紫外照射对留胚米稳定性的影响.docxVIP

紫外照射对留胚米稳定性的影响 姜蓿I吕庆云孩周坚1,2金刚强3陈轩I (武汉轻工大学食品科学与工程学院武汉430023) (大宗粮油精深加工省部共建教育部重点实验室2,武汉430023) (衢州市库米赛诺粮食机械制造有限公司3,衢州324000) 摘 要 为了提高留胚米的稳定性，采用紫外照射对留胚米进行稳定化处理。采用单因素实 验及响应面分析研究紫外照射对留胚米脂肪酶灭活率的影响，同时考察留胚米水分损失率、 碎米率和爆腰率的变化。结果表明：紫外照射最佳条件是照射时间11.50min,照射距离为 4.5cm,初始水分含量13%,此时脂肪酶灭活率66.73%、且碎米率增加0.12%、爆腰率增加 1.63%、水分散失率增加0.38%,处于可以接受范围内，因此可以选为紫外照射稳定留胚米 的工艺参数。 关键词留胚米紫外照射脂肪酶碎米率 中图分类号：TQ646 文献标识码：A 文章编号： The effect of ultraviolet irradiation on the stability of embryo rice Jiang Bei1 Lv Qingyun1-2 Zhou Jia* Jin Gangqiang3 Chen Xuan1 (Wuhan Polytechnic University, College of Food Science and Technology1, Wuhan 430023)(Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry ofEducation 2, Wuhan 430023) (Quzhou Kumisainuo Food Machinery Manufacturing Corporation3, Quzhou 324000) Abstract In order to improve the stability of embryo rice, UV irradiation was used to stabilize the embryo rice. The single factor experiment and response surface analysis were used to study the effect of ultraviolet irradiation on the lipase inactivation rate of rice with embryo, and the changes of water loss rate, broken rice rate and burst waist rate of embryo rice. The results showed that the best condition of UV irradiation was 11.50min, the irradiation distance was 4.5cm, and the initial moisture content was 13%. At this time, the lipase inactivation rate was 66.73%, the broken rice rate was increased by 0.12%, the burst waist rate was increased by 1.63%, and the water loss rate was increased by 0.38%, which was in the acceptable range. Therefore, it could be selected as the process parameter of UV irradiation to stabilize embryo rice. Key words embryo rice, ultraviolet irradiation, lipase, broken rice rate 留胚米是指稻谷在经过轻度碾磨加工后，留胚率能达80%以上的一种米⑴。留胚米与精 米相比营养丰富，口感相对于糙米又有所改善，是一种较为理想的优质主粮⑵。其富含蛋白 质、脂肪、维生素和矿物质等多种营养成分同。近年来，随着人们对健康营养饮食的要求越 来越高，留胚米日益成为高品质的粮食消费品，是大米加工的发展方向⑵，其市场也随之越 来越大。留胚米中脂类含量丰富，同时脂类是导致留胚米储藏品质劣变的主要因素。储藏过 基金项目：国家重点研发计划子课题(2017YFD-01) 收稿日期：2013-08-08 作者简介：姜番，女，1996年出生，硕士，谷