摘要
利用红外辐射对糙米进行预处理,考察了糙米初始水分含量、红外辐射距离和处理时间对糙米品质的影响,同时,采用扫描电镜观察处理前后糙米的表观形貌。在糙米初始水分含量15%,红外辐射距离20cm和处理时间5min时,糙米的残余脂肪酶活为69.8%,相对过氧化氢酶活为70.8%,脂肪酸值降低9.5mg KOH/100g糙米。经红外辐射处理后,糙米的表面形成小孔,内部淀粉颗粒棱角消失。结果表明:红外预处理能够稳定糙米脂肪酶酶活。实验结果为提高糙米安全储藏周期与改善其蒸煮特性提供理论基础。
The infrared （IR） pretreatment was used to investigate the quality of brown rice （BR）. Various factors, such as the initial moisture content of BR,IR irradiation distance and treatment time on quality of BR were examined. Meanwhile,surface morphologies of BR before and after treatment were observed by scanning electron microscope（SEM）. The results showed that the residual of lipase activity and catalase activity of treated BR was 69.8% and 70.8% ,respectively,and the free fatty acid value was decreased 9,5mg KQH/（100g BR） when the initial water content of BR,IR irradiation distance and treatment time was controlled at 15% ,20cm, and 5min,respectively. In addition,the surface of treated BR formed many microspores,and the edges of starch granules disappeared. Therefore,these results revealed that IR pretreatment could not only stabilize the lipase enzyme activity of BR to ensure the safety storage, but also improve the cooking quality of BR.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期128-131,140,共5页
Science and Technology of Food Industry
基金
国家公益性行业(农业)科研专项(201003077)
江苏省国际科技合作计划项目(BZ2012052)
江苏高校优势学科建设工程资助项目
江苏省普通高校研究生科研创新计划(CXZZ12_0699)
关键词
糙米
红外辐射
残余脂肪酶酶活
脂肪酸值
蒸煮特性
brown rice （BR）
I R pretreatment
residual lipase enzyme activity
fatty acid value
cooking quality
