高压结合热处理对大米理化性质的影响

Effects of combined high pressure and thermal treatment on physicochemical properties of rice

摘要:

研究高压结合热处理对大米理化特性的影响，分析其在大米制品加工中的应用可能性。结果表明：超高压结合热处理后大米粉碘蓝值升高，透明度降低，合适的超高压条件能够改善大米粉的溶解度和凝胶膨胀率。大米淀粉的糊化度随压力、保压时间、温度和加水量的增大而显著增大，结晶结构由A 型向V 型转化。碘蓝值与高压温度和保压时间均呈正相关关系，与加水量呈极显著正相关关系（p<0.01，透明度与压力呈显著负相关（p<0.05），与保压时间、温度以及加水量均呈极显著负相关关系（p<0.01），凝胶膨胀率与溶解度和透明度均呈正相关关系，与碘蓝值呈负相关关系（p<0.01），说明通过调整温度和压力可以改善大米理化特性，应用于米制品加工。

Abstract:

This article mainly explored the effects of combined high pressure and thermal treatment on physicochemical properties of rice for analyzing the application possibility rice products field. The results showed that the blue value of rice increased after it was treated by high pressure combined with heat, but contrary to the transparency. The suitable high pressure conditions can improve the solubility and gel expansion rate of rice. The gelatinization of rice increased significantly along with the rising of pressure, pressure-holding time, temperature and the amount of water. The crystal structure of it was transformed from the A-type crystallite to the V- type crystallite．Both temperature and pressure-holding time were positively correlated with iodine blue value, the amount of water had obviously positive correlation with iodine blue value (p<0.01), the light transmittance was negatively correlated with pressure (p<0.05), and significantly negatively correlated with pressure holding time, temperature and the amount of water (p<0.01). Swelling was positively correlated with solubility and light transmittance, but negatively correlated with iodine blue value (p<0.01). These data suggest that proper temperature and pressure can improve the physicochemical properties of rice and high pressure technology can be applied in rice products processing field.