脉冲微波处理对大米理化指标和流变特性的影响
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摘要
采用脉冲微波处理大米,以普通连续微波作对照,考察脉冲微波处理对大米理化指标和流变特性的影响,并对蒸煮后的米饭感官品质进行评价。结果表明:大米经过微波处理后其温度、碎米率、爆腰率和碘蓝值均高于未处理,含水量低于未处理,脉冲微波处理后的大米的爆腰率(10%)显著低于普通连续微波处理(24%),更接近于未处理(8.5%)。稳态剪切模式下,未处理和微波处理后的大米糊均属于典型的非牛顿流体,呈现假塑性流体的特征,经脉冲微波和普通连续微波处理后,大米糊的黏稠性降低,流动性增强,更接近牛顿流体。动态振荡模式下,未处理和微波处理后的大米糊化温度均在68℃左右,经脉冲微波和普通连续微波处理后的大米糊G′和G″峰值均高于未处理的大米糊,表明微波处理能增强大米糊的三维凝胶网络结构。脉冲微波处理对蒸煮后米饭的感官品质无显著性影响,且在形态得分上优于普通连续微波处理。
The effects of pulsed microwave on physicochemical,rheological properties and sensory quality of rice were studied using ordinary continuous microwave as control.The results showed that the temperature,broken rice rate,percent cracked rice and blue value of microwave-treated rice were higher than that of untreated rice,except for the moisture content.The percent cracked rice after pulsed microwave treament(10%)was significantly lower than that of ordinary continuous microwave(24%),close to untreated rice(8.5%),indicating that the effect of pulsed microwave was better than that of ordinary continuous microwave.In steady shear mode,all rice pastes were typical non-Newtonian fluid with pseudoplastic behavior.Compared with untreated rice paste,the viscosity of rice paste treated with microwave decreased and the mobility increased,close to a Newtonian fluid.In dynamic oscillation mode,the pasting temperature of both untreated and microwave-treated rice were at ~68 ℃.The storage modulus(G′)and loss modulus(G″)of microwave-treated rice paste was higher than that of the untreated rice paste,indicating that the three dimensional gel network in the rice paste could be enhanced by microwave.There was no significant changes in the sensory qualities of rice treated by pulsed microwave.The shape score of cooked rice treated by pulsed microwave was significantly higher than that of ordinary continuous microwave.The pulsed microwave will have a potential application in the processing and storage of food.
The effects of pulsed microwave on physicochemical,rheological properties and sensory quality of rice were studied using ordinary continuous microwave as control.The results showed that the temperature,broken rice rate,percent cracked rice and blue value of microwave-treated rice were higher than that of untreated rice,except for the moisture content.The percent cracked rice after pulsed microwave treament(10%)was significantly lower than that of ordinary continuous microwave(24%),close to untreated rice(8.5%),indicating that the effect of pulsed microwave was better than that of ordinary continuous microwave.In steady shear mode,all rice pastes were typical non-Newtonian fluid with pseudoplastic behavior.Compared with untreated rice paste,the viscosity of rice paste treated with microwave decreased and the mobility increased,close to a Newtonian fluid.In dynamic oscillation mode,the pasting temperature of both untreated and microwave-treated rice were at ~68 ℃.The storage modulus(G′)and loss modulus(G″)of microwave-treated rice paste was higher than that of the untreated rice paste,indicating that the three dimensional gel network in the rice paste could be enhanced by microwave.There was no significant changes in the sensory qualities of rice treated by pulsed microwave.The shape score of cooked rice treated by pulsed microwave was significantly higher than that of ordinary continuous microwave.The pulsed microwave will have a potential application in the processing and storage of food.
引文
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[23]周继成,张习军,王莲,等.微波处理对几种粮食品质影响的比较研究[J].粮食与饲料工业,2008(9):5-7.
[24]ZHAO S M,XIONG S B,QIU C G,et al.Effect of microwaves on rice quality[J].Journal of stored products research,2007,43(4):496-502.
[25]许永亮,程科,邱承光,等.不同品种大米淀粉的流变学特性研究[J].中国粮油学报,2006,21(4):16-20.
[26]穆燕,程玲,李琳,等.微波对蜡玉米淀粉糊流变特性的影响[J].现代食品科技,2008,24(1):8-10.
[27]WANG L,XIE B J,SHI J,et al.Physicochemical properties and structure of starches from Chinese rice cultivars[J].Food hydrocolloids,2010,24(2):208-216.
[28]朱帆,徐广文,丁文平,等.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47.
[29]丁文平,丁霄霖.大米品种对其淀粉凝胶特性的影响[J].中国粮油学报,2003,18(3):17-20.
[2]张习军,熊善柏,赵思明.微波处理对稻谷品质的影响[J].中国农业科学,2009,42(1):224-229.
[3]朱德泉,王继先,朱德文,等.小麦微波干燥特性及其对品质的影响[J].农业工程学报,2006,22(4):182-185.
[4]樊伟伟,黄惠华.微波杀菌技术在食品工业中的应用[J].食品与机械,2007,23(1):143-147.
[5]FANG Y P,HU J,XIONG S B,et al.Effect of low-dose microwave radiation on Aspergillus parasiticus[J].Food control,2011,22(7):1078-1084.
[6]LU H H,ZHOU J C,XIONG S B,et al.Effects of low-intensity microwave radiation on Tribolium castaneum physiological and biochemical characteristics and survival[J].Journal of insect physiology,2010,56(9):1356-1361.
[7]张黎骅,张文,吕珍珍,等.响应面优化酒糟微波间歇干燥工艺[J].农业工程学报,2011,27(3):369-374.
[8]曾淑薇,车丽,黄琪琳,等.大米脉冲微波杀虫防霉工艺优化[J].华中农业大学学报,2015,34(2):106-112.
[9]潘巨忠,曹鹏,薛旭初,等.不同含水量大米储藏效果研究[J].烟台大学学报,2006,19(1):36-40.
[10]杨超,赵娜,田斌强,等.阴米淀粉糊的流变特性[J].食品科学,2010,31(11):5-10.
[11]KIM H S,PATEL B,BEMILLER J N.Effects of the amylaseamylopectin ratio on starch-hydrocolloid interactions[J]Carbohydrate polymers,2013,98(2):1438-1448.
[12]车丽,谢静,吴考,等.大米的真空冷却研究[J].中国粮油学报,2012,27(5):1-4.
[13]中华人民共和国商业部.GB/T 5497—1985粮食、油料检验水分测定法[S].北京:中国标准出版社,1985.
[14]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 21719—2008稻谷整精米率检验法[S].北京:中国标准出版社,2008.
[15]国家标准局.GB/T 5496—1985粮食、油料检验黄粒米及裂纹粒检验法[S].北京:中国标准出版社,1985.
[16]程学勋.大米淀粉微波效应研究[D].武汉:华中农业大学,2007.
[17]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 15682—2008粮油检验稻谷、大米蒸煮食用品质感官评价方法[S].北京:中国标准出版社,2008.
[18]VITURAWONG Y,ACHAYUTHAKAN P,SUPHANTHARIKA M.Gelatinization and rheological properties of rice starch/xanthan mixtures:effects of molecular weight of xanthan and different salts[J].Food chemistry,2008,111(1):106-114.
[19]谭洪卓,谭斌,刘明,等.淀粉流变学特性的研究进展[J].中国粮油学报,2008,23(4):215-220.
[20]CHEN J J,LAI V M F,LII C Y.Composition dependence of rheological properties of rice starch blends[J].Cereal chemistry,2004,81(2):267-274.
[21]刘冬梅,刘立意,辜松.稻谷干燥爆腰的试验研究[J].农机化研究,2005(4):167-168.
[22]李云波,许金东,涂丽华,等.不同品种籼米的特性研究[J].粮食与饲料工业,2007(11):4-6.
[23]周继成,张习军,王莲,等.微波处理对几种粮食品质影响的比较研究[J].粮食与饲料工业,2008(9):5-7.
[24]ZHAO S M,XIONG S B,QIU C G,et al.Effect of microwaves on rice quality[J].Journal of stored products research,2007,43(4):496-502.
[25]许永亮,程科,邱承光,等.不同品种大米淀粉的流变学特性研究[J].中国粮油学报,2006,21(4):16-20.
[26]穆燕,程玲,李琳,等.微波对蜡玉米淀粉糊流变特性的影响[J].现代食品科技,2008,24(1):8-10.
[27]WANG L,XIE B J,SHI J,et al.Physicochemical properties and structure of starches from Chinese rice cultivars[J].Food hydrocolloids,2010,24(2):208-216.
[28]朱帆,徐广文,丁文平,等.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47.
[29]丁文平,丁霄霖.大米品种对其淀粉凝胶特性的影响[J].中国粮油学报,2003,18(3):17-20.