期刊论文

Quality improvement of old rice processed by heat-moisture treatment

Wang, Y.

中文

食品与发酵工业

0253-990X

2021

47

19

180-188

10.13995/j.cnki.11-1802/ts.026523

湖南省重点实验室开放研究基金项目（2018TP1032）；

本校为第一机构

选择湿热处理技术对陈米进行品质改良,研究其在不同湿热处理条件下各品质指标的变化规律,旨在为湿热处理技术改善陈米品质提供参考价值。结果表明,湿热处理对陈米的外观、微观结构、蒸煮、感官评价、质构与糊化特性均影响显著。经过湿热处理后稻谷（heat-moisture treated rice, HMTR）的米粒白度、米汤固体溶出物、米饭适口性、滋味、感官总评分、弹性、胶黏性、咀嚼性、谷值黏度、最终黏度、回生值以及糊化温度显著上升,HMTR的米粒透明度、米饭体积膨胀率、米汤pH值、碘蓝值、硬度以及崩解值显著下降。米粒含水率、热处理时间以及热处理温度对陈米均有显著影响。湿热处理主要是通过影响淀粉颗...

In this study, the heat-moisture treatment was used to improve the quality of the old rice, and the variation of quality indexes under different heat-moisture treatment conditions was studied. The results showed that the heat-moisture treatment had significant effects on the appearance, microstructure, cooking, sensory evaluation, texture and gelatinization properties of the old rice. The rice whiteness, solids loss, palatability, taste, overall score, springiness, gumminess, chewiness, trough viscosity, final viscosity, setback and pasting tem...