摘要
糙米富含营养,但是直接蒸煮食用口感差,不被大多数消费者接受。该文研究了冻融处理对糙米食用品质的影响。结果表明:糙米经过–23℃冷冻1 h,再40℃解冻30 min,如此循环3次冻融处理,可使糙米食用品质明显改善;糙米饭的吸水率为203.67%、碘蓝值为0.019 8、感官评分50分;冻融处理后,其吸水率为317.90%、碘蓝值为0.195 7、感官评分69分。
Brown rice is rich in nutrition, but it has not been accepted by the majority of consumers because of its poor eating quality. The effect of freeze-thaw treatment on the eating quality of brown rice was investigated in the present paper. The results showed that the brown rice was frozen at -23 ℃ for 1 h, followed by thawing at 40 ℃ for 30 min, and freeze-thaw treated as this for 3 times. The water absorption, iodine blue value, and sensory grade increased from 203.67%, 0.019 8, and 50 to 317.90%, 0.195 7, and 69, respectively. Thus, the freeze-thaw treatment can improve the eating quality of brown rice effectively.
出处
《粮食与油脂》
北大核心
2015年第3期45-47,共3页
Cereals & Oils
基金
湖南省教育厅科研项目(12C0438)
稻谷及副产物深加工国家工程实验室开放基金项目(2012KF2005)
关键词
糙米
冻融法
吸水率
碘蓝值
食味品质
brown rice
freeze-thaw treatment
water absorption
iodine blue value
eating quality
