加工精度对方便米饭理化性质的影响
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国家自然科学基金项目(31701641);江西省青年科学基金项目(20192BAB214024);国家重点研发计划项目(2017YFD0401103-6)


Effect of Degree of Milling on the Physicochemical Properties of Instant Rice
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    摘要:

    过度“精、细、白”的大米加工方式造成大量的粮食和营养浪费。为促进我国粮食适度加工政策的实施,研究大米加工精度(DOM)对方便米饭复水性质(水分含量和水分分布)、形态特征(长宽比、延长率和体积膨胀率)、颜色(L值、b值和ΔE值)、质构(硬度和黏度)和微观结构的影响及规律。结果表明,当DOM ≥ 3%时,方便米饭的水分吸收速率、水分分布和形态特征与精白米方便米饭(DOM 12%)相近。当DOM升至6%时,方便米饭的形态特征、总体颜色ΔE值、硬度和微观结构也与精白米方便米饭相近。当DOM达到9%时,方便米饭的黏度已与精白米方便米饭无显著差异。由此可见,生产方便米饭的大米DOM范围宜为6%~9%。用此DOM范围的大米生产方便米饭,可以保留部分糠层营养物质,节约3%~6%的粮食。

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    Excessive pursuit of‘precision, fine, white’ rice milling process has caused a lot of food and nutrition waste. In order to promote the implementation of moderate grain processing policy in China, the effect of degree of milling (DOM) on rehydration properties (moisture content and water distribution), morphological characteristics (length-to-width ratio, elongation, and volume expansion ratio), color (L-value, b-value, and ΔE value), texture (hardness and viscosity), and microstructure of instant rice were studied. The results showed that when DOM ≥ 3%, the moisture content, water distribution and morphological characteristics of instant rice were similar to that of white rice (DOM 12%). When the DOM reached to 6%, the morphological characteristics, total color difference(ΔE), hardness, and microstructure of instant rice were similar to that of white rice. When the DOM reached 9%, the viscosity of instant rice was not significantly different from that of white rice. It can be seen that the adaptation range of DOM for producing instant rice should be 6%-9%. The instant rice produced in this DOM range can retain some of the nutrients in the bran layer and save 3%-6% of grain.

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杨榕;吴建永;张水军;熊勇;刘成梅;罗舜菁.加工精度对方便米饭理化性质的影响[J].中国食品学报,2021,21(6):166-172

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  • 在线发布日期: 2021-07-16
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