糙米调质前后大米食用品质的研究

Rice Edible Quality:Brown Rice Condition by Alkaline Water

本文以超声波雾化方式对低水分粳型糙米进行调质,探讨调质对大米食用品质的变化影响。研究结果表明,采用碱性水对糙米调质后大米的食用品质得到一定的改善,大米淀粉的初始糊化温度有所降低,米汤的pH值有所提高,米饭的黏度/硬度比提高了8.8%,米饭的感官评分比未调质的样品上升了5.4%。另一方面,米糠的游离脂肪酸值也发生了较大的变化,使用碱性水调质的米糠比未调质米糠游离脂肪酸值降低23.5%,一定程度上抑制了米糠的酸败,有利于米糠的保鲜和综合利用。

The edible quality of short - grain rice before and after brown rice condition by ultrasonic wave humidifier was compared. The result shows ： The edible quality of the milled rice conditioned by using a humidifier with alkaline water is slightly improved. After the condition, the pH of the cooked rice soup increases ; the stickiness/ hardness and the score of sensory evaluation of the cooked rice increases by 8.8% and 5.4%, respectively. On the other hand, the free fatty acid content of the rice bran decreases by 23.5% after the condition, which makes for rice bran storage and utilization.