不同浸泡条件下糙米吸水特性的研究

On Water Absorption Characteristics of Brown Rice under Different Steeping Conditions

针对发芽糙米生产工艺中浸泡处理这一关键步骤,对糙米的吸水特性进行了初步研究.选取3种稻谷为原料,通过改变浸泡温度、浸泡时间、浸泡溶液浓度,考察在不同浸泡条件下糙米粒的吸水效果.结果表明:在相同条件下提高浸泡温度,可提高前2～4 h吸水率,缩短吸水达饱和的时间;浸泡溶液的浓度越高,在前2～4 h吸水率越低,但对达到饱和时的吸水率没多大影响.

The water absorption characteristics of brown rice were preliminarily studied aiming at the key step of steeping treatment in processing technology for production of germinated brown rice. Three varieties of brown rice were selected as raw materials and their water absorption effects under different steeping conditions were tested by changing the steeping temperature, time and solution concentration. The results showed that when the steeping temperature is raised, the water absorptivity could be improved and the steeping time to reach saturation could be shortened under the same conditions within the first 2～4 h; the higher concentration of the steeping solution was, the lower the water absorptivity was within the first 2～4 h, but there was little influence on the absorptivity when the saturation was reached.