中国麻业科学2025，Vol.47Issue(6)：354-365,12.
脉冲电场熟化大米工艺优化及食用品质分析
Process Optimization and Taste Quality Analysis of Pulsed Electric Field Cooked Rice
摘要
Abstract
In order to optimize the rice ripening process and improve the edible quality of rice,this study introduced pulsed electric field(PEF)technology,combined with response surface method to optimize the pulse time,pulse width,electric field intensity and frequency.The results showed that PEF treatment significantly improved the gelatinization degree.The optimal parameters were as follows:pulse time 20 min,pulse width 8.2 μs,electric field intensity 0.44 kV/cm,frequency 280 Hz,and the comprehensive score was 92.21.Compared with the traditional rice cooker,the process improved the water absorption and expansion rate,and increased the hardness by 13.12%and the chewiness by 9.54%.Electronic tongue analysis showed that PEF improved the flavor of rice,especially in umami and compound flavor.The results of electronic nose showed that the release of PEF volatile flavor substances was enhanced and the aroma was more abundant.Scanning electron microscopy showed that PEF caused the epidermis of rice grains to disintegrate,and the internal starch was highly gelatinized and formed a pore network,which was conducive to water penetration and heat conduction.In summary,PEF treatment not only shortens the ripening time,but also improves the texture and flavor of rice,which has a good application prospect.关键词
脉冲电场/大米熟化/响应面法/糊化度/扫描电镜Key words
pulsed electric fields/rice ripening/response surface methodology/degree of gelatinization/scanning electron microscope分类
轻工纺织引用本文复制引用
周晓诗,韦桂凤,萧洪东,李坚,汪浪红..脉冲电场熟化大米工艺优化及食用品质分析[J].中国麻业科学,2025,47(6):354-365,12.基金项目
国家重点研发计划项目—智能厨房集成设计与装备制造及集成示范(2023YFD2101000) （2023YFD2101000）
