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文章摘要
真空联合超声对大米吸水和蒸饭特性的影响
Effect of Vacuum Combined with Ultrasonic on the Hydration and Steaming Properties of Rice
投稿时间:2020-03-19  修订日期:2020-04-21
DOI:
中文关键词: 真空  超声  大米  吸水  蒸饭
英文关键词: vacuum  ultrasonic  rice  water absorption  steamed rice
基金项目:十三五国家重点研发计划;全国粮食行业青年拔尖人才项目
作者单位E-mail
黎秋云 上海理工大学 医疗器械与食品学院,上海 1850615996@qq.com 
李森 上海理工大学 医疗器械与食品学院,上海  
管骁 上海理工大学 医疗器械与食品学院,上海 gnxo@163.com 
黄凯 上海理工大学 医疗器械与食品学院,上海  
朱凤博 上海理工大学 医疗器械与食品学院,上海  
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中文摘要:
      浸泡和蒸饭是黄酒等米制品生产中的重要环节。浸泡不仅耗时而且影响蒸饭过程,导致出现米饭夹生或过熟等现象,影响后续的糖化和发酵过程。为了提高大米的吸水速度,改善米饭的糊化效果,本文采用真空超声同时处理、先真空后超声处理和先超声后真空处理对大米进行浸泡处理,研究其对大米吸水特性和蒸饭特性的影响。结果发现:先真空后超声处理能加速水分的渗透和扩散,降低大米的硬度,显著缩短大米的蒸饭时间,抑制米饭的老化。本研究为先真空后超声处理在黄酒生产中的应用提供了可能。
英文摘要:
      Soaking and steaming are important part in the processing of Chinese rice wine. Soaking is not only time-consuming but also affects the steaming process of rice, leading to the phenomenon of halfcooked or overripe and affecting the subsequent saccharification and fermentation processes. In order to increase the water absorption rate of rice and improve the gelatinization effect of steamed rice, simultaneous vacuum and ultrasonic treatment, vacuum followed by ultrasonic treatment, and ultrasonic followed by vacuum treatment were employed for rice soaking, and the effects on water absorption and steaming characteristics of rice were discussed. Result showed that vacuum followed by ultrasonic treatment could accelerate the penetration and diffusion of water, reduce the hardness of rice, significantly shorten the steaming time and inhibit the retrogradation of steamed rice. This opens up the possibility of the application of vacuum followed by ultrasonic treatment in Chinese rice wine.
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