-temperatures and short-time（120℃15min,180℃1min）of heat processing showed a significant faster effect than the low-temperatures and long-time（60 ℃ 90 min）did,damaged starch content and whiteness of rice flours were close to wet-milling.Therefore the degree of increase of grains surface fissures could be judged by moisture content measurement,and its semidry-milled rice flours can provide similar properties with wet-milled rice flours.
出处
《食品与机械》
CSCD
北大核心
2017年第7期170-174,共5页
Food and Machinery
基金
公益性行业(农业)科研专项经费资助(编号:201303070)
关键词
热处理
半干法制粉
裂缝
水分
微生物
破损淀粉
白度
heat treatment
semidry-milling
fissures
moisture content
microbial decomination
damaged starch content
whiteness
