期刊论文

Research on Instant Rice Prepared by Restructuring Germinated Brown Rice

中文

中国粮油学报

1003-0174

2017

32

9

1-7

10.3969/j.issn.1003-0174.2017.09.001

国家自然科学基金（31201319）；

本校为第一机构

研究双螺杆挤压对发芽糙米重组米复水性能、营养成分及糊化特性的影响,随后以发芽糙米重组米为原料制备方便米饭,研究蒸煮和干燥工序对发芽糙米重组米方便米饭食用品质的影响。结果表明:螺杆转速120 r/min,三、四区挤压温度120 ℃、物料含水量20%时,发芽糙米重组米复水率最高,且糊化特性优于发芽糙米;相比于发芽糙米,发芽糙米重组米总淀粉、直链淀粉和可溶性蛋白含量下降,总蛋白、粗脂肪、纤维素和氨基丁酸含量几乎不变。米水比1 : 1.3、蒸煮30 min时,方便米饭的感官评分最高,且硬度和黏着性适中;蒸煮方便米饭经560 W-60 ℃微波热风组合干燥速度最快,此时得到的干燥方便米饭复水时间最短,复水率...

Effect of twin-screw extrusion on rehydration,nutrition composition,and pasting properties of restructuring germinated brown rice was studied.Instant rice was prepared by restructuring germinated brown rice,and effect of cooking and drying process on eating quality of instant rice which prepared by restructuring germinated brown rice was investigated.The results indicated that rehydration rate of restructuring germinated brown rice could achieved maximum value in the condition of screw speed of 120 r/min,extrusion temperature in 3 and 4 zone of...