期刊论文

中文

粮食与油脂

1008-9578

2018

31

3

37-40

10.3969/j.issn.1008-9578.2018.03.010

粮食深加工与品质控制湖南省2011协同创新项目资助；

本校为第一机构

以早籼稻为材料,研究超声波功率、超声波处理时间及料液比对稻谷含水量、蒸谷米的整精米率以及糊化特性的影响,并采用正交试验对超声波辅助浸泡工艺进行优化.结果表明:在超声波功率为600 W,超声波处理时间为25 min,料液比为1:3(g/mL)时的工艺组合条件最优,整精米率达68.82%,蒸谷米的品质最好.

Effect of ultrasonic-assisted soaking conditions such as ultrasonic power, ultrasonic time and ratio of solid to liquid on the moisture content of paddy, percentage of head rice and pasting characteristics of parboiled rice were investigated. And then the ultrasonic-assisted soaking process was optimized by orthogonal experiment. Results showed that maximum percentage of head rice was 68.82% under the conditions of ultrasonic power 600 W, ultrasonic time 25min and ratio of solid to liquid 1 ： ...