不同干燥过程中预糊化黑米的水分变化规律及对其蒸煮品质的影响研究

Study on the Change Rule of Moisture of Pre-Gelatinized Black Rice in Different Drying Processes and Its Effect on Cooking Quality

干燥是预糊化黑米生产过程十分重要的环节,预糊化黑米干燥特性及黑米内部水分变化规律直接影响预糊化黑米的干燥效率及产品品质。采用热风干燥方式,考察了不同干燥方法和干燥条件下,预糊化黑米的干燥特性,利用低场核磁共振技术对预糊化黑米干燥过程进行监测,分析干燥过程中黑米内部自由水和结合水含量变化规律,同时结合质构仪、流变仪对预糊化黑米的蒸煮品质、质构特性及感官品质进行研究,探讨了干燥方法及温度对预糊化黑米品质的综合影响,确定预糊化黑米采用两段温度干燥更为适合,研究可为预糊化黑米的干燥提供基础理论性参考。

Drying is a very important process in the production of pre-gelatinized black rice.The dry characteristics of pre-gelatinized black rice and the change rule of moisture inside black rice directly affect the drying efficiency and product quality of pre-gelatinized black rice.The drying characteristics of pregelatinized black rice under different drying methods and conditions were investigated by hot air drying.The low field NMR technology was used to monitor the drying process of pre-gelatinized black rice and to analyze the changes of free water and bound water content in the black rice during the drying process.At the same time,the cooking quality,texture characteristics and sensory quality of pre-gelatinized black rice were studied by texture analyzer and rheometer.The comprehensive effect of drying method and temperature on the quality of pre-gelatinized black rice was discussed.It was determined that two-stage temperature drying was more suitable for pre-gelatinized black rice.The research can provide basic theoretical reference for the drying of pre-gelatinized black rice.