摘要
以大米为对象,研究常规加热、微波加热和混合加热对不同品种大米品质的影响,为微波防虫防霉和生产应用提供参考。结果表明,加热方法和品种对大米品质的影响有差异,水浴加热对大米品质的影响大于微波处理。在试验范围内,先用常规加热将大米预热,再用微波处理的混合加热法对大米品质的影响小于单独加热。预热后大米温度、微波功率和微波加热时间对大米品质有极显著或显著影响。建立了预热后大米温度、微波功率和微波加热时间与大米的水分含量、直链淀粉含量等主要化学成分和食味之间的多元线性回归方程,具有较高的拟和精度。
The effects of normal heating, microwave heating and united heating on quality of different varieties of rice were studied, so as to provide preferences for pest and mildew control of rice with microwave. The results indicate that the influences of heating methods and rice varieties are different. The effect of water bath heating is greater than that of microwave treatment. In the scope of this experiment, the effect of united heating, of which the rice is preheated by water bath heating firstly and then treated by microwave, on rice quality is weaker than that of single heating. After preheating, rice temperature, microwave power and microwave treating time bring about significant or extremely significant influences on quality of both varieties. The relationship between above three conditions and chemical components such as rice moisture, amylase and taste value can be described by a multiple regression equations.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第8期1-3,共3页
Cereal & Feed Industry
关键词
大米
微波
加热
品质
食味
rice
microwave
heating
quality
taste value
