摘要
本试验研究了热风与微波干燥条件下不同品种稻谷爆腰率、发芽率、糊化特性变化及RVA谱特征值与各项品质指标的相关性。研究结果表明,微波干燥更易造成稻谷特别是籼稻爆腰并降低发芽率。RVA谱特征值与表观直链淀粉、爆腰率增长量密切相关,热风与微波干燥时消减值与表观直链淀粉和爆腰率增长量呈极显著正相关,相关系数分别为0.889^(**)、0.906^(**)和0.789^(**)和0.846^(**)。热风与微波干燥时表观直链淀粉与爆腰率增长量也呈极显著正相关,相关系数为0.848^(**)和0.971^(**)。干燥影响了粳稻与糯稻的食味,米饭硬度略有增加。籼稻由于直链淀粉含量高,微波干燥对其品质影响较大,不利于后期储藏及食用。
Changes of rice crackle ratio,germination ratio and pasting properties processed by hot air drying and microwave drying at 40 ℃ have been studied in the paper.The relationships between RVA profile characteristics and property indexes have been analyzed.The results showed that rice,especially indica rice,were easier to crackle and had lower germination ratio through microwave drying.RVA profile characteristics were closely related to amylose content and crack additional amount percentage.Setback value of RVA profile was positively correlated with rice amylose content as well as crack additional percentage.The values were correlation coefficients of 0.889 ＊＊ and 0.906 ＊ ＊ by hot air drying; 0.789 ＊＊ and 0.846 ＊ ＊ by microwave drying respectively.Crack additional amount percentage in rice was positively with amylose content,with correlation coefficients of 0.848 ＊＊ by hot air drying and 0.971 ＊＊ by microwave drying respectively.Taste qualities of japonica rice and glutinous rice were reduced,while the rice hardness increased slightly after drying process.Quality of indica rice with high amylose content was influenced by microwave drying,and it was not suitable for late storage and consumption.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第10期83-87,93,共6页
Journal of the Chinese Cereals and Oils Association
基金
"十二五"国家科技支撑计划(2011BAD03B02)
关键词
稻谷
微波干燥
热风干燥
爆腰
RVA特性
rice
microwave drying
hot air drying
crackle
RVA characteristics
