摘要
以富硒高γ-氨基丁酸(GABA)发芽糙米为原料,对发芽糙米低温干燥工艺进行研究,并探讨了低温微波干燥和热风干燥对发芽糙米食用品质及营养品质的影响。结果表明:发芽糙米的食用品质及营养品质随干燥温度的升高而下降,且干燥温度越低越有利于发芽糙米品质的保持。干燥温度由40℃升至60℃,褐变反应加剧,发芽糙米色泽变暗;发芽糙米饭硬度、咀嚼性等值增大,口感变差;发芽糙米粉糊的黏度增大,品质下降;微波和热风干燥后发芽糙米中GABA含量分别降低约25%和27%,硒含量分别降低了约30%和7%。因此,热风干燥最佳条件为45℃下干燥270 min,微波干燥最佳条件为45℃下干燥75 min,干燥后发芽糙米中硒和GABA含量高且食用品质良好。
With the germinated brown rice enriched in selenium and GABA as the raw material, the study dis- cussed the low temperature drying process of germinated brown rice, and the effects of low temperature hot air drying and microwave drying on edible quality and nutritional quality of germinated brown rice. Results showed that the edi- ble quality and nutritional quality of germinated brown rice decreased with the rises of drying temperature, and it was helpful to keep the quality of germinated brown rice with lower drying temperature. When drying temperature rose to 60 ℃ from 40℃ , browning reaction has caused the color of germinated brown rice became dinginess; hardness and chewiness of germinated brown rice increased so that it has poor mouth feel; the viscosity of germinated brown rice power paste increased and its quality declined; after microwave drying and hot air drying ,the GABA content de- creased by 25% and 27% and the selenium content decreased by 30% and 7% , respectively. So the best drying conditions were hot air drying at 45 ℃ for 270 rain and microwave drying at 45 ℃ for 75 min. Under these condi- tions, the contents of selenium and GABA in germinated brown rice were higher and with good edible quality.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第7期126-131,共6页
Journal of the Chinese Cereals and Oils Association
基金
江苏省产学研联合创新资金-前瞻性联合研究项目(BY2012037)
江苏省技术创新项目(CX(12)3086)
国家科技支撑计划(2014BAD04B10)
关键词
低温
热风干燥
微波干燥
发芽糙米
品质
low temperature, hot air drying, microwave drying, germinated brown rice, quality
