摘要
采用正交试验表研究不同微波处理温度、微波处理功率对不同水分的供试籼米的品质的影响。试验结果表明在47~65℃微波温度处理范围内,供试大米碎米总量、垩白粒率、黄粒米和品尝评分值等均未发生显著性变化,直链淀粉含量呈现显著性变化,脂肪酸值和水分含量显著下降。需进一步改进微波工艺。
Orthogonal experiment was designed to research effects of quality microwave temperature and power on the quality of milled long-grain nonglutinous rice under different moisture. The results showed that broken rice, rate of chalky rice. yellow colored rice, and sensory evaluation score were not significant change. The amylose content was significant change. The fatty acid value and content of moisture were significantly decreased. Hence, microwave technology is needed to be further improved.
出处
《粮食与油脂》
北大核心
2017年第10期44-46,共3页
Cereals & Oils
关键词
微波杀虫
籼米
质量指标
水分
milled long-grain nonglutinous rice
Orthogonal experiment
rate of chalky rice
moisture
