微波处理对稻谷品质的影响.pdfVIP

中国农业科学 2009,42(1):224-229 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2009.01.028 微波处理对稻谷品质的影响 张习军，熊善柏，赵思明 （华中农业大学食品科技学院，武汉 430070 ） 摘要：【目的】研究微波对稻谷加工品质、食用品质和储藏品质的影响，为利用微波改善稻谷品质提供理论 基础。【方法】采用 2 450 MHz 微波处理稻谷，测试不同微波剂量和时间处理后稻谷的品质变化。【结果】稻谷经 微波处理，温度呈线性上升，随微波剂量下降，升温速度减小。不同的微波处理对稻谷品质的影响有差异，适宜 的微波条件对碎米率、爆腰率影响较小，且有利于提高稻谷的出糙率及整精米率，降低稻谷含水量和游离脂肪酸 含量，改善蛋白质和淀粉的水溶性。【结论】微波条件对稻谷的品质有影响，适宜的微波条件能提高稻谷的加工性 能和储藏性能，改善大米的食用品质。 关键词：稻谷；热处理；微波；品质 Effect of Microwave on Paddy Quality ZHANG Xi-jun, XIONG Shan-bai, ZHAO Si-ming (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070) Abstract: 【Objective 】 The effects of microwave radiation on paddy milling quality, storage quality and edible quality were investigated. The objective was to provide optimal process conditions for the industrial application of microwaves to improve the quality of paddy. 【Method 】A microwave oven with 2 450 MHz was used to irradiate the paddy, the paddy milling quality, storage quality and edible quality were tested at different microwave doses and times. 【Result 】 Paddy temperature increased as energy consumption rose, the velocity constant of temperature rising decreased as the microwave dose decreased. At the suitable microwave energy conditions, brown rice recovery, head yield increased and kernel cracking, broken yield were slightly influenced, the water content and free fatty acid content reduced, and water-soluble protein content and starch were changed. 【Conclusion 】 The microwave conditions can influence the paddy quality actively, the suitable microwave conditions could improve the milled quality, raise the edible quality and enhance the