不同热处理对籼米及其半干粉品质的影响
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摘要
为考察不同热处理对籼米籽粒及其半干粉品质的影响,采用不同条件热处理籼米籽粒,分析米粒表观裂缝增加程度与其内部水分的关系,并进行半干法制粉(含水率为30%),测定不同热处理对大米粉微生物、破损淀粉及白度的影响。结果表明,热处理后的米粒,表观裂缝开始明显增加时米粒内部水分均小于8%;3种热处理(60℃90 min,120℃15min及180℃1min)后的大米调制粉微生物被有效抑制,且超高温短时(120℃15min,180℃1min)抑菌效果优于低温长时(60℃90min),破损淀粉、白度及糊化特性与干磨粉差异显著(P<0.05),更接近湿磨粉。通过测定米粒内部水分可判断米粒表观裂缝增加的程度,且热处理大米籽粒进行半干法制粉其粉质特性与湿磨粉相当。
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours,rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed.And then made the semidry-milled rice flour after heat treatment of rice grains,the changes of microbial decomination,damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%.The semidrymilled rice flours after three heat treatment methods(60 ℃ 90 min,120 ℃ 15 min and 180 ℃ 1 min)were screened,and its microbial content were effectively inhibited.However,high-temperatures and short-time(120℃15min,180℃1min)of heat processing showed a significant faster effect than the low-temperatures and long-time(60 ℃ 90 min)did,damaged starch content and whiteness of rice flours were close to wet-milling.Therefore the degree of increase of grains surface fissures could be judged by moisture content measurement,and its semidry-milled rice flours can provide similar properties with wet-milled rice flours.
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours,rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed.And then made the semidry-milled rice flour after heat treatment of rice grains,the changes of microbial decomination,damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%.The semidrymilled rice flours after three heat treatment methods(60 ℃ 90 min,120 ℃ 15 min and 180 ℃ 1 min)were screened,and its microbial content were effectively inhibited.However,high-temperatures and short-time(120℃15min,180℃1min)of heat processing showed a significant faster effect than the low-temperatures and long-time(60 ℃ 90 min)did,damaged starch content and whiteness of rice flours were close to wet-milling.Therefore the degree of increase of grains surface fissures could be judged by moisture content measurement,and its semidry-milled rice flours can provide similar properties with wet-milled rice flours.
引文
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[24]蔡永艳,陈洁,王春,等.米粉干法生产工艺的研究[J].河南工业大学学报:自然科学版,2011,32(1):39-42.
[25]孟亚萍.挤压米粉丝加工及品质改良技术研究[D].无锡:江南大学,2015:31.
[2]李里特,成明华.米粉的生产与研究现状[J].食品与机械,2000(3):10-12.
[3]佟立涛,周素梅,林利忠,等.常德鲜湿米粉发酵过程中的菌群变化[J].现代食品科技,2013(11):2 616-2 620.
[4]易翠平,任梦影,周素梅,等.纯种发酵对鲜湿米粉品质的影响[J].食品科学,2017(4):20-25.
[5]KUMAR C S,MALLESHI N G,BHATTACHARYA S.A Comparison of selected quality attributes of flours:effects of dry and wet grinding methods[J].International Journal of Food Properties,2008,11(4):845-857.
[6]TONG Li-tao,GAO Xiao-xu,LIN Li-zhong,et al.Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China[J].Journal of Cereal Science,2015,62:45-49.
[7]TONG Li-tao,ZHU Rui-zhen,ZHOU Xian-rong,et al.Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks[J].Journal of Cereal Science,2017,74:121-126.
[8]WU Jian-yong,CHEN Jun,LIU Wei,et al.Selective peroxidase inactivation of lightly milled rice by superheated steam[J].Journal of Cereal Science,2014,60(3):623-630.
[9]COURTOIS F,FAESSEL M,BONAZZI C.Assessing breakage and cracks of parboiled rice kernels by image analysis techniques[J].Food Control,2010,21(4):567-572.
[10]李里特,鲁战会,闵伟红,等.自然发酵对大米理化性质的影响及其米粉凝胶机理研究[J].食品与发酵工业,2001,27(12):1-6.
[11]朱克瑞,林金剑,钱海峰,等.混合粉中原料粉含量与混合粉的亨特白度关系分析[J].食品工业科技,2008,29(3):66-69.
[12]HEO S,LEE S M,SHIM J H,et al.Effect of dry-and wetmilled rice flours on the quality attributes of gluten-free dough and noodles[J].Journal of Food Engineering,2013,116(1):213-217.
[13]CNOSSEN A G,SIEBENMORGEN T J.The glass transition temperature concept in rice drying and tempering:Effect on drying rate[J].Transactions of the Asae,2002,43(6):1 661-1 667.
[14]HU Yue-ming,NIE Wei,HU Xin-zhong,et al.Microbial decontamination of wheat grain with superheated steam[J].Food Control,2016,62:264-269.
[15]石慧,陈卓逐,阚建全.大肠杆菌在食品加工贮藏中胁迫响应机制的研究进展[J].食品科学,2016(9):250-257.
[16]张燕燕,蔡静平,蒋澎.储粮微生物危害检测技术研究进展[J].食品与机械,2013,29(6):267-270.
[17]LACA A,MOUSIA Z,DIAZ M,et al.Distribution of microbial contamination within cereal grains[J].Journal of Food Engineering,2006,72(4):332-338.
[18]PIPER P W.Molecular events associated with acquisition of heat tolerance by the yeast Saccharomyces cerevisiae[J].FEMS Microbiology Reviews,1993,11(4):339-355.
[19]WEITZEL G,PILATUS U,RENSING L.The cytoplasmic pH,ATP content and total protein synthesis rate during heatshock protein inducing treatments in yeast[J].Experimental Cell Research,1987,170(1):64-79.
[20]LU Z H,LI L T,MIN W H,et al.The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles[J].International Journal of Food Science&Technology,2005,40(9):985-992.
[21]GRAS P W,BANKS H J,BASON M L,et al.A quantitative study of the influences of temperature,water activity and storage atmosphere on the yellowing of milled rice[J].Journal of Cereal Science,1990,12(2):193-201.
[22]SOPONRONNARIT S,SRISUBATI N,YOOVIDHYA T.Effect of temperature and relative humidity on yellowing rate of paddy[J].Journal of Stored Products Research,1998,34(4):323-330.
[23]蔡永艳.米粉干法生产工艺及品质改良的研究[D].郑州:河南工业大学,2011:61.
[24]蔡永艳,陈洁,王春,等.米粉干法生产工艺的研究[J].河南工业大学学报:自然科学版,2011,32(1):39-42.
[25]孟亚萍.挤压米粉丝加工及品质改良技术研究[D].无锡:江南大学,2015:31.