不同润糙时间对糙米碾米特性及蒸煮品质的影响

Effect of Different Moistening Time on Brown Rice Milling Characteristics and Cooking Quality

通过加湿调质法处理低水分糙米,比较不同润糙时间对糙米碾米特性及蒸煮品质的影响,以期获得最佳润糙时间,降低碎米率。结果表明:糙米在960 min的润糙过程中含水量不断上升,润糙显著降低了样品的碎米率,且对获得的精白米的质构特性和蒸煮特性具有一定的改善作用。该研究结果可为糙米加湿调质工艺的研制提供理论参考。

Low moisture brown rice was treated by humidifying and conditioning,and the milling characteristics and cooking quality of brown rice with different humidifying time were compared to obtain the best humidifying time and reduce the broken rice rate.The results showed that the moisture content of brown rice keeps rising during the 960 min moistening process,and the moistening process significantly reduced the broken rice rate of the sample,and had a certain improvement effect on the texture and cooking characteristics of the refined white rice obtained.The research results can provide theoretical reference for the development of brown rice humidifying and conditioning technology.