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微波处理对稻谷品质的影响
引用本文:张习军,熊善柏,赵思明.微波处理对稻谷品质的影响[J].中国农业科学,2009,42(1):224-229.
作者姓名:张习军  熊善柏  赵思明
作者单位:华中农业大学食品科技学院,武汉,430070
基金项目:湖北省重点科技攻关项目 
摘    要: 【目的】研究微波对稻谷加工品质、食用品质和储藏品质的影响,为利用微波改善稻谷品质提供理论基础。【方法】采用2 450 MHz微波处理稻谷,测试不同微波剂量和时间处理后稻谷的品质变化。【结果】稻谷经微波处理,温度呈线性上升,随微波剂量下降,升温速度减小。不同的微波处理对稻谷品质的影响有差异,适宜的微波条件对碎米率、爆腰率影响较小,且有利于提高稻谷的出糙率及整精米率,降低稻谷含水量和游离脂肪酸含量,改善蛋白质和淀粉的水溶性。【结论】微波条件对稻谷的品质有影响,适宜的微波条件能提高稻谷的加工性能和储藏性能,改善大米的食用品质。

关 键 词:稻谷  热处理  微波  品质
收稿时间:2007-12-27

Effect of Microwave on Paddy Quality
ZHANG Xi-jun,XIONG Shan-bai,ZHAO Si-ming.Effect of Microwave on Paddy Quality[J].Scientia Agricultura Sinica,2009,42(1):224-229.
Authors:ZHANG Xi-jun  XIONG Shan-bai  ZHAO Si-ming
Institution:College of Food Science and Technology, Huazhong Agricultural University
Abstract:【Objective】 The effects of microwave radiation on paddy milling quality, storage quality and edible quality were investigated. The objective was to provide optimal process conditions for the industrial application of microwaves to improve the quality of paddy. 【Method】A microwave oven with 2 450 MHz was used to irradiate the paddy, the paddy milling quality, storage quality and edible quality were tested at different microwave doses and times. 【Result】 Paddy temperature increased as energy consumption rose, the velocity constant of temperature rising decreased as the microwave dose decreased. At the suitable microwave energy conditions, brown rice recovery, head yield increased and kernel cracking, broken yield were slightly influenced, the water content and free fatty acid content reduced, and water-soluble protein content and starch were changed. 【Conclusion】 The microwave conditions can influence the paddy quality actively, the suitable microwave conditions could improve the milled quality, raise the edible quality and enhance the stability of rice storage.
Keywords:paddy  heat treatment  microwave  quality
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