摘要
利用超高压浸泡生产蒸谷米,在单因素实验的基础上,利用Box-Benhnken中心组合实验和响应面分析法,确定了提升蒸谷米品质的最适工艺条件:浸泡水用量为35%,浸泡压力为150 MPa,浸泡水温度为35℃,保压时间为7 min,此条件下,整精米率为71.38%、蛋白质质量分数为9.06%、维生素B1含量为0.40 mg/100 g、维生素B2含量为0.14 mg/100 g。与普通精白米相比较,蛋白质、维生素B1、维生素B2含量均极显著性升高(P<0.01)。
Parboiled rice was produced by soaking under ultra-high pressure.The optimum technological conditions for improving the quality were determined on the basis of single factor experiments and the Box-Benhnken central composite design.The results showed that the parboiled rice was prepared with the soaking water dosage of 35%,the soaking pressure of 150 MPa,the soaking water temperature of 35℃,the holding pressure time of 7 min.Under these conditions,parboiled rice with the whole rice rate was 71.38%,the protein content was 9.06%,vitamin B1 content was 0.40 mg/100 g,and vitamin B2 content was 0.14 mg/100 g.Compared with white rice,the contents of protein,vitamin B1 and B2 were significantly increased(P<0.01).
作者
高雅文
张大力
方丽
刘春雷
刘景圣
Gao Yawen;Zhang Dali;Fang Li;Liu Chunlei;Liu Jingsheng(College of Food Science and Engineering,Jilin Agricultural University ,Changchun 130118;National Engineering Laboratory of Wheat andCorn Deep Processing ,Changchun 130118)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第3期153-158,共6页
Journal of the Chinese Cereals and Oils Association
关键词
蒸谷米
营养品质
超高压浸泡
parboiled rice
nutritional quality
ultra-high pressure soak
