食品与机械2017，Vol.33Issue(7)：170-174,5.DOI:10.13652/j.issn.1003-5788.2017.07.037
不同热处理对籼米及其半干粉品质的影响
Effects of different heat treatment onqualities of Indicarice grains and semidry-milled rice flours
摘要
Abstract
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 trcatment 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 semidry milled 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 ℃ 15 min,180 ℃ 1 min) 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.关键词
热处理/半干法制粉/裂缝/水分/微生物/破损淀粉/白度Key words
heat treatment/semidry-milling/fissures/moisture content/microbial decomination/damaged starch content/whiteness引用本文复制引用
任梦影,周素梅,佟立涛,易翠平..不同热处理对籼米及其半干粉品质的影响[J].食品与机械,2017,33(7):170-174,5.基金项目
公益性行业(农业)科研专项经费资助(编号:201303070) （农业）
