中国稻米2024，Vol.30Issue(3)：53-58,6.DOI:10.3969/j.issn.1006-8082.2024.03.008
发芽糙米易煮米生产方法的研究
Study on the Production Method of Germinated Brown Rice of Pre-cooking
摘要
Abstract
The germinated brown rice products obtained with existing production processes have cracks in appearance,long cooking time,a hard and granular texture,and bad taste.In order to solve the problems,we selected germinate,initial moisture of the solid,sterilization temperature and sterilization time as influencing parameters,and sensory evaluations as quality indicators of germinated brown rice of pre-cooking.To obtain the optimal parameters of the process technology,used response surface methodology to study the production method of germinated brown rice of pre-cooking.The results showed that,to achieve the highest sensory comprehensive scores of 73,the optimal processing parameters were:the initial moisture of the solid of 37％,the sterilization temperature of 119 ℃,the sterilization time of 14 min.The production method of germinated brown rice of pre-cooking could reduce cooking time,stimulate the unique fragrant taste of brown rice,and be cooked synchronously with white rice,germinated brown rice of pre-cooking had better taste.关键词
水稻/发芽糙米易煮米/灭菌时间/感官评价/质构特性Key words
rice/germinated brown rice of pre-cooking/sterilization time/sensory evaluations/texture properties分类
农业科技引用本文复制引用
严松,高扬,管立军,李家磊,王崑仑,李波,周野,陈凯新,卢淑雯..发芽糙米易煮米生产方法的研究[J].中国稻米,2024,30(3):53-58,6.基金项目
营养平衡型米制食品加工关键技术研究及产品开发与示范(2021YFD2100902-2) （2021YFD2100902-2）
国家水稻产业技术体系(CARS-01-50) （CARS-01-50）
黑龙江省农业科技创新跨越工程农业科技关键技术创新重点攻关项目(CX23GG16) （CX23GG16）
