微波对糙米品质特性的影响研究进展

doi:10.3969/j.issn.1006-8082.2024.01.012

摘要/Abstract

摘要：

糙米中含有多种对人体有益的天然植物营养素。然而，外层组织中纤维素、半纤维素和果胶等物质构成了致密的保护层，使得糙米口感差、不易煮熟。而微波加热由于加热的均匀性和处理时间短的特性被广泛用于食品加热中。本文总结了微波处理对糙米蒸煮品质、营养成分、干燥特性及储藏稳定性的影响。微波处理使得糙米淀粉发生改性，活性成分能更好的得到保留，对于糙米的食用品质有所改善，同时能很好的改善糙米储藏稳定性，证实了微波处理改善糙米产品的潜力，为微波加工在米制品中的应用提供参考。

关键词: 糙米, 微波, 营养, 蒸煮, 储藏特性

Abstract:

Brown rice contains a variety of natural phytonutrients that are beneficial to the human body. However, substances such as cellulose, hemicellulose and pectin in the outer tissue form a dense protective layer, making brown rice taste poor and difficult to cook. Microwave heating is widely used in food heating due to the uniformity of heating and short processing time. Based on this, the effects of microwave treatment on cooking quality, nutrients, drying characteristics and storage stability of brown rice are summarized. It was found that microwave treatment improved the edible quality of brown rice, modified starch, better retained active ingredients, and greatly improved its storage stability. It confirms the potential of microwave processing to improve brown rice products, and also provides a reference for the application of microwave processing in rice products.

Key words: brown rice, microwave, nutrition, cooking, storage characteristics

中图分类号:

TS201.1
S511

王泽伦, 宋怀玉, 仲际帆, 戴智华, 曹洪伟, 宋洪东. 微波对糙米品质特性的影响研究进展[J]. 中国稻米, 2024, 30(1): 69-74.

WANG Zelun, SONG Huaiyu, ZHONG Jifan, DAI Zhihua, CAO Hongwei, SONG Hongdong. Research Progress on the Effect of Microwave on the Quality Characteristics of Brown Rice[J]. China Rice, 2024, 30(1): 69-74.

图/表 2

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