摘要
对3种大米浸泡过程中的水分状态进行低场核磁共振(LF-NMR)测定。通过对糯米浸泡过程中水分状态变化的研究得出:水分进入到糯米中心所需的浸泡时间最短为35min,浸泡加水量最少为35%;水温在15～30℃范围内,每升高5℃,糯米达到相同水分状态的浸泡时间可以缩短10min;不同品种大米浸泡过程中水分状态变化呈现明显的差异,浸泡1h后,表征自由水分的T23大小依次为:糯米(37.64ms)、粳米(52.63ms)和籼米(59.94ms)。
State of moisture in three different rice was measured by LF-NMR in the article. The changing research of water distribution in glutinous rice during soaking was as follows： The shortest time was 35min for the water to reach the center of glutinous rice, the ratio of water to rice was at least 35%; When the soaking temperature increased by 5℃, the soaking time could be shortened by 10 min in the range of 15-30℃; It was found that water distribution in different breeds of rice were significantly different during soaking. The amounts of free water was characterized by T23. The T23 of glutinous rice was 37.64 ms, japonica rice was 52.63 ms, while the indica rice was 59.94 ms after soaking for 1 h.
出处
《食品工业》
CAS
北大核心
2010年第1期12-15,共4页
The Food Industry
基金
浙江省科技计划重大专项2006C12114
