发芽糙米易煮米生产方法的研究
Study on the Production Method of Germinated Brown Rice of Pre-cooking
严松 1高扬 1管立军 1李家磊 1王崑仑 1李波 1周野 1陈凯新 1卢淑雯2
作者信息
- 1. 黑龙江省农业科学院食品加工研究所/黑龙江省食品加工重点实验室,哈尔滨 150086
- 2. 黑龙江省农业科学院,哈尔滨 150086
- 折叠
摘要
用现有生产工艺获得的发芽糙米产品外观有裂纹,蒸煮时间长,有硬硬的颗粒感,口感不佳,为解决这些问题,本试验对精选的糙米进行发芽,选择物料初始化水分、灭菌温度、灭菌时间为参数,以感官综合评分作为发芽糙米易煮米品质评价指标,采用响应曲面法研究发芽糙米易煮米生产加工技术,优化出最佳的加工关键参数.结果表明,当物料初始化水分为37％、灭菌温度为119 ℃、灭菌时间为14 min时,感官评分最高为73分.发芽糙米易煮米加工技术缩短了发芽糙米的蒸煮时间,激发出糙米独特的香甜味道,且可以与白米同煮同熟,口感更佳.
Abstract
The germinated brown rice products obtained with existing production processes have cracks in appearance,long cooking time,a hard and granular texture,and bad taste.In order to solve the problems,we selected germinate,initial moisture of the solid,sterilization temperature and sterilization time as influencing parameters,and sensory evaluations as quality indicators of germinated brown rice of pre-cooking.To obtain the optimal parameters of the process technology,used response surface methodology to study the production method of germinated brown rice of pre-cooking.The results showed that,to achieve the highest sensory comprehensive scores of 73,the optimal processing parameters were:the initial moisture of the solid of 37％,the sterilization temperature of 119 ℃,the sterilization time of 14 min.The production method of germinated brown rice of pre-cooking could reduce cooking time,stimulate the unique fragrant taste of brown rice,and be cooked synchronously with white rice,germinated brown rice of pre-cooking had better taste.
关键词
水稻/发芽糙米易煮米/灭菌时间/感官评价/质构特性Key words
rice/germinated brown rice of pre-cooking/sterilization time/sensory evaluations/texture properties引用本文复制引用
基金项目
&&(2021YFD2100902-2)
国家水稻产业技术体系建设项目(CARS-01-50)
黑龙江省农业科技创新跨越工程农业科技关键技术创新重点攻关项目(CX23GG16)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据